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Shi Yan · Smoke and Fire in the Human World Hot Pot

Hot pot · ⭐ 3.8

No. 6, Gangning East Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Nongfu Spring Water Soup Base

  A soup base made with fresh vegetables, mushrooms, and a secret broth, simmered slowly to bring out natural flavors—perfect for hot pot cooking.
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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Crispy Beef Tripe

  A dish featuring beef tripe as the main ingredient, using fresh large-leaf tripe quickly blanched or boiled to maintain its crisp texture, seasoned with chili, Sichuan pepper, garlic, and green onion, optionally enhanced with fermented broad bean paste and soy sauce.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Fresh Hand-Cut Lamb Shank

  Hand-cut fresh lamb shank uses meat from the leg tendon, sliced thin to preserve texture and tenderness. Typically cooked by boiling, quick stir-frying, or hot pot to highlight the natural flavor of lamb.
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  Xinjiang Hotan Lamb Roll Trio

  A trio of hand-rolled lamb slices from Hotan, Xinjiang, marinated and grilled over charcoal for a rich, tender flavor.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Fried Flatbread

  Deep-fried flatbread is a type of dough food made primarily from flour. After fermentation, it is rolled into a round shape and fried in hot oil until golden and crispy. It can be enhanced with toppings such as scallions and sesame seeds, or filled with meat or vegetable fillings.
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  Sichuan Pepper Chicken Skewers

  Sichuan pepper chicken skewers, made with fresh chicken cut into pieces and marinated with a unique Sichuan pepper blend. After grilling, the chicken becomes crispy on the outside and tender inside, with the aromatic freshness of Sichuan pepper perfectly blending with the savory chicken flavor, creating a distinctive and memorable taste.
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  Steel Rod Fish Tofu

  Steel rod fish tofu is a dish made with tofu and fish as the main ingredients. The fish meat is combined with tofu and cooked after being fixed with a steel rod, offering a fresh and tender texture with a unique flavor.
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  Steel Skewer Chicken Hearts

  Steel skewer chicken hearts is a dish made with chicken hearts, which are pierced with steel skewers and grilled. The main ingredient is chicken hearts, marinated with seasonings and cooked by grilling, resulting in a tender texture and unique flavor.
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  Steel Skewer Chicken Gizzards

  Steel skewer chicken gizzards is a dish made with chicken gizzards, grilled on steel skewers. The main ingredient is chicken gizzards, which are marinated and then grilled over charcoal or in an oven, resulting in a crispy exterior and tender interior.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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