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Xiang Tong Ahua Bone Soup with Beef (Yongji Garden Store)

Hot pot · ⭐ 3.5

No. 14 Xiangtong 2nd Street

Dishes

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  Sauces Beef Balls

  Sauces牛丸 (Sauces Beef Balls) are made primarily from beef, mixed with a secret blend of seasonings, then minced into a meat paste and shaped into balls. The unique feature is that the balls contain a savory broth inside; during cooking, the high temperature melts the inner broth, causing it to flow out when bitten, delivering a delicious flavor.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Beef brisket

  Beef sternum is the sternum part of cattle, usually blanched and then stewed or braised with spices until tender and flavorful. Main ingredients are beef sternum and seasonings, prepared by slow cooking for a long time.
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  Beef Spinal Bones

  Made primarily from beef spine bones, this dish is prepared by blanching to remove odor, then simmered with seasonings and辅料. Commonly flavored with spices such as ginger, scallions, and star anise, it is slowly stewed until the meat becomes tender and the broth rich and flavorful.
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  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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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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