Close

Xiang Fu Ning Ji Tan Yang Fang

Hot pot · ⭐ 4.2

Youth Juyi Phase I

Dishes

• 

  手切滩羊排

  手切滩羊排选用新鲜滩羊肉，经手工切割成厚薄均匀的肉排，以简单调味后进行煎制或烤制，保留羊肉原汁原味。
• 

  Hand-Cut Beef Tenderloin

  Hand-cut beef tenderloin is a delicacy made from the tenderest part of the cow, sliced by hand and quickly cooked to preserve its soft texture.
• 

  Hand-Cut Wagyu Short Plate

  Hand-cut beef short plate is made from tender meat taken from the back of the cow, sliced by hand into thin pieces, and typically used for hot pot or boiling dishes. The meat is tender with clear muscle fibers and rich in fat and muscle tissue, offering a rich and satisfying texture.
• 

  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
• 

  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
• 

  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
• 

  Premium Tieling Lamb

  Premium Ningxia Yanchi lamb is selected for its quality, cleaned, cut into pieces, and stewed or braised with scallions, ginger, cooking wine, and other seasonings. The meat is tender and the broth rich.
• 

  Small Lamb Neck

  A dish made from small lamb neck meat, marinated and stir-fried to enhance its tenderness and rich flavor.
• 

  American-style Ribeye

  American beef steak mainly uses beef, typically from tenderloin or chuck, marinated and then grilled or barbecued. Common seasonings include onion, garlic, and black pepper; sometimes cheese, lettuce, and bread are added to form a burger-like structure.
• 

  Stuffed Intestine Roll

  Lung bao rou is a dish made by wrapping pork filling in pig intestines. The pork is minced, seasoned, and stuffed into cleaned intestines, then steamed or boiled until the filling is fully cooked and blends with the casing. The outer skin is soft and chewy, while the filling is flavorful and aromatic.
• 

  Beef Roll with Fat and Lean

  A dish made by rolling thin slices of beef with fat and lean, often served with vegetables, steamed or pan-fried for a tender and flavorful bite.

Reviews