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Yuan Ji Yun Jiao (Fuming Road Branch)

Hot pot · ⭐ 4.2

4th Floor, Building A, Century Golden Source Shopping Center, No. 19 Jinyuan Avenue

Dishes

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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices, allowing the intestines to absorb the rich flavors. The finished product is soft yet chewy with a bright red color.
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  Milk Tea Ice Jelly

  Milk tea ice jelly is a cold dessert made by combining ice jelly with milk tea. Ice jelly, derived from cooling herb or sea moss, forms a transparent gel; milk tea is prepared using tea, milk, and sugar. Cut the ice jelly into pieces, mix with milk tea, add toppings like red beans, coconut pearls, or boba, then chill before serving.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Premium Fresh Tripe

  Premium fresh beef tripe is a dish made primarily with fresh beef tripe, which is cleaned and then quickly blanched or briefly boiled to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and green onion segments, and may also include additional ingredients such as cilantro or mung bean sprouts based on taste preferences.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Tan's Duck Blood Hot Pot

  A classic Sichuan hot pot featuring tender duck blood simmered in a spicy red broth made with beef tallow, broad bean paste, and chili peppers.
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  Tang Gong's Four Treasures

  Tang Gong's Four Treasures is a Chinese dish featuring shrimp, squid, chicken breast, and fresh mushrooms, gently stir-fried or steamed to preserve their natural flavors and tenderness.
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  Tang Gong's Crisp Tripe

  A Sichuan-style cold dish made with fresh beef tripe, quickly blanched and tossed in a spicy sauce for a crisp texture and bold flavor.
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  Tan Gong's Crispy Pork

  A dish of marinated pork belly, coated and deep-fried to golden crispiness, known for its tender interior and savory aroma.
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  Tan Gong Duck Blood

  Tang Gong Duck Blood is a dish featuring duck blood as the main ingredient, typically cooked with tofu and greens using stewing or stir-frying methods. The diced duck blood is simmered with seasonings to achieve a tender texture and rich flavor.

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