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Haohan Tribe Sheep Spine Hot Pot (Chang'an City Main Branch)

Hot pot · ⭐ 4.5

No. 357 Nanzhi Road

Dishes

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  Inner Mongolia Hand-Cut Fresh Lamb

  Fresh lamb from Inner Mongolia, hand-cut and gently cooked to preserve its natural flavor and tenderness.
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  Dough-cut Noodles

  Dough-cut noodles are handcrafted from flour and water, rolled thin and sliced into strips. No additives are used, resulting in a chewy texture ideal for various soups or stir-fries.
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  Original Soup Lamb Spine Hot Pot

  A hearty hot pot featuring lamb spine simmered in a clear broth with aromatic spices, resulting in tender meat and rich flavor.
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  Hulunbuir Lamb Rack Roll

  Fresh lamb ribs are sliced, rolled with vegetables like onions and carrots, marinated in a secret sauce, then grilled to perfection—crispy outside, tender inside.
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  Sichuan-style Lamb Spine Hot Pot

  Sichuan-style lamb spine hot pot is made with fresh lamb spines and seasoned with Sichuan peppercorns, chili, doubanjiang, and other spices, slowly stewed to create a rich, red broth with a bold, spicy, and fragrant flavor characteristic of Sichuan cuisine.
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  Dried Tofu Sheet

  Dry tofu is a soy-based product made from yellow beans, processed through steps such as grinding, boiling the slurry, adding coagulant, and pressing. It has a thick texture and a resilient, chewy consistency, making it suitable for slicing, dicing, or cutting into strips for cooking. Common preparation methods include cold mixing, stir-frying, stewing, or using it as a wrap ingredient in dishes.
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  Stir-fried Dried Tofu Strips

  A cold dish made by stir-frying dried tofu strips with vegetables like green pepper and carrot, seasoned with garlic and light sauce.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Mutton Spine and Offal Yinyang Hot Pot

  A hearty hot pot featuring mutton spine, offal, and tender meats simmered in two distinct broths—one spicy and one mild—offering a rich, layered flavor experience.
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  Mutton Spine Tendon Brain Yang-Yang Hot Pot

  Main ingredients include mutton spine, tendons, and brain, served in a split yang-yang hot pot with one side clear broth and the other spicy-mala broth, to be enjoyed by boiling and dipping.
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  Goat Spine and Rib Hot Pot

  Yang Xie Zi Yang Pai pot features lamb ribs and lamb chops with potatoes, carrots, onions, and spices like ginger, scallions, star anise, and cassia bark, slowly stewed for tender meat and rich broth.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Mixed Vegetables Platter

  A mixed vegetable platter featuring fresh greens like bok choy, lettuce, spinach, and more, washed and sliced or served whole. Choose steaming or blanching followed by a cold salad to preserve color and crispness.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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