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Shangri-La House · Folk Restaurant (Taiping Jindi Branch)

Hot pot · ⭐ 4.3

No. 153 & 155, S4-1, Jindi Zizai City, Taining Road

Dishes

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  Handmade Beef Meatballs

  Handmade beef balls made from fresh beef, minced and mixed until elastic, then shaped by hand and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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  Handmade Scallion Pancake

  Handmade scallion pancake is a flour-based dish mixed with scallions and salt, rolled thin, topped with chopped scallions, folded or rolled, then pan-fried until golden brown—crispy or soft with a fragrant onion flavor.
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  Fresh Yak Meat

  Fresh yak meat sourced from high-altitude regions, slow-cooked to retain tenderness and natural flavor.
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  Yak Offal Dish

  A dish made from yak offal, typically including heart, stomach, and intestines, slow-cooked with spices like chili and Sichuan pepper for a rich, aromatic flavor.
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  Tsampa

  Tsampa is a traditional Tibetan staple food made by roasting barley, grinding it into flour, and mixing with butter tea or hot milk to form a dough. Roast barley until crispy, grind finely, then shape by hand.
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  Red Soup

  Red broth made by simmering pork or chicken bones to create a rich stock, then adding tomatoes, chili peppers, onions, and other ingredients. Commonly served with tofu, meat, or seafood. The soup has a bright red color and a rich flavor.
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  Braised Pork Rib Hot Pot

  A hearty dish made with smoked pork ribs and vegetables, slow-cooked in a small pot for rich flavor.
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  Butter Tea

  Butter tea is a traditional drink made primarily from tea, butter, and salt. It's prepared by boiling brick tea to extract the broth, then adding melted butter and a suitable amount of salt, stirring well before serving.
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  Seasonal Wild Vegetables from Shangri-La

  Fresh seasonal wild vegetables from the highlands, such as fiddlehead ferns and purslane, stir-fried or tossed with garlic for a light, crisp taste.
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  Black Goat Clear Soup Pot

  Made with black goat meat as the main ingredient, paired with ginger and green onions, simmered slowly to create a clear broth. The soup is light and refreshing, with tender meat and a naturally sweet aftertaste.

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