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Yuan Zhi Yuan Wei Ecological Braised Beef (Tongnan Store)

Hot pot · ⭐ 4.3

No. 86 Dongfeng Avenue

Dishes

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  Stewed Beef in Ecological Pot

  A hearty dish featuring tender beef stewed in a traditional pot with vegetables and mushrooms, offering rich flavor and authentic regional taste.
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  Ecological Braised Beef Small Pot

  Ecological Braised Beef Small Pot is a Sichuan-style stew. It primarily uses ecologically raised beef brisket or rib meat, which has a firm texture. The beef is blanched, then simmered in a pot with ginger, scallions, cooking wine, and spices such as star anise, cinnamon, bay leaves, and Sichuan peppercorns. It is slowly braised over low heat until the meat becomes tender and falls apart. The broth is rich and flavorful, with the beef fully absorbing the spices. It is typically served in a small pot to retain heat, making it suitable to eat with rice or noodles.
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  Ecological Braised Beef with Tendon

  Ecological Braised Beef with Tendon is a Sichuan-style stew dish, primarily using ecologically raised beef brisket and beef tendons. The beef brisket and tendons are cut into chunks and blanched to remove impurities. They are then stir-fried with rapeseed oil, fermented bean paste, ginger, garlic, and dried chili peppers. After stir-frying, broth is added, and the mixture is simmered over low heat for a long time until the meat becomes tender and the tendons turn soft and glutinous. The finished dish has a bright red color and a rich, flavorful sauce.
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  Tomato Beef Tail

  A dish made by slow-cooking beef tail with tomatoes, resulting in tender meat and rich, savory sauce.
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  Tomato Beef Tail Soup

  A hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
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  Medium Pot of Tomato Beef and Oxtail Mix

  This dish features beef brisket and oxtail as main ingredients, stewed with fresh tomatoes and basic seasonings. The beef brisket and oxtail are cut into pieces, blanched, then stewed with stir-fried tomatoes in a pot with water over medium-low heat until the meat becomes tender and the broth rich. The finished dish has a tangy and appetizing broth, with tender beef and collagen-rich oxtail.
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  Stomach Chicken

  Stomach chicken is a dish made primarily with offal (especially chicken gizzards and intestines), stir-fried with chili, ginger, and garlic. Cleaned and sliced, the offal is quickly stir-fried with seasonings for a crisp, flavorful result.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Zigong Fresh Pot Rabbit

  Zigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
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  Fresh Rabbit Hot Pot

  A Sichuan-style dish made with fresh rabbit meat, slowly stewed with chili, Sichuan pepper, and fermented bean paste, resulting in a rich, spicy, and aromatic flavor.
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  Chicken

  A dish primarily made with chicken thighs or breast meat, marinated and then prepared using cooking methods such as pan-frying, stir-frying, boiling, or grilling. Common ingredients include green onions, ginger, garlic, and soy sauce.

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