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Jin Yang Hot Pot

Hot pot · ⭐ 4.8

No. 71, Yangming Street

Dishes

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  Hand-Cut Beef Flank

  A dish featuring tender beef from the flank, hand-cut and quickly cooked in hot pot or spicy broth for a rich, savory experience.
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  Hand-Cut Lamb Dumplings

  Hand-cut lamb yuanbao is a dish made from fresh lamb, sliced thickly by hand and rolled into yuanbao shapes, then cooked by pan-frying, boiling, or steaming. The finished dish resembles a yuanbao, with tender meat that retains the original flavor of lamb.
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  Signature Lamb Loin

  A premium lamb loin dish, marinated and grilled over charcoal for a tender, flavorful experience.
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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Freshly Pressed Chili Oil

  Freshly pressed chili oil is made by mixing crushed fresh chilies with vegetable oil and heating it. Main ingredients are dried chilies and edible oil, often enhanced with spices like Sichuan pepper and star anise for flavor.
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  Chinese Cabbage, Vermicelli, and Frozen Tofu Stew

  A traditional Chinese dish made with Chinese cabbage, vermicelli, and frozen tofu, simmered together for a savory and comforting meal.
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  Lamb Loin

  Lamb loin is made from the back muscle of sheep, sliced or cubed and cooked by stir-frying, grilling, or stewing. Main ingredient is lamb, seasoned with scallions, ginger, and garlic.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Jin Yang Ban Bian Yun

  A dish featuring lamb as the main ingredient, combined with cloud ears and bell peppers, prepared using a combination of stewing and stir-frying techniques for a tender and flavorful experience.
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  Mixed Vegetables Platter

  A mixed vegetable platter featuring fresh greens like bok choy, lettuce, spinach, and more, washed and sliced or served whole. Choose steaming or blanching followed by a cold salad to preserve color and crispness.
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  Pan-fried Siu Mai

  Pan-fried siu mai made with pork, shrimp, and vegetables, pan-seared until golden and crispy on the outside, tender and flavorful inside.

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