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Xundian Reminiscence Lamb Soup Pot

Hot pot · ⭐ 3.7

Inside Jiaxin Parking Lot

Dishes

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  Braised Lamb Feet

  A dish made by slow-cooking lamb feet with spices and seasonings until tender, rich in collagen and flavor.
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  Beer Buffet

  A buffet featuring a variety of dishes served alongside an extensive selection of beers, ideal for social gatherings and casual dining.
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  Fried Peanuts

  Fried peanuts are made by cleaning and drying peanuts, then frying them in hot oil until the skin turns slightly yellow and the texture becomes crispy. No additional seasonings are added to preserve the natural aroma and flavor of the peanuts.
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  Clear Soup with Lamb Offal

  Clear soup made with lamb offal (such as tripe, intestines, and lungs), cleaned and simmered in water with ginger and scallions to remove odor and enhance flavor, then seasoned. The broth is clear and the taste is fresh and delicious.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Stir-fried羊肚

  Stir-fried羊肚 is a Chinese dish featuring羊肚 as the main ingredient, sliced or cut into strips after cleaning and preparation, then quickly stir-fried with chili, scallions, ginger, and garlic. The cooking emphasizes precise heat control to maintain the羊肚's crisp and tender texture.
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  Raw Lamb Blood Salad

  A dish made by mixing fresh lamb blood with seasonings like scallions, ginger, garlic, cilantro, chili oil, and soy sauce, resulting in a smooth and flavorful salad.
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  Raw Lamb Liver Slicing

  Raw lamb liver is sliced and quickly blanched in boiling water, preserving its tender texture. The dish features a slightly reddish color and delicate, melt-in-the-mouth consistency, highlighting the natural freshness of lamb liver.
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  Sheep penis

  羊鞭, or the reproductive organ of a sheep, is typically used as a tonic ingredient in Chinese cuisine. Before cooking, it must be thoroughly cleaned to remove any odor. Common preparation methods include stewing and grilling, often enhanced with medicinal herbs or spices to improve flavor. For stewing, it is slowly cooked with nourishing herbs such as goji berries and angelica root until tender; for grilling, it is marinated in spices and slowly roasted over charcoal until charred on the outside and juicy on the inside.
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  Braised Lamb with Yellow Sauce

  Yellow-braised lamb is a dish made primarily with lamb, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, and slowly stewed over low heat. After blanching, the lamb is cooked together with the seasonings in a pot, adding water or broth until the meat becomes tender and the sauce thickens.
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  Braised Lamb and Offal in Yellow Sauce

  A traditional Chinese dish made by slow-cooking lamb and offal with soy sauce, wine, and spices until tender and flavorful.

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