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Halal Zhang Sheng Ji Sheep Spine Hot Pot (Guang De Street Branch)

Hot pot · ⭐ 4.4

No. 227 Yumin Road

Dishes

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  Tendon Skin

  Big筋皮子 is a dish primarily made from pork skin and pig trotters. The pork skin needs to be blanched beforehand to remove odor and cleaned of impurities, while the pig trotters must be soaked and rehydrated. Both ingredients are then stewed or braised together to fully release their collagen, resulting in a soft, chewy texture.
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  Hand-Cut Lamb Ribs

  Hand-cut lamb chops use fresh leg or shoulder meat, sliced thick to preserve fiber integrity. Marinated and pan-seared or grilled for a crispy exterior and juicy, tender interior.
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  Fresh Lamb Leg, Hand-Cut

  Hand-cut fresh lamb leg uses fresh lamb leg meat, sliced thin by hand to preserve its natural flavor. Usually blanched in water or simple seasoning, it can also be dipped in sauce or stir-fried to highlight the tender taste of mutton.
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  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
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  Boiled Egg in Spicy Sauce

  A Sichuan dish featuring boiled eggs cooked in a spicy, numbing sauce made with chili, Sichuan peppercorns, and fermented bean paste.
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  Halal Lamb Spine Hot Pot

  A traditional Xinjiang halal dish featuring lamb spine simmered with spices and vegetables, known for its rich flavor and aromatic broth.
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  Bird's Nest and Shark Fin

  Bird's nest and shark fin dish, prepared by separately treating the ingredients and stewing them in broth or clear soup until tender and flavorful. Cooking requires precise temperature control to preserve texture and nutrition.
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  Lamb Rack Pot

  Lamb rib pot features lamb ribs as the main ingredient, paired with potatoes, carrots, and onions. Cooked slowly with water or broth until tender and flavorful.
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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Refreshing Kelp Salad

  A refreshing cold dish made from fresh kelp strands, seasoned with garlic, vinegar, chili oil, and a touch of sugar for a crisp and tangy taste that cuts through greasiness.
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  Frozen Squid Balls

  Frozen squid balls are made from fresh squid, minced and seasoned, then formed into balls and frozen for preservation. They have a chewy texture and are ideal for soups, hot pots, or stir-fries.
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  Soy Sauce Beef Tendon

  Soy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.
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  High-Calcium Lamb Ribs

  High-calcium lamb ribs made from premium cuts, marinated and grilled to perfection for a tender, nutritious dish.

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