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Hui Feng Tang Copper Pot Shabu Shabu (Hang Tian Qiao Store)

Hot pot · ⭐ 4.6

2nd Floor, Ruiyu Hotel, No. 101, Fucheng Road

Dishes

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  Eye of Round

  Ribeye is a premium cut from the back near the spine, with tender meat and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.
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  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
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  Huifengtang Special Sesame Paste

  Hui Feng Tang's special sesame paste is a traditional seasoning sauce made from high-quality sesame seeds, finely ground and blended with specially formulated seasonings to create a smooth and delicate texture. With a golden color and rich sesame aroma, it can be used as a dipping sauce for hot pot or mixed with vegetables, as well as a flavor enhancer in cooking to add a unique taste to dishes.
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  Spicy麻 Pork Crisps

  Spicy麻小酥肉 is made primarily from pork, which is first marinated to absorb flavor, then coated with a special spice batter and deep-fried until golden and crispy. Finally, it is seasoned with chili salt and chili powder to deliver a satisfyingly crunchy texture.
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  Hot Pot Noodles

  Hot pot noodles is a soup noodle dish primarily made with noodles, vegetables, meat, or seafood. During preparation, ingredients are briefly cooked in hot broth and then served with seasonings. The noodles absorb the flavorful broth, resulting in a smooth texture and a deliciously rich soup base.
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  Deep-sea Shrimp Paste

  Fresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Premium Freshly Cut Lamb

  Fresh lamb slices are marinated simply and quickly stir-fried or boiled. Main ingredient is lamb, with scallions, ginger, and garlic as seasonings.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Suniite Large Plate Lamb

  Sunite large plate lamb uses premium mutton from Sunite Banner, Inner Mongolia, marinated traditionally and grilled on a large plate. Main ingredients are fresh leg or rib meat with salt, cumin, chili powder, slow-cooked over charcoal for tender, juicy results.
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  Sunite Lamb

  Sunite lamb, selected from high-quality lambs raised on the Sunite grassland, offering tender and flavorful meat. The lamb is first marinated with spices, then slowly roasted to preserve its natural taste and essence.
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  Offering Beef Tripe

  Gongpin Baiye is a dish featuring beef tripe as the main ingredient. After cleaning, it's blanched with scallions, ginger, and cooking wine to remove odor, then slowly stewed in rich broth for tender, flavorful results. Served with chili, garlic, and cilantro for enhanced taste.

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