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Yang Ya Yi · Sour Soup · Street-side Fermented Bean Paste Hot Pot (Hongwan Branch)

Hot pot · ⭐ 4.4

Roadside of Jiyuan Residential Complex, Hongwan Middle Road

Dishes

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  Braised Potato Dumplings

  A homestyle dish made by braising diced potatoes in a savory sauce until tender and flavorful.
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  Wagyu Beef Cubes

  Wagyu beef cubes are a refined delicacy, primarily made from premium Wagyu beef. The beef is cut into small pieces, marinated with a specially crafted seasoning, and then quickly stir-fried at high heat to lock in the juices and preserve the tender, succulent texture of the beef.
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  Sour Spicy Noodles Hot Pot

  A spicy and sour hot pot featuring sweet potato noodles, fermented vegetables, chili, and garlic. Rich in flavor and perfect for lovers of bold tastes.
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  Milk-flavored Angus Beef

  Tender Angus beef slow-cooked in a rich milk-based sauce, delivering a creamy and savory flavor.
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  Anshun Grilled Intestines

  A Guizhou specialty snack made by grilling cleaned pork intestines stuffed with secret seasoning over charcoal, resulting in a crispy exterior and tender, flavorful interior.
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  Grilled Chicken Gizzards

  Roasted pig trotter nuggets is a barbecue dish made from fresh pig trotter nuggets, cleaned and marinated with seasoning, then grilled until the surface is slightly charred and the inside is fully cooked, offering a chewy texture.
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  Grilled Chest Fat

  A dish made by grilling pork or beef chest fat after marinating, resulting in a crispy exterior and tender interior with rich aroma, often served as an appetizer or snack.
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  Stir-Fried Sour Soup Base

  A flavorful sour soup base made by stir-frying tomatoes, pickled chilies, garlic, and ginger, then simmered with broth for a tangy, appetizing foundation for hot pot.
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  Dessert Buffet

  Dessert buffet is a self-service meal format that includes a variety of desserts, primarily made with ingredients such as cakes, puddings, ice cream, mousses, jellies, macarons, chocolates, and fruits. The preparation methods encompass baking, freezing, setting, and mixing techniques; some desserts require refrigeration or are prepared fresh.
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  Secret-Recipe Pork Cubes

  A traditional Chinese dish made with marinated pork cubes slowly stewed until tender and flavorful.
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  Crispy Pork Bits

  Crispy pork bits are made by cutting pork belly into small cubes and frying until crispy, commonly used in Guizhou dishes like sour soup noodles and intestine rice noodles as a topping to enhance texture and flavor.
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  Preserved Pork with Water Celery Stir-fry

  A traditional Sichuan dish featuring preserved pork and water celery stir-fried together for a savory, aromatic flavor.
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  Thin-sliced pork belly

  Thinly sliced pork belly is cooked by pan-frying, grilling, or boiling. Main ingredient is fresh pork belly, usually without complex seasonings to preserve the original flavor.
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  Mint Beef

  Mint beef is a dish primarily made with fresh mint leaves and tender beef. To prepare it, first slice the tender beef and marinate it, then wash the mint leaves. Next, heat a wok with oil, sauté minced garlic, add the beef slices, and quickly stir-fry until they change color. Finally, add the mint leaves, season with适量 salt and soy sauce, and stir-fry briefly until well combined.
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  Tofu Dumplings

  Tofu balls are a dish primarily made with tofu. The tofu is mashed and mixed evenly with seasonings, then shaped into small round balls and cooked by steaming, boiling, or frying.
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  Tender Pork Collagen筋

  Pork collagen from the neck area, slow-cooked until tender and flavorful, with a gelatinous texture and rich aroma.
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  Spicy and Sour Broth

  The spicy and sour broth is based on a high-quality stock made from pork or chicken bones, seasoned with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, onions, and other spices, brought to a boil. White vinegar, lemon juice, or pickled chilies are added to enhance the sour flavor, followed by vegetables such as bean sprouts, wood ear mushrooms, and enoki mushrooms. The cooking process emphasizes precise control of heat to ensure a rich, layered flavor in the broth.

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