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Hao Ye Lamb Chondrosteel Hot Pot (Shuang Yu Mu Tree Branch)

Hot pot · ⭐ 4.6

No. 18 Jia, Shuangyushu North Residential Area, Shuangyushu First Street

Dishes

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  Five-Thousand-Yuan Burnt Flatbread

  Five-thousand-yuan baked flatbread is a traditional dough food made primarily from flour, fermented with yeast, rolled into dough sheets, and filled with ingredients such as pork and scallions before being baked in an oven or on a flat pan. The outer crust is crispy while the inside is soft, with a savory and fragrant filling.
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  Beijing-style Tripe Stir-fry

  Beijing-style tripe stir-fry is a traditional Beijing dish, primarily made with fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in hot broth to maintain its tender texture. Finally, it is drizzled with a special sauce, such as sesame paste, cilantro, and chili oil, to enhance the flavor.
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  Sichuan Noodles

  Chuan Fen Er is a dish primarily made with rice noodles, usually served with vegetables, meat, or tofu, prepared by stir-frying or boiling. After soaking, the rice noodles are stir-fried together with ingredients and seasonings until well combined, resulting in a soft, chewy texture with elasticity.
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  Hand-pulled Noodles

  Hand-pulled noodles are a traditional dish made from flour and water, crafted by hand through kneading and stretching. The noodles are thick and elastic, with simple seasonings and vegetables, bringing out the original aroma and texture of the wheat.
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  Hibiscus Plum Juice

  Hibiscus sour plum tea is primarily made with hibiscus flowers, dried plums, and hawthorn, along with辅料 such as licorice root and tangerine peel. After soaking, boiling, filtering, and cooling, it retains its natural flavor without added artificial colors or preservatives.
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  Hao Ye's Scallion Pancake

  Haoye scallion pancake is a flatbread made primarily from flour, seasoned with chopped scallions and适量 salt, then pan-fried after being rolled, folded, or rolled up. The outer layer is crispy while the inside remains soft, with a rich onion aroma.
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  Skewered Lamb Meat

  Skewered lamb is a dish made primarily from lamb, cut into small pieces and threaded onto skewers. After marinating, it's grilled or pan-fried with seasonings like soy sauce, cooking wine, ginger, and garlic for tender, flavorful meat.
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  White Jade Tofu

  White jade tofu is a dish featuring soft tofu as the main ingredient, typically blanched in water and drained. It's cooked with shrimp, ham, mushrooms, and broth, then thickened with a slurry for a smooth, tender texture while preserving the tofu's delicate flavor.
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  Spicy Lamb Spine Hot Pot

  Red broth lamb spine pot features lamb spine as the main ingredient, simmered with chili, Sichuan pepper, ginger, scallion, and star anise. Lamb spine refers to the spinal bones, rich in meat and collagen. First blanch the lamb spine to remove odor, then slowly stew with various seasonings for a bright red soup with rich aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Peking-style Blood Sausage

  Old Beijing blood sausage is a traditional Beijing snack made from pig blood and starch. The mixture is stuffed into casings and steamed. It has a dark red color, soft and smooth texture, and delicate taste.
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  Grassland Lamb and Scorpion Hot Pot

  The grassland lamb scorpion hot pot features fresh grassland lamb and live scorpions, paired with various vegetables and seasonings. The pot is divided into two parts: one side is a spicy beef tallow broth, the other a clear soup base. Slice the lamb, scorpions, and accompaniments separately and cook them in each broth.

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