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Yang Tan Tan Hot Pot (Fan Yue International / Youke Aolai Branch)

Hot pot · ⭐ 4.5

Unit 1, 1st Floor, No. 56 Changrong Road

Dishes

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  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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  Traditional Clear Soup Copper Pot

  Traditional clear soup copper pot is made primarily with fresh meats (such as lamb or beef) and vegetables, cooked in water or broth. The copper pot, serving as the cooking vessel, has excellent heat conductivity, ensuring even heating of the ingredients. To prepare, slice the ingredients and place them in the copper pot, adding an appropriate amount of water or broth, then simmer over medium-low heat to preserve the original flavors.
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  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
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  Big Knife Ham Leg

  A Chinese dish made from pork leg meat, sliced thinly with a large knife and stir-fried or braised, known for its tender texture and savory flavor.
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  Hand-Cut Fresh Lamb

  Fresh lamb sliced by hand and quickly cooked to preserve tenderness and natural flavor, commonly served in hot pot or stir-fry.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Mutton and Scallion Dumplings

  Mutton and scallion dumplings are made primarily with mutton and scallions. The mutton is minced and mixed with finely chopped scallions, seasoned to taste, then filled into rolled-out dough wrappers and pinched into a half-moon shape before steaming. The finished product has a soft outer skin and a savory filling, offering rich meaty and scallion aromas.
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  Beijing-style Hot Pot Lamb

  Old Beijing hot pot lamb is a hot pot dish featuring fresh lamb slices, accompanied by cabbage, vermicelli, and tofu. The thin lamb slices are quickly cooked in boiling clear broth and served with sesame sauce, fermented bean curd, and green onion flowers as dipping sauces.
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  高钙羔羊卷

  高钙羔羊卷以新鲜羔羊肉为主料，切成薄片后卷成卷状，配以富含钙质的食材如虾皮或豆腐等一同烹饪。通常采用焯水或快炒的方式制作，保持肉质嫩滑，口感丰富。
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  High-Calcium Lamb Meat

  High-calcium lamb is a nutritious dish primarily made with fresh lamb. During cooking, the lamb is cut into pieces, marinated with a special seasoning, and then grilled or stewed to retain its tender texture.
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  Fresh Sliced Half Cloud

  Fresh-cut half-cloud fish is a dish made primarily from fresh fish meat. The fish is finely sliced to reveal a delicate, cloud-like texture, then quickly stir-fried with fresh vegetables to preserve the natural flavors of the ingredients.

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