马东清真铜瓢牛肉馆

The big copper pot of beef has pumpkin, cabbage, and potato soup base. The dipping sauces served first are quite rich. The big rescue is actually fried noodles with tomato and egg. Does anyone know why it is called this? The side dishes are also quite large.

November 23, 2024 Led by our driver, Master Yin, we arrived at noon at Madong Halal Copper Pail Beef Restaurant (Second Branch), located next to the Yongteng Auto Repair Shop on Provincial Highway 238 in Tengchong, Baoshan City, Yunnan Province. Our main goal for the day was to experience and enjoy a Halal Copper Pail Beef Hotpot, a dish steeped in local flavor. Madong Halal Copper Pail Beef Restaurant is a renowned Halal beef hotpot restaurant in Tengchong, Yunnan, featuring copper ladles as cooking utensils, freshly slaughtered beef, and a secret broth base. Here are some of its highlights: Copper Pail Hotpot: Traditional copper cooking utensils over charcoal fire preserve the original flavor of the ingredients. Freshly Slaughtered Beef: Freshly slaughtered beef hung at the restaurant entrance is guaranteed fresh. Two soup bases available: The spicy hotpot base is rich and stimulating, while the clear broth base is drinkable. Beef with Skin: The skin is chewy and tender, while the meat is tender and not dry. The Beef Offal Platter: Beef tripe, tendon, and ox throat, among others, offers a rich and complex flavor experience. Side dishes: Local wild vegetables (bitter herb, ash greens), potatoes, and tofu skin, all excellent hot pot dishes. The waitress brought a large tray of Yunnan-style dipping sauces: chili paste, Sichuan peppercorn powder, fermented bean curd, mint leaves, chopped green onions, celery, white sesame seeds, dried radish, and turmeric, allowing us to customize our dipping sauces. That lunch, we ordered beef, offal, side dishes, and the restaurant's specialty wine for a total of just over 300 yuan, leaving us feeling full and satisfied. Once again, I felt that Tengchong's prices are truly exceptional. I would like to express my sincere gratitude to our Tengchong guide, Mr. Yin, for his attentive service and engaging explanations throughout the meal. Location: Ma Dong Halal Tong Piao Beef Restaurant (Second Branch), next to the Yongteng Auto Repair Shop on Provincial Highway 238, Baoshan City, Tengchong City, Yunnan Province #MyCityDragonBoatRace #InMyLegoland #Lilo & Stitch #TheMostComed-On Moments #TheSceneryOnTheRoad

#美食寻味记 Tengchong food, Tongpiao beef, Ma Dong halal, the most authentic; Huawei CEO Ren, came here to visit, Genuine goods, rich seasoning, Delicious taste, lingering fragrance on the tongue. Enjoy the feast, unforgettable! [Joyful][Joyful][Joyful]

When I came to Tengchong almost ten years ago, I had a group of friends eating Huopiao beef hotpot at noon. Today, I had the famous Huopiao beef hotpot in Tengchong again. This copper ladle is said to be a good tool for cooking food created by craftsmen in western Yunnan with traditional superb skills. This cooking method of using a copper ladle instead of an iron pot is not only interesting to watch, but also transfers heat faster than an iron pot, and the cooked beef is more delicious and tender. One of the essences of Huopiao beef is the "fire". The restaurant uses an old-fashioned fire pit and puts a large bucket of charcoal, especially pear charcoal. This hot charcoal fire allows the freshness of the beef to release its fragrance in the copper ladle, which can be regarded as incisively and vividly, and the whole house is full of fragrance. Unlike the delicate and slow cooking of ordinary hot pot, the rough way of eating Huopiao beef is created by the harsh environmental conditions on the road. The cooked ecological yellow beef is cut into thick slices, and then the tripe, tongue, tendon, etc. are put into it. The beef rolling up and down in the copper ladle is cooked for a long time, and it emits bursts of rich fragrance that makes people salivate. The dipping lady personally taught me to add onion, ginger, garlic, hot sauce, fermented bean curd, sesame oil, pounded chili and beef broth, mix well. Drink the soup first and then eat the meat and offal. Then, for the shabu-shabu meat and shabu-shabu tripe, I definitely recommend the shabu-shabu beef liver slices, which are particularly tender. It’s so refreshing to dip them with the mint and green vegetables. Haha, it’s so satisfying. While enjoying the steaming hot and delicious taste of such a heroic and wild fire-piao beef, it seems that we can feel the heroic diet of the caravans in the past! #MyLifeFIRST #FoodFlavorMeeting #RealFlavorSnacksGathering #MyLateNightDiningHall #Let’sEatHotPotTogether