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Zuo Ji Halal Charcoal Hot Pot (Anning Street Branch)

Hot pot · ⭐ 4.4

No. 83, Anning Street

Dishes

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  Fresh Lamb Leg Meat, Hand-Cut

  Hand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Deep-sea Green Shrimp

  Fresh deep-sea green shrimp steamed or blanched to preserve their natural sweetness, served with ginger and scallions for a delicate flavor.
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  Charcoal Hot Pot

  A hot pot cooked over charcoal, featuring meats, vegetables, and seafood in a savory broth, traditionally enjoyed in groups.
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  Beef Brisket

  Beef brisket is a dish primarily made with beef brisket meat. The preparation typically involves boiling the brisket until tender, then stir-frying or grilling it with appropriate seasonings to achieve a unique texture and flavor.
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  Lamb Ribs

  Lamb chops are primarily made from lamb rib cuts, typically marinated before being pan-fried, grilled, or braised. During preparation, ingredients such as green onions, ginger, and garlic may be added to enhance the flavor.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Fresh Oyster and Locust Dish

  A dish featuring fresh oysters and locusts, prepared by steaming or stir-frying to retain natural flavors and achieve a tender, refreshing texture.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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