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Qingshan Large Pot Whole Lamb (Shuiqinggou Third Community Branch)

Hot pot · ⭐ 3.4

Near No. 69-2 Changsha Road

Dishes

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  Whole Lamb Soup

  Whole lamb soup is made primarily from lamb and carefully simmered with lamb bones. The broth has a creamy white color and a rich, hearty flavor. The lamb is tender, and the marrow from the bones blends into the soup, enhancing both its nutrition and taste. During preparation, the lamb and bones are first washed and blanched to remove any odor, then added to an appropriate amount of water along with ingredients such as ginger slices and scallions. The mixture is slowly stewed for several hours until the broth becomes thick and the meat is tender.
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  Home-style Tofu

  Home-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
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  Bell Pepper and Tofu Skin Stir-Fry

  尖椒豆皮 is a home-style dish primarily made with green chili peppers and tofu skin. The preparation typically involves slicing the tofu skin and green chili peppers, then stir-frying them quickly with seasonings such as minced garlic, soy sauce, and salt until fully cooked, resulting in a vibrant color and enticing aroma.
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  Dry-Fried Turnip

  A traditional Sichuan dish made by stir-frying turnip with chili and garlic until dry and fragrant, offering a savory and slightly spicy taste.
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  Stir-fried羊Blood

  Stir-fried羊 blood is a dish made primarily with羊 blood, usually cooked with辅料 like green pepper, onion, and garlic. After cleaning and preparation, the羊 blood is stir-fried with sliced vegetables and seasonings until fully cooked, with careful control of heat to maintain its tender texture.
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  Braised Lamb Trotters

  Braised lamb trotters is a traditional dish primarily made with lamb trotters. First, the trotters are cleaned and simmered until tender, then braised with soy sauce, sugar, and other seasonings to allow the meat to fully absorb the flavors, resulting in a rich red color.
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  Braised Eggplant

  Braised eggplant is a home-style dish primarily made with eggplant. The eggplant is first cut into pieces or segments, then deep-fried until golden brown. After that, seasonings such as soy sauce, sugar, and garlic are added to braise the eggplant until it absorbs the flavors, and finally the sauce is reduced to allow the eggplant to fully absorb the broth.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Scallion-Flavored Lamb Face Salad

  A cold dish made by mixing tender lamb face meat with scallions and seasonings, known for its fresh taste and rich aroma.
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  Spicy Lamb Face

  A spicy Sichuan dish made from lamb face, marinated and stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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