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Yan Jie Self-Service Hot Pot

自助餐 · ⭐ 3.9

No. 7, Xigui Road, Annex Nos. 101 & 102

Dishes

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  Sliced Pork Kidney with Big Knife

  Big Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
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  Handmade Coriander Meatballs

  Handmade coriander meatballs are made with minced pork, fresh coriander, ginger, and scallions, shaped into small balls and steamed or boiled for a tender, aromatic dish.
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  Fresh Duck Intestine

  Fresh duck intestine, blanched and tossed with a secret sauce, offering a crisp and tender texture.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Unlimited Spicy Beef Tripe

  A spicy Sichuan-style dish made with fresh beef tripe, quickly blanched and tossed in a fiery chili sauce for a crisp, numbingly delicious bite.
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  Fruit Medley

  A refreshing dessert made by mixing various fresh fruits such as strawberries, mangoes, blueberries, kiwis, and bananas, often drizzled with honey or yogurt.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Rocket Squid

  Rocket Squid is made from fresh squid, seasoned with a specially crafted spicy sauce and carefully cooked. Its distinctive feature is the squid cut into floral patterns, which, after cooking, resembles a rocket, hence its name.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Water Snail

  Snail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
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  Old National Guest

  A traditional Chinese dish made with pork belly, marinated, fried, and simmered in a secret sauce, resulting in a rich, tender, and glossy finish.
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  Braised Chicken Neck in Soy Sauce

  Char siu pork neck bones are marinated and then pan-fried or braised, seasoned with soy sauce, sugar, cooking wine, star anise, and cinnamon to create a rich, glossy glaze.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
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  Spicy Tofu Skin

  A spicy Sichuan dish made with tofu skin stir-fried in a fiery sauce of chili and Sichuan peppercorns, offering a rich, numbing heat.
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  Spicy Chicken Tips

  A spicy Sichuan dish made with chicken breast or thigh, stir-fried with chili and Sichuan pepper for a numbing, fiery flavor.
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  Yellow Catfish

  A Sichuan dish made with fresh yellow catfish, cooked in a spicy sauce with fermented bean paste and chili peppers.

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