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Ba Xiang Shi Gu Yu (Yungang Branch)

Hot pot · ⭐ 4.3

Ground-floor commercial space, Xingfu Rongyao Supermarket, Yingbin East Road

Dishes

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  Winter Melon

  Winter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
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  Qianye Tofu

  Qianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Pickled Mustard Greens with Yellow Beans

  Xiaocai Huangdou Xue Lihong is a pickled side dish primarily made from yellow beans and xue lihong (a type of salted mustard greens). The yellow beans are soaked and boiled in advance, then mixed with chopped and washed xue lihong. Seasonings such as salt, sugar, and soy sauce are added, and the mixture is left to marinate for several hours or overnight to absorb the flavors. The finished dish has a bright color and a crisp texture, making it ideal for serving with meals.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Hot pot vegetables

  Hot pot is a cooking method where sliced ingredients are quickly cooked in boiling water or broth. Common ingredients include meat, seafood, vegetables, and soy products. It is typically prepared using a hot pot or soup pot, with ingredients briefly heated in boiling broth before being eaten, preserving the fresh and tender texture of the ingredients.
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  Stone Pot Fish Hot Pot

  Stone pot fish soup is made with fresh fish as the main ingredient, paired with tofu, potatoes, and wide rice noodles. The ingredients are cooked in a heated stone pot. First, the fish is pan-fried until golden brown on both sides, then simmered with broth or water. Finally, the side dishes are added to be stewed together, allowing the ingredients to fully absorb the rich flavors of the broth.
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  Celery with Tofu Skin Salad

  Celery and tofu skin salad is a refreshing cold dish made primarily with fresh celery and tofu skin. Tofu skin, a soy product, is rich in plant-based protein, while celery offers a crisp texture and unique aroma. When combined and simply seasoned, this dish presents a perfect balance of color, fragrance, and flavor.
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  Bamboo Shoot Slices

  A cold dish made primarily from lettuce, where fresh lettuce is peeled, sliced thinly, blanched briefly, then cooled quickly to retain crispness, and finally mixed with seasonings. Simple preparation highlights the natural flavor of the ingredient.
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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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  Fermented Yellow Soybeans with Pickled Mustard Greens

  Huangdou Xue Li Hong is a dish made primarily from yellow beans and pickled mustard greens. Yellow beans are soaked and boiled, while xue li hong is washed and chopped. Both are stir-fried or stewed together, allowing the beans to absorb the salty, fresh flavor of the greens, resulting in a soft, rich taste.

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