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Shan Ka Ka Guizhou Sour Soup Hot Pot (Wuhan First Store)

Hot pot · ⭐ 3.8

Ground Floor, Changle Building, at the intersection of Jianghan Second Road and Nanjing Road

Dishes

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  Inner Mongolian Lamb Leg Meat Roll

  This dish uses lamb hind leg meat from free-range lambs in the grasslands of Inner Mongolia as the main ingredient. The leg meat is deboned, trimmed, and flattened, then marinated and seasoned before being tightly rolled into a cylindrical shape and secured. It is typically cooked using low-temperature slow roasting or steaming methods to preserve the meat's tenderness and juiciness. When sliced, the finished product reveals clear meat grain and a pure lamb aroma.
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  Traditional Guizhou Red Sour Soup

  Traditional Guizhou red sour soup is based on a local special broth, featuring tomatoes, chili, Sichuan pepper, wild mushrooms, and pork. Tomatoes and chilies are stir-fried, then simmered with water, followed by adding Sichuan pepper and pork. Wild mushrooms are added last for freshness, creating a unique sour flavor.
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  Wild Mushroom Assortment Platter

  A platter featuring a variety of wild mushrooms such as matsutake, bolete, and chicken of the woods, gently cooked to preserve their natural flavor and texture.
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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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  Grass-fed Beef Belly

  Grass-fed beef short rib uses premium grass-fed beef from the belly area, with alternating layers of fat and lean meat. Sliced and grilled or barbecued to preserve tenderness and rich flavor.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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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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  Freshly Sliced Guizhou Beef Shank Tendon

  Freshly sliced beef shank tendon from Guizhou, marinated and quickly blanched for a tender and flavorful dish.

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