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Er Huo Yunnan Sour Vegetable Beef Hot Pot (Huarong Wanda Store)

Hot pot · ⭐ 4.5

4th Floor, Huai Fang West Road Huai Fang Wanda Plaza

Dishes

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  Lijiang Seven-color Potato

  Lijiang Seven-color Potato is a dish primarily made with potatoes of various colors, typically red, yellow, and purple. After being cleaned and cut into pieces or slices, the potatoes are cooked by steaming, boiling, or stir-frying. Some recipes add minimal seasonings such as salt, green onions, or chili to highlight the natural flavor and vibrant colors of the potatoes.
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  Yunnan Bamboo Rice

  Yunnan bamboo rice is a specialty dish made by mixing glutinous rice, cured meat, mushrooms, and peas, then cooking it in fresh bamboo tubes over fire. The ingredients are sealed inside the bamboo and slowly roasted over charcoal, allowing the bamboo's fragrance to infuse into the rice.
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  Yunnan Potatoes with Crispy Rice Cake

  Yunnan Potatoes with Crispy Rice is a specialty snack made primarily from fresh potatoes. The potatoes are first boiled, then deep-fried until golden and crispy, forming a crunchy outer layer similar to rice crackers. Finally, chili powder, Sichuan pepper powder, green onions, and other seasonings are sprinkled on top and mixed evenly.
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  Yunnan Aromatic Tofu

  Yunnan Fragrant Tofu is a traditional Yunnan dish with tofu as its main ingredient. The tofu is carefully selected for its delicate texture and smooth, tender taste. During preparation, the tofu is cut into pieces and marinated with specially crafted spices and seasonings before being steamed or boiled, preserving the original flavor of the tofu.
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  Fresh Yunnan Chanterelle

  Yunnan fresh boletus is a dish primarily made with fresh boletus mushrooms. The preparation typically involves cleaning the boletus, then stir-frying it simply with garlic slices and other seasonings to preserve the natural flavor of the mushrooms.
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  Fresh Yunnan Yellow Beef

  Yunnan fresh yellow beef is primarily made with fresh yellow beef, accompanied by辅料 such as onions and green peppers, and cooked using a quick stir-fry method. The beef is sliced and marinated with seasonings before being stir-fried together with vegetables until cooked through, preserving the tenderness of the meat and the original flavors of the ingredients.
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  Dai-style Tamarind Juice

  Dai-style Tamarind Juice is a specialty drink from Yunnan, made primarily from tamarind. After boiling and filtering, it retains its unique sweet-sour taste, then适量 sugar is added for seasoning before being refrigerated.
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  Juicy Tofu Puffs

  Explosive soft tofu is made by coating tender tofu in a thin crispy batter and deep-frying until golden. The inner tofu remains soft, and biting into the crust releases the creamy tofu filling for a rich texture. A touch of seasoning enhances the flavor.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Mint Beef

  Mint beef is a dish primarily made with fresh mint leaves and tender beef. To prepare it, first slice the tender beef and marinate it, then wash the mint leaves. Next, heat a wok with oil, sauté minced garlic, add the beef slices, and quickly stir-fry until they change color. Finally, add the mint leaves, season with适量 salt and soy sauce, and stir-fry briefly until well combined.
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  Spicy and Sour Broth

  The spicy and sour broth is based on a high-quality stock made from pork or chicken bones, seasoned with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, onions, and other spices, brought to a boil. White vinegar, lemon juice, or pickled chilies are added to enhance the sour flavor, followed by vegetables such as bean sprouts, wood ear mushrooms, and enoki mushrooms. The cooking process emphasizes precise control of heat to ensure a rich, layered flavor in the broth.

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