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Li Ji Carbon Pot Beef Knuckle and Offal Clay Pot (Ginza Harmony Store)

Hot pot · ⭐ 4.5

No. 68 Wanfeng Road, Yinzo Hexie Plaza

Dishes

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  Anhui Pickled Vegetable

  Anhui贡菜 is made from fresh young cucumbers through pickling and sun-drying. The cucumbers are sliced, salted to remove moisture, then repeatedly sun-dried and seasoned to create a crisp dried vegetable.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Condiment Station

  The condiment station is a dish that combines various seasonings, typically including minced garlic, minced ginger, chopped chili, crushed peanuts, and chopped cilantro. These seasonings are carefully blended and mixed to enhance the flavor and texture of a wide range of main dishes. The preparation is simple—just chop the ingredients and mix them in specific proportions before serving.
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  Signature Beef Offal Stew

  The signature beef offal stew is made primarily with beef tripe, intestines, and lungs, combined with辅料 such as radish and tofu skin, and simmered in a secret sauce. First, the offal is cleaned and blanched to remove any odor, then cooked slowly in a clay pot with spices until the ingredients become tender and fully infused with flavor.
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  Steamed Cantonese Chicken Feet

  Hong Kong-style steamed chicken feet is a Cantonese dim sum made by blanching and marinating chicken feet before steaming. After removing the nails, the chicken feet are cooked with ginger slices and scallions over high heat until tender and flavorful.
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  Hong Kong Style Fish Ball

  Hong Kong style fish balls are made primarily from fish meat, mixed with seasonings into a paste, then shaped into balls and usually fried or boiled. They have a fresh and chewy texture and are a common street food in Hong Kong.
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  Secret-Recipe Crisp Radish

  Spicy crispy radish is a cold dish made from fresh white radish. Sliced or julienned radish is salted, drained, then mixed with secret seasoning and marinated for a crisp, refreshing taste.
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  Classic Tripe Stir-Fry

  Classic tripe stir-fry features beef tripe sliced and cooked with fermented bean paste, chili, Sichuan peppercorns, and broth until tender and flavorful. Reddish in color, it has a soft yet chewy texture.
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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Stinky Tofu with Pork Intestines

  Stinky tofu with pork intestine is a specialty dish, primarily made with stinky tofu and pork intestine. The preparation typically involves stewing the pork intestine until tender, then stir-frying it with golden-fried stinky tofu to allow both ingredients to blend thoroughly.
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  荔枝番茄

  荔枝番茄是一道以新鲜荔枝和番茄为主要食材的菜品。荔枝去核后与番茄切块混合，可加入少量冰糖或蜂蜜调味，冷藏后食用。制作方法简单，通常为凉拌或直接混合食用。
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  Colorful Seasonal Vegetable Platter

  A vibrant platter of fresh seasonal vegetables, lightly blanched and artfully arranged for a healthy and colorful dish.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Cut Pork Loin

  Fresh cut pork loin is made from the fresh pork hind leg, which is finely cut and can be eaten directly or used for cooking. The main ingredient is pork, and the preparation method is simple, preserving the original flavor of the meat.
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  Spicy Soup Base

  Spicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.

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