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Yilan Musu Chongqing Halal Hot Pot

Hot pot · ⭐ 4.2

No. 7-3 Zhongxing Road

Dishes

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  Kung Fu Potato Slices

  Kung Fu potato slices are made from fresh potatoes, carefully sliced and seasoned with appropriate spices and herbs, then stir-fried. The potato slices are crispy and golden in color, making it a delicious home-style dish.
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  Thick Potato Slices

  Thick potato slices made by frying or roasting thick-cut potatoes, resulting in a crispy exterior and tender interior. Often seasoned with salt, pepper, or spices.
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  Fresh Beef Tripe Slices

  Fresh beef tripe is cut into large pieces after cleaning, quickly blanched in boiling water until curled and colored, preserving its crisp texture. Typically served with dipping sauce or as hot pot ingredients.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Halal Beef Rolls

  Halal beef rolls made with tender beef tenderloin, thinly sliced and marinated, then wrapped around vegetables like lettuce and carrot strips. No non-halal ingredients or alcohol are used in preparation.
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  Beef Rolls

  Beef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.
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  Chongqing Double-Flavor Hot Pot

  A spicy and savory hot pot from Chongqing, divided into two flavors: one side is a numbing and spicy red broth, the other is a mild or mushroom-based broth. It features beef, offal, vegetables, and more, cooked in separate sections for diverse tastes.
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  Chongqing Spicy Hot Pot

  Chongqing spicy hot pot is made by stir-frying a base with beef tallow and various spices, then adding chili, Sichuan pepper, beef, tripe, beef gullet, vegetables, and more for a rich, numbingly spicy flavor.
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  High-Calcium Lamb

  High-calcium lamb is a dish featuring lamb as the main ingredient, using calcium-rich fatty lamb slices paired with vegetables like spinach and tofu. Typically cooked by steaming or boiling, it preserves the original flavor, making the lamb tender and nutritious.
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  Freshly Sliced Fish Fillets

  Freshly sliced fish fillets made from fresh fish, steamed or quickly stir-fried with ginger and scallions for a tender, flavorful dish.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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