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Hu Yi Yang Yuan Hot Pot

Hot pot · ⭐ 3.8

No. 5, Fengshou Road

Dishes

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  Gansu Potato Noodles

  A traditional snack made from potato starch noodles, commonly stir-fried with vegetables and meat in Gansu province, known for its smooth and chewy texture.
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  甘肃雪花肥牛

  甘肃雪花肥牛是一道以优质牛肉为主料的菜肴，选用带有大理石花纹的雪花肥牛片，搭配洋葱、青椒等辅料，采用快炒或涮煮的方式制作而成。牛肉质地细嫩，口感丰富。
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  Gansu Black Fungus

  Gansu Black Fungus is a dish featuring the specialty black fungus from Gansu province. The dried fungus is rehydrated in warm water, thoroughly cleaned, and the tough stems are removed. It is commonly stir-fried with ingredients like green and red bell peppers and garlic slices, or served cold-tossed with cucumber and carrot. The fungus is typically blanched first, then quickly stir-fried or seasoned for a cold salad. The dish highlights the crisp texture and mild, earthy flavor of the black fungus.
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  Premium Grass-Fed Lamb Rolls

  Premium Grass-Fed Lamb Rolls use high-quality grass-fed lamb hind leg meat as the main ingredient. The lamb is sliced thinly, rolled with fresh vegetable shreds (such as carrot and cucumber) or mushrooms, and secured with toothpicks. It is cooked by steaming or quick blanching to preserve the natural freshness of the lamb and the crisp texture of the vegetables. The finished dish features tender, non-gamy meat and is typically served with a light dipping sauce.
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  Premium Fresh-Cut Lamb Neck

  Premium Fresh-Cut Lamb Neck uses high-quality lamb neck meat, which is tender with even fat distribution. The main ingredient is fresh lamb neck meat, supplemented with basic seasonings. During preparation, the lamb is sliced thinly or cut into small pieces, then quickly blanched or directly used for hot pot, grilling, or roasting. The meat is tender with a distinctive lamb aroma, best cooked quickly to preserve its original flavor.
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  Sunite Lamb

  Sunite lamb uses high-quality lamb from Sunite Banner, Inner Mongolia, with tender meat and even fat distribution. Main ingredient is fresh lamb, cooked by boiling or charcoal grilling to preserve its natural flavor.
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  Grassland Lamb Shank

  Grassland Lamb Shank uses the front leg tendon meat of lambs free-range raised on Inner Mongolian grasslands. The lamb shank is cleaned, then simmered with green onions, ginger, Sichuan peppercorns, star anise, and other spices in water over low heat for about two hours until the meat becomes tender and the broth rich. The dish features firm, chewy meat with the distinctive freshness of grassland lamb, typically served with its original broth or dipping sauce.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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