Close

Guo Wangfu Lamb Chop Hot Pot & BBQ (Hulin 12th District Store)

Hot pot · ⭐ 4.8

Intersection of Yunjing Middle Street and Yunjing East Road

Dishes

• 

  Traditional Lamb Spine Hot Pot

  Traditional lamb spine pot features lamb vertebrae as the main ingredient, with vegetables like carrots, potatoes, and onions, and spices such as star anise, cassia bark, and bay leaves. The lamb is blanched to remove odor, then slowly stewed with seasonings until tender and flavorful.
• 

  Inner Mongolia Lamb Slices

  Inner Mongolian lamb slices are made from tender lamb sourced from Inner Mongolia, thinly sliced and lightly marinated before being rolled into cylinders. Commonly used in hot pot or barbecue, the lamb is laid flat, seasoned slightly, rolled up, secured with bamboo skewers, and cooked until done.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Signature Lamb Spine

  Signature lamb spine is a dish primarily featuring lamb spine as the main ingredient. The lamb spine is first marinated, then slowly stewed with specific spices and seasonings until the meat becomes tender and the marrow is smooth and flavorful.
• 

  Regular Lamb Spine Hot Pot

  A regular lamb spine pot is made primarily from lamb vertebrae, simmered with ginger, scallions, star anise, cinnamon, and other spices. Lamb spine refers to the spinal bones rich in marrow and gelatin, which become tender and flavorful after slow cooking.
• 

  Hot Pot Wide Rice Noodles

  Hot pot wide rice noodles are made from sweet potato or potato starch noodles, typically boiled in hot pot and served. Cook by blanching in boiling water until soft, then simmer with hot pot base and various ingredients to absorb the rich flavors.
• 

  Charcoal Grilled Inner Mongolian Lamb Tail

  Charcoal Grilled Inner Mongolian Lamb Tail is a dish made primarily from the lamb tail of Inner Mongolia, grilled over charcoal. The meat is tender and rich in fat, with a fragrant flavor.
• 

  Charcoal-Grilled Lamb Tail

  Charcoal-grilled lamb tail is a barbecue dish featuring lamb tail as the main ingredient, marinated and grilled over charcoal to achieve a crispy exterior and tender interior. Seasonings like salt, cumin, and chili powder are commonly added for enhanced flavor.
• 

  Grilled Fresh Lamb Skewers

  Charcoal-grilled fresh lamb skewers are made by cutting fresh lamb into chunks and threading them onto bamboo skewers. They are slowly grilled over charcoal, turning continuously to ensure even heating. The lamb is cooked until the surface turns golden and the meat becomes tender, releasing a rich meaty aroma.
• 

  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
• 

  Roasted Lamb Spine

  Roasted lamb spine is a dish primarily made with lamb vertebrae. After cleaning, the bones are marinated and then grilled, often with aromatics like scallions, ginger, garlic, star anise, and Sichuan peppercorns for rich flavor.
• 

  Premium Lamb Spine Hot Pot

  Premium lamb spine pot is made primarily with lamb spine, combined with辅料 such as potatoes, carrots, and onions, and seasoned with spices like star anise, cassia bark, and bay leaves. The lamb spine refers to the spinal bones of sheep, which are rich in meat and collagen. First, the lamb spine is blanched to remove any odor, then slowly stewed with seasonings to create a rich broth and well-infused ingredients.
• 

  Spinach

  Spinach is a dish primarily made with fresh spinach as the main ingredient. The preparation typically involves washing the spinach, then quickly stir-frying it in hot oil, adding适量 salt and seasonings, and cooking until the spinach becomes tender and vibrant in color.

Reviews