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Lao Cheng One-Pot Lamb Shank Hot Pot (Pukeshun Branch)

Hot pot · ⭐ 4.8

No. 9 Jingouhe East Road (opposite the north gate of Yuying Primary School)

Dishes

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  Family Feast Hot Pot

  Family Feast Pot is a rich stew dish featuring main ingredients such as pork, chicken, fresh shrimp, fish balls, tofu, and vegetables. The preparation method involves placing these ingredients along with seasonings into a pot, adding适量 water, and slowly simmering until the ingredients are fully cooked and infused with flavor.
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  全羊尾中锅

  全羊尾中锅是一道以羊尾为主要食材的炖煮菜肴。选用新鲜羊尾切块，配以姜片、葱段、料酒等去腥，加入八角、桂皮、香叶等香料慢火炖煮至肉质酥烂。汤汁浓郁醇厚，羊尾肥瘦相间，口感软糯而不腻，羊肉的鲜香充分释放，略带胶质粘稠感，温暖滋补，适合秋冬季节食用。
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  Handmade Mixed Noodles

  Handmade mixed grain noodles are made by blending various whole grain flours, primarily wheat flour, corn flour, and buckwheat flour. They are crafted through hand-kneading, rolling, and cutting into strips. The noodles have a chewy texture and rich flavor, typically served with vegetables, meat, or sauces.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Crisp Radish Salad

  Crisp radish is a dish primarily made from fresh radishes, prepared by pickling. The radishes are sliced thinly or cut into细条, then mixed with seasonings such as salt, sugar, and vinegar, and left to marinate until fully flavored. The finished product has a refreshing crisp texture and is an excellent appetizer for clearing the palate and reducing greasiness.
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  Freshly Grilled Scallion Pancake

  Scallion pancake is a type of flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is cooked on a hot pan until golden and crispy. To prepare, divide the dough into small portions, roll each into a thin round饼, sprinkle with chopped scallions, fold or roll it up, then flatten again before cooking on both sides in a pan until golden and crunchy.
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  Lamb Skewers with Red Willow

  Lamb skewers are made by threading meat (such as lamb or beef) onto red willow branches and grilling over charcoal. During the grilling process, the aroma of the red willow infuses into the meat, adding a unique flavor.
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  Lamb Ribs and Tail Stew

  Main ingredients are lamb ribs and lamb tail, marinated and then stewed or braised with various spices. The meat is tender and the aroma is rich.
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  Hot Pot with Lamb Spine

  Yang Xie Zi Zhong Guo is a hot pot dish primarily made with羊蝎子 (sheep spine bones). The term 'Yang Xie Zi' refers to the sheep spine bones, which resemble scorpions in shape, hence the name. During cooking, the sheep spine bones are first stewed and then infused with various spices and seasonings, allowing them to fully absorb the broth. This results in a delicious and nutritious dish.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Crispy Fried Fresh Milk

  Crispy Fried Fresh Milk is a dessert made primarily from milk, glutinous rice flour, and eggs. The milk and glutinous rice flour are mixed and heated to form a milk jelly, which is then coated with egg wash and breadcrumbs before being deep-fried until the outer layer turns golden and crispy.
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  Sesame Sauce Flatbread

  Sesame paste flatbread is a type of flatbread made primarily from flour, typically filled with sesame paste, scallions, salt, and other seasonings. It is prepared by rolling out the dough, wrapping it around the filling, and then pan-frying or baking. The outer layer is crispy while the inside remains soft, with a rich sesame aroma.

Reviews

• ardent_spelt
  Came here a few times before with friends and this time I got my old buddies together for dinner — still just as comfy as I remember. The lamb spine was cooked till it was falling off the bone, and sucking out the marrow was seriously good, super rich broth that doesn't get greasy. Service is always on point, food comes out fast, and they keep topping up the soup without you even asking. Place is clean, and the private rooms have great soundproofing so you can actually chat without being interrupted. We got the whole lamb tail mega pot this time, huge portion, and the group was totally happy. Compared to last time, the broth tasted even deeper and the side dishes were way more varied — overall awesome experience.