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Yang Guofu Spicy Hot Pot (Tongzhou Road Branch)

小吃快餐 · ⭐ 3.2

Luozhou Village Bus Stop

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Juice-Infused Fried Egg

  Suckable fried eggs are a deep-fried dish made primarily with eggs. Eggs are cracked into a bowl, seasoned, then fried in hot oil until golden and crispy outside while remaining tender inside. Enjoy by dipping in sauce or sucking the juice directly from the egg.
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  Orleans Chicken Cutlet

  Orleans chicken cutlets are made from thigh meat, marinated and then pan-fried or grilled. The marinade includes Orleans-style seasoning with spices, sugar, salt, and soy sauce for rich flavor. The exterior is slightly crispy while the inside remains tender with a strong aromatic taste.
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  Hot Pot Twist

  A fried dough snack made from flour, often served as a hot pot side dish. Crispy outside, soft inside, with a spicy and numbing flavor.
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  Refined Cloud Threads

  A delicate dish made from eggs and starch, steamed to a silky texture resembling clouds, often served with broth or sauce.
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  Vegetable Assortment Delight

  Vegetable family feast is a vegetarian dish featuring seasonal vegetables like carrots, green peppers, mushrooms, wood ear fungi, and dried tofu. After washing and slicing, the vegetables are blanched or stir-fried, then mixed and seasoned.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.

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