Banü Beef Tripe Hotpot: Where Tripe Becomes the Star

In China’s fiery hotpot scene, Banü Beef Tripe Hotpot has carved out a unique reputation. While most hotpot restaurants brag about service and décor, Banü boldly declares: “Service is not our specialty — tripe and mushroom broth are!” That tough-love attitude has turned it into one of the most distinctive names in the industry.

1. Origins: From River Porters to Hotpot Heroes

Banü was founded in 2001 by Mr. Du Zhongbing in Zhengzhou. The name comes from the hardworking boatmen of the Three Gorges, symbolizing grit and determination. At first, Banü tried to compete on service, but soon realized that wasn’t the way to stand out. Instead, it focused on “product first,” betting everything on the quality of its tripe and broth — and won big.

2. Signature Dish: The 15-Second Miracle of Tripe

In Banü’s hotpot, the main character is clear — beef tripe. Prepared with natural papaya enzyme instead of chemical soda, it’s healthier and safer. The golden rule? Dip it up and down for 15 seconds, and you’ll get a crisp, bouncy bite that defines the Banü experience.

3. Specialties: Surprise in Every Bite

Beyond tripe, Banü has created several cult favorites:

• Wild Mushroom Broth: Slow-simmered for four hours with mushrooms from the Yunnan-Guizhou Plateau. Pro tip: sip the broth before dipping — it’s part of the ritual.
• Fennel Mini Dough Sticks: Freshly fried with fennel seeds inside, crispy outside and fluffy inside. Snack it straight or dip it in broth.
• Black-Bone Chicken Rolls: Best paired with mushroom broth, tender and springy while soaking up earthy flavors.
• Xiuqiu Mushroom: Looks like white fungus but crunchier, famous for being the “perfect match” for spicy broth.
• Fresh Bean Sprouts: Grown in bamboo baskets and served while still alive and crisp — freshness you can see.

4. Food Philosophy: Proudly Obsessed with Ingredients

Banü is almost fanatical about its sourcing:

• Strict Origins: Tripe from top slaughterhouses, mushrooms from Yunnan, chili butter from Chongqing.
• Natural Only: No chemicals, no shortcuts.
• Cold-Chain Freshness: Most dishes are delivered chilled to keep them at peak quality.

5. How to Eat: Hotpot Rules, Banü Style

Banü even prints optimal cooking times for every dish, ensuring you hit the sweet spot.

• Triple Broth Base: Mushroom broth, bone broth, and spicy butter broth — one pot, three flavors.
• Smart Order: Meat first, veggies next, noodles last. This way, the flavor builds layer by layer.

6. Price Check: Quality Comes at a Price

Banü positions itself as mid-to-high-end:

• Average Spend: Around 160–200 RMB per person.
• Signature Dish Prices: Tripe platter ¥88–98, mushroom broth ¥68, chicken rolls ¥42–48, dough sticks ¥22–26 (prices may vary).

7. Where to Find Banü: Big Cities Only

Banü has expanded carefully, with over 100 stores in 20+ major cities like Beijing, Shanghai, Shenzhen, Guangzhou, Xi’an, Zhengzhou, Nanjing, and Hangzhou.

8. How to Locate Your Nearest Banü

The easiest way? Check the official Banü WeChat account or mini-program. You can also find locations and wait times on Dianping, Meituan, or just search “Banü Beef Tripe Hotpot” on your map app.

In short: Banü Beef Tripe Hotpot isn’t about polished service — it’s a revolution powered by crisp tripe and soulful mushroom broth.