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Feng Sanjie Beef Tripe Hot Pot (Baiyue Mountain Store)

Hot pot · ⭐ 4.5

Building 4, Annex 106, No. 66, Beijing Road

Dishes

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  Wuliangye Waijiu

  Wuliangye Waijiu is a drink made primarily from Wuliangye white wine, often with added ingredients like fruits or spices to enhance the flavor. It has a strong taste and high alcohol content, with a unique aroma.
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  Feng Sanjie's Original Yang-Yang Hot Pot

  Feng Sanjie's original Yang-Yang hot pot features two broth bases: one clear soup and one spicy red chili broth. Main ingredients include beef slices, lamb slices, tripe, yellow throat, layered stomach, luncheon meat, bean sprouts, and enoki mushrooms. Ingredients are boiled and dipped in sesame paste or chili oil, delivering rich flavor without excessive heat.
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  E Mei Snow

  A Sichuan dish made with fresh bamboo shoots and chicken, simmered in broth for a delicate, slightly sweet flavor.
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  Beef Offal Hot Pot

  Beef offal hot pot is made primarily with beef tripe, beef intestines, beef lungs, beef heart, and other offal, combined with vegetables and seasonings. First, the offal is cleaned and blanched to remove odor, then simmered in a pot with ingredients such as ginger slices, green onions, star anise, and other spices. Finally, high-quality broth or water is added to continue stewing until the offal becomes tender. When serving, diners can dip the food into their preferred sauce according to personal taste.
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  Special Flavor Dip

  A flavorful dipping sauce made with garlic, ginger, scallions, chili oil, soy sauce, vinegar, and sesame oil, commonly served with hot pot, barbecue, or cold dishes to enhance taste.
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  Red Pot Base

  A spicy and aromatic base for hot pot, made with beef tallow, chili, Sichuan pepper, and fermented broad bean paste.
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  Classic Sesame Oil Dip

  A classic sesame oil dip made with garlic, scallions, cilantro, and chili oil, commonly used as a condiment for Sichuan-style hot pot or dishes like Maoxuewang.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Sweet Rice Balls with Fermented Glutinous Rice

  Soft rice balls filled with sweet bean paste or sesame, served in a sweet fermented glutinous rice broth. A traditional Chinese dessert with a delicate balance of sweetness and subtle tang.
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  Silver Ear Soup

  Silver ear soup is made with silver ear fungus, red dates, and goji berries, cooked by stewing. It has a smooth texture and a sweet taste, offering nourishing and health benefits.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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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 Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
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  Spicy Beef Cubes

  Spicy beef cubes is a dish made from tender beef cut into small pieces and stir-fried with various spices and chili peppers. It has a bright red color, a tender and juicy texture, and a rich spicy flavor—making it an excellent side dish for rice.

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