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Yao Shi Old Hot Pot (Shiba Teng Store)

Hot pot · ⭐ 4.0

No. 1, Shoubie Street

Dishes

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  No.1 Beef Roll

  High-quality beef slices rolled and quickly cooked, offering tender texture and rich flavor—ideal for hot pot or grilling.
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  Pork Belly Steamed Dumplings

  Five-layer pork steamed with potatoes and beans, a dish where marinated pork is layered with vegetables and steamed until tender and flavorful.
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  Ice Tofu Pudding

  Ice tofu pudding is a cold dish made from soft tofu, chilled until firm and cut into small pieces. After draining water, the tofu is frozen until slightly hard, then sliced and served with soy sauce, sesame oil, and green onions.
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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Braised Chicken Feet

  Braised chicken feet, using chicken feet as the main ingredient, are first blanched and then slowly simmered in a braising liquid with spices such as star anise, cassia bark, bay leaves, and Sichuan peppercorns. This allows the chicken feet to fully absorb the rich flavors of the braising sauce, resulting in a soft yet chewy texture.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Master Yao's Three Pepper Beef

  Thinly sliced beef stir-fried with green, red, and chili peppers, delivering a spicy and aromatic flavor.
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  Yao's Fresh Tripe

  A Sichuan dish featuring fresh beef tripe quickly blanched and served with a secret dipping sauce, offering a crisp and spicy taste.
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  Yao's Duck Intestines

  A Sichuan-style dish made with fresh duck intestines stir-fried with chili, Sichuan pepper, and garlic, delivering a spicy and numbing flavor with a crisp texture.
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  Mixed Cold Tapioca Noodles

  Danlingfen is a cold dish primarily made with凉粉, typically cut into strips or cubes, mixed with shredded cucumber and carrot, then dressed with a sauce made from soy sauce, vinegar, garlic, chili oil, and sesame oil.
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  Hot Pot Base

  Hot pot base made from beef tallow, broad bean paste, chili, Sichuan pepper, ginger, garlic, scallion, star anise, cassia bark, and bay leaves, stir-fried to create a thick sauce that enhances火锅 flavor.
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  Hermes Shrimp Dumpling

  A refined seafood dish made from fresh shrimp paste, delicately textured and often served in broth or with a savory sauce.
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  Raw Duck Intestine in Sauce

  A cold dish made from fresh duck intestines marinated in a special sauce, known for its crisp texture and spicy flavor.
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  Premium Layered Tripe

  Premium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
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  Premium Crispy Tripe

  Premium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
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  Spicy Soup Base

  Spicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
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  Mushroom Soup Yin-Yang Hot Pot Base

  Mushroom hot pot base made from various mushrooms like shiitake, king oyster, and enoki, combined with clear and spicy flavors for a yin-yang effect. Main ingredients include fresh mushrooms, chicken or pork bone broth, and aromatics like scallions, ginger, and garlic simmered slowly to create a rich, fragrant mushroom soup. Enjoy both mild and spicy tastes simultaneously.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.

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