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Old Fengtian Big City Small Lane Lamb Hot Pot (Huanggu Branch)

Hot pot · ⭐ 4.6

No. 85-31, Kunshan West Road, Door 4 (directly opposite the south gate of Qishan No. 1 Primary School)

Dishes

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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  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.
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  Hand-Cut Lamb Ribs

  Fresh lamb rib meat hand-cut and quickly cooked to preserve tenderness and juiciness, ideal for hot pot or grilling.
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
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  Hand-Cut Meat

  Hand-cut meat is a dish made from fresh pork, sliced thinly by hand and cooked. Typically using pork tenderloin or belly, the slices can be quickly stir-fried,涮煮, or marinated and grilled to preserve the original flavor and texture.
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  Xinmin Blood Sausage

  Xinmin blood sausage is a traditional Northeast Chinese dish made by filling intestines with pig blood, pork, and spices, then steamed to create a smooth, flavorful delicacy.
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  Quick-boiled Tripe

  Water-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Deep-sea Shrimp Dish

  A seafood dish made with deep-sea shrimp, steamed with garlic and ginger for a fresh and delicate flavor.
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  Special Seafood Hot Pot

  A flavorful hot pot featuring fresh shrimp, crab, shellfish, and squid simmered in a savory broth with vegetables.
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  Freshly Skewered Lamb

  Fresh lamb is cut into small pieces, threaded onto bamboo skewers, marinated, and grilled directly over charcoal. The meat is firm with a slightly charred surface and juicy inside.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
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  Copper Hot Pot

  Hot pot in a copper pot is a traditional Chinese hot pot dish, primarily featuring various meats such as beef and mutton, seafood like fish slices and shrimp paste, and a variety of vegetables such as tofu and cabbage. The basic preparation method involves placing the ingredients into a copper hot pot heated by charcoal, adding broth or water to cook them, and allowing diners to enjoy with their own dipping sauces.

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