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Shun Yi Tai

Hot pot · ⭐ 4.0

Zhonghai International Community, No. 8, Ximing Road

Dishes

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  Fresh Shrimp

  Fresh shrimp is made from live shrimp processed with low-temperature preservation to maintain its tender texture. Typically cooked by steaming, boiling, or stir-frying to retain its natural flavor.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Seafood Yang-Yang Hot Pot

  A hot pot dish featuring two distinct broths—one spicy and one mild—served with fresh seafood and vegetables for a balanced, flavorful experience.
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  Beef Brisket

  Beef brisket is a muscle from the cow's shoulder, with firm, elastic meat rich in connective tissue. Typically marinated and then grilled or stewed to preserve its tender texture and rich flavor.
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  Spicy Beef Tallow Hot Pot Base

  Spicy牛油 broth is made by stir-frying beef tallow with doubanjiang, chili, Sichuan pepper, ginger, garlic, and green onion. Key ingredients include beef tallow, dried chilies, Sichuan pepper, doubanjiang, star anise, cassia bark, and bay leaves, creating a rich, aromatic flavor through high-heat cooking.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Leg Meat

  Lamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Crab Stick

  Crab sticks, made primarily from crab meat, are named for their slender, willow-like appearance. To prepare, thaw the crab sticks and tear them into细条, then mix with适量 vegetables or seasonings. Lightly stir-fry or steam to preserve the tender texture of the crab meat.
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  Snowflake Upper Brain

  Snowflake Upper Brain is a dish made primarily from beef upper brain meat, marinated with a secret sauce and spices, then quickly stir-fried at high temperature. The beef upper brain meat has a snowflake-like texture, with tender and juicy flesh. After careful cooking, it presents an appealing color and aroma.
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  Konjac Noodles

  Konjac noodles are a food made from konjac as the main ingredient. Konjac flour is pressed by machine into strips, then processed through freezing and drying to create the final product. They have a smooth and refreshing texture and are commonly used as an ingredient in cold dishes or hot pot meals.
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  Fish tofu

  Fish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.

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