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Hao Ye Lamb Chutney Hot Pot (Wuchang Jie Street Branch)

Hot pot · ⭐ 4.6

No. 42 Waiguan Xie Street

Dishes

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  Five-Thousand-Yuan Burnt Flatbread

  Five-thousand-yuan baked flatbread is a traditional dough food made primarily from flour, fermented with yeast, rolled into dough sheets, and filled with ingredients such as pork and scallions before being baked in an oven or on a flat pan. The outer crust is crispy while the inside is soft, with a savory and fragrant filling.
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  Traditional Beijing-style Lamb Spine Hot Pot

  Traditional Beijing-style lamb spine hot pot is made with lamb spines and a variety of spices and seasonings. The meat is tender, and the broth is rich with a unique Beijing flavor.
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  Hand-pulled Noodles

  Hand-pulled noodles are a traditional dish made from flour and water, crafted by hand through kneading and stretching. The noodles are thick and elastic, with simple seasonings and vegetables, bringing out the original aroma and texture of the wheat.
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  Hibiscus Plum Juice

  Hibiscus sour plum tea is primarily made with hibiscus flowers, dried plums, and hawthorn, along with辅料 such as licorice root and tangerine peel. After soaking, boiling, filtering, and cooling, it retains its natural flavor without added artificial colors or preservatives.
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  Hao Ye's Scallion Pancake

  Haoye scallion pancake is a flatbread made primarily from flour, seasoned with chopped scallions and适量 salt, then pan-fried after being rolled, folded, or rolled up. The outer layer is crispy while the inside remains soft, with a rich onion aroma.
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  Stir-fried Lotus Root Slivers

  Stir-fried lotus root threads is a cold dish primarily made with lotus root. The lotus root is sliced into fine threads, blanched, drained, then mixed with minced garlic, chili oil, sesame oil, salt, sugar, and soy sauce. Finally, it is garnished with chopped green onions or cilantro.
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  Skewered Lamb Meat

  Skewered lamb is a dish made primarily from lamb, cut into small pieces and threaded onto skewers. After marinating, it's grilled or pan-fried with seasonings like soy sauce, cooking wine, ginger, and garlic for tender, flavorful meat.
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  Spicy Lamb Spine Hot Pot

  Red broth lamb spine pot features lamb spine as the main ingredient, simmered with chili, Sichuan pepper, ginger, scallion, and star anise. Lamb spine refers to the spinal bones, rich in meat and collagen. First blanch the lamb spine to remove odor, then slowly stew with various seasonings for a bright red soup with rich aroma.
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  Peking-style Blood Sausage

  Old Beijing blood sausage is a traditional Beijing snack made from pig blood and starch. The mixture is stuffed into casings and steamed. It has a dark red color, soft and smooth texture, and delicate taste.
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  Beijing White Soup Lamb Spine Hot Pot

  Old Beijing White Soup Lamb Spine Hot Pot features lamb spine bones as the main ingredient, seasoned with ginger slices, green onion segments, star anise, cinnamon, and other spices, then slowly simmered in clear water. 'Lamb spine' refers to the spinal column of sheep, offering rich meat and a creamy white broth with a rich, hearty flavor.
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  Grassland Lamb Scorpion

  A dish featuring fresh grassland lamb and live scorpions, marinated lamb is cooked with scorpions using stewing or braising methods to retain tenderness and flavor.
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  Grassland Lamb and Scorpion Hot Pot

  Grassland lamb scorpion pot features fresh grassland lamb and live scorpions, simmered with vegetables and spices. After blanching, lamb and scorpions are stewed slowly with ginger, green onions, and star anise for tender meat and unique scorpion flavor.
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  Grassland Lamb and Scorpion Hot Pot

  The grassland lamb scorpion hot pot features fresh grassland lamb and live scorpions, paired with various vegetables and seasonings. The pot is divided into two parts: one side is a spicy beef tallow broth, the other a clear soup base. Slice the lamb, scorpions, and accompaniments separately and cook them in each broth.

Reviews

• Lake_19
  Got the half-and-half hotpot with the lamb spine — one side is a milky white broth, the other side is the spicy red broth, and wow it smelled amazing the second it hit the table. The white broth lamb spine had zero gamey taste, super tender meat, and the broth itself was so good I kept going back for sips. The red broth was that perfect mala flavor — numbing, spicy, super fragrant — and the lamb spine had soaked up all the flavor. Heat level was spot on, not too much, not too little. I came solo and honestly didn't feel awkward at all, the place is pretty spacious and the service was really on it — they handed me a hot towel the second I sat down. Veggies I added for the hotpot were fresh too, and dipping everything in both broths just hit the spot. Warms you right up, super satisfying meal, I'd totally come back.