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Li Maoyuan Yang Bones Copper Pot Boiled Meat (Garden Street Branch)

Hot pot · ⭐ 4.5

No. 180 Huayuan Street

Dishes

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  Seven-Second Sea Lettuce Sprouts

  A dish made with fresh sea lettuce sprouts quickly blanched for 7 seconds and dressed with garlic, vinegar, soy sauce, and a touch of sugar, offering a crisp and refreshing taste.
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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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  Hand-stretched noodles

  Hand-stretched noodles are a traditional dish made primarily from high-quality flour. The dough is manually stretched into long, thin strands, then boiled and served with various broths or seasonings. The texture is chewy and smooth.
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  Li Maoyuan Fish Tofu Flower

  A dish made with fish tofu and flower vegetables simmered in broth, known for its tender texture and rich flavor.
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  Sandy Onion and Lamb Liver

  Liver and sand leek stir-fry is a dish made primarily from lamb liver and sand leeks. Clean and slice the liver, blanch to remove odor, and wash the sand leeks. Stir-fry liver quickly in hot oil until colored, add sand leeks, then season and serve.
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  Spring Water Tofu Jelly

  Spring water tofu is made by soaking soft tofu in spring or fresh water and freezing it. The freezing process creates a porous structure, making the tofu more delicate and elastic when thawed. It's usually served with a dressing or clear soup, and can be enjoyed as a cold dish or side.
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  Air-Freighted Bamboo Shoot Tips

  Fresh bamboo shoot tips transported by air to preserve crispness. Stir-fried or paired with meat for a light, refreshing dish rich in dietary fiber.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Homemade Refreshing Platter

  A refreshing platter made with sliced cucumbers, carrots, wood ear mushrooms, and seaweed, tossed in a tangy dressing of garlic, vinegar, sesame oil, and sugar.
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  Grassland Beef Brisket Fat

  A traditional Mongolian dish made from beef brisket fat, slow-cooked to tender perfection, offering a rich and savory flavor.

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