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Kyoto Scorpion Hot Pot (Purple Bamboo Bridge Branch)

Hot pot · ⭐ 4.5

No. 82 Zizhuyuan Road

Dishes

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  Kyoto Scorpion Noodles

  Kyoto Scorpion House Noodles is a dish featuring handmade noodles with vegetables, meat, or seafood. The dough is rolled by hand, evenly thick, then mixed with stir-fried ingredients and broth or sauce.
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  Whole Lamb Tail Hot Pot

  A whole lamb tail hot pot made with lamb tail, bones, and offal, simmered with ginger slices and green onions. Clean the lamb tail, cook with bones in water over low heat until the broth turns milky and meat is tender.
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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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  Pine Nut Spinach

  Cashew Spinach is a dish made primarily with fresh spinach, enhanced with fried nuts such as peanuts or pine nuts. After washing the spinach thoroughly, blanch it to remove bitterness, then drain and cut into segments. The nuts are deep-fried until golden and crispy. Finally, mix both ingredients together and season with dressing to serve.
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  Special Roasted Flatbread

  Special fried flatbread is a traditional Chinese pastry made primarily from wheat flour, combined with water and yeast to form a dough. After fermentation, the dough is rolled into thin sheets and filled with special ingredients such as sesame seeds, scallions, and pickled mustard greens, then baked. The finished flatbread has a golden, crispy crust and distinct layers inside, with the filling's aroma deeply fragrant.
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  Salted Lamb Liver

  Salted lamb liver is a dish made primarily from lamb liver. After cleaning, the liver is sliced and boiled in water with salt, scallions, ginger, and other seasonings to maintain its tender texture.
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  Lamb Ribs and Scorpion Hot Pot

  Lamb rib scorpion pot is a hot pot dish primarily made with lamb ribs and lamb tails. The lamb ribs and lamb tails are first stewed, resulting in tender meat and a rich broth. Accompanied by various vegetables and tofu, it's enjoyed by cooking and eating gradually, preserving the original flavors of the ingredients.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Mixed Vegetables Platter

  Vegetable medley is a cold dish made primarily with fresh vegetables like cucumber, carrot, wood ear mushroom, mung bean sprouts, and lettuce, mixed after blanching or slicing and seasoned with dressing.
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  Golden Tofu Skin

  Dou Huangjin Fuzhu is a dish featuring fried tofu skin as the main ingredient. After soaking, the tofu skin is cut into segments and stir-fried with yellow beans, scallions, ginger, and garlic. Seasonings are added to allow the tofu skin to absorb the bean aroma and flavors.
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  Leek Dumplings

  Scallion pancakes are a traditional snack made primarily from scallions, eggs, and flour. Scallions are chopped and mixed with cooked eggs, then seasoned to create the filling. A dough is made by mixing flour with water, rolled into wrappers, and filled with the mixture before being pan-fried until golden and crispy.
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  Fresh Tofu Skin

  Fresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.

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