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Yang Wang Health Fish Mansion (Shan Yu City Branch)

Hot pot · ⭐ 4.8

3rd Floor, Shanyucheng Commercial Building, No. 28 Courtyard, Yungang West Road

Dishes

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  Black Fish Four Plates

  Wu Fish Four Plates is a dish primarily made with black fish. Typically, the fish is sliced and paired with accompaniments such as wood ear mushrooms, carrots, and green peppers, then prepared by steaming or quick stir-frying to preserve the tender texture of the fish meat.
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  Yangwang Special Fish Skin

  Yangwang's specialty fish skin is made primarily from fresh fish skin, which is cleaned and deodorized before being sliced or cut into strips. It is then stir-fried with seasonings such as green onions, ginger, garlic, and chili peppers. Some recipes add soy sauce, cooking wine, and vinegar to enhance the crisp texture and rich flavor of the fish skin.
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  Niu Jie Lamb and Mutton

  Niu Jie lamb and mutton is a dish primarily made with fresh lamb, typically using meat from the leg or shoulder of the sheep. After being sliced or cut into pieces, the meat is marinated with seasonings such as scallions, ginger, garlic, and cooking wine, then cooked by stir-frying or stewing. Some recipes include vegetables like onions and carrots to enhance the flavor.
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  Special Nourishing Hot Pot

  This special nourishing hot pot is simmered with a variety of ingredients, primarily including chicken, pork ribs, goji berries, astragalus root, and angelica root—traditional Chinese medicinal herbs. It is complemented by vegetables such as potatoes, carrots, and tofu. Prepared slowly with water or bone broth, the ingredients meld together to create a rich and flavorful dish.
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  Special Fish Soup

  Special fish broth is a dish made primarily from fresh fish, extracted by simmering to create fish soup. Typically, tender-fleshed fish such as crucian carp or sea bass are used, along with辅料 like ginger slices and scallions, slowly stewed over low heat to fully infuse the fish's umami flavor into the broth. Finally, the bones and impurities are filtered out to obtain a clear or slightly milky-white fish broth. A small amount of salt and pepper can be added for seasoning as needed.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Sesame Paste

  Sesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Fish Soup

  Fish soup is a soup dish primarily made with fish as the main ingredient. To prepare it, fish is boiled with water or broth, and fresh ginger slices and scallions are added to enhance flavor. After prolonged simmering, the essence of the fish meat fully dissolves into the broth, resulting in a rich, creamy white soup base. Finally, seasonings such as salt and pepper can be added according to personal taste.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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