Baodu Jinshenglong 爆肚金生隆

The Feng family opened their first tripe stall in the old Dong’an Market in 1894.If you want the full tripe experience, Mr. Feng suggests sampling the different varieties “tough first, tender last": duling , duxin, shixin and duban. Dip them in a bowl of delicious zhimajiang sauce made from freshly ground sesame seeds. If you're still peckish, move on to another round of tripe varieties: mogu which is round and mushroom-like; shandan, which resembles
an accordion, and hulu with its honeycomb surface. These are a lot easier to chew. Finish with a plate of duren, the most tender variety of tripe; it has the texture of scallop, but crisper. The restaurant also serves traditional Muslim hotpot as well as standard Huimin fare, including roast lamb (shao yangrou), stir-fried mutton with scallion (congbao yangrou), and mutton stir-fried with sesame seeds (zhima yangrou).