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Jiumen Hong Market Hot Pot (Xipu Branch)

Hot pot · ⭐ 4.5

Approx. 50 meters east of the intersection of Tianfu Road and Xueyuan Road

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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  Nine Gates Big Knife Pork Slices

  A dish made with pork loin slices stir-fried quickly with vegetables, known for its tender texture and vibrant colors.
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  Nine Gates Stir-Fried Red Pot

  Nine Gates Stir-Fried Red Pot is a Sichuan dish made with beef, mutton, or chicken, stir-fried quickly with chili peppers and Sichuan peppercorns. It is characterized by its spicy and fragrant flavor with rich texture.
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  Jiu Men Yangyang Hot Pot

  Jiu Men Yangyang Hot Pot is a traditional Chinese hot pot, divided into two separate broth bases, one clear and the other spicy. Main ingredients include beef, mutton, vegetables, and soy products, cooked by boiling.
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  Braised Chicken Feet

  A dish made by slow-cooking chicken feet in a seasoned broth until tender and flavorful.
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  Braised Beef

  A Chinese dish featuring beef slow-cooked in a savory sauce until tender, often served with rice or noodles.
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  Braised Quail Eggs

  Preserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Deyang Duck Intestines

  A Sichuan dish made with fresh duck intestines stir-fried with chili, Sichuan pepper, and garlic, known for its crisp texture and spicy flavor.
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  Torn Beef Tripe

  A classic Sichuan dish made by tearing fresh beef tripe and stir-frying it with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
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  Crispy Beef Tripe

  Spicy crisp beef tripe is a cold dish made primarily from beef tripe, which is blanched to retain its crunchy texture and then mixed with garlic, cilantro, chili oil, vinegar, and soy sauce.
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  Beef Tripe

  Beef omasum refers to the rumen part of cattle, cleaned and simmered in water or broth until tender, with spices like scallions, ginger, and star anise, or paired with chili and doubanjiang.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made from cattle's aorta, sliced after cleaning and briefly blanched in boiling water to retain its crisp texture. It can be mixed with chili, garlic, and cilantro as a cold dish or used in hot pot.
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  Fresh Pig's Tripe

  Fresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.
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  Fresh Eel

  Fresh eel is a delicacy made by stir-frying or braising cleaned eel, resulting in tender and flavorful meat with a savory taste.
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  Black Tripe Layered Dish

  Black thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.

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