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Yu Wei Shan Cheng Hot Pot

Hot pot · ⭐ 3.5

No. C-5-11, Longcheng Xinqu Phase III, Longcheng South Street

Dishes

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  Enoki Mushroom

  Bamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
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  Handmade Fish Balls

  Handmade fish balls made from fresh fish meat, minced and mixed until elastic, then shaped by hand into round balls. Cooked to a chewy texture. A small amount of starch, egg white, and seasonings are added during preparation to enhance texture and flavor.
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  Grilled Wheat Gluten

  Grilled gluten is a snack made primarily from gluten. To prepare it, gluten is skewered onto bamboo sticks and grilled over charcoal or in a烤炉. During grilling, it is continuously turned to ensure even heating until the surface turns golden brown and slightly charred, releasing an enticing aroma.
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  Beef Tendon

  Beef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
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  Beef Bone Marrow

  This dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.
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  Premium Crab Stick

  Premium crab stick made from high-quality crab meat, mixed with egg and starch, shaped into sticks and fried or steamed for a crispy exterior and tender interior.
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  Spicy Oil Tofu Cubes

  A Sichuan-style cold dish made with tofu cubes tossed in spicy chili oil, garlic, and Sichuan peppercorns for a bold, numbing flavor.
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  Spicy Oil Tofu Cubes

  A Sichuan-style cold dish made with tofu cubes tossed in spicy oil, garlic, and herbs, offering a bold, aromatic flavor.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Spicy Chili Oil Tofu Pudding

  A spicy Sichuan-style dish made with soft tofu topped with fragrant chili oil, garnished with scallions and garlic for a bold, numbingly delicious bite.
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  Spicy Chili Oil Suancai

  Spicy chili oil saucy cabbage stir-fried with garlic and ginger, offering a bold, numbing flavor typical of Sichuan cuisine.
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  Konjac Noodles

  Konjac noodles are a food made from konjac as the main ingredient. Konjac flour is pressed by machine into strips, then processed through freezing and drying to create the final product. They have a smooth and refreshing texture and are commonly used as an ingredient in cold dishes or hot pot meals.
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  Lobster Flavor Balls

  Lobster-flavored balls are made by mixing minced shrimp with seasonings, shaping them into balls, and frying or steaming. The exterior is crispy or tender, with a fresh, chewy interior.

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