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Sidings Yang Bangbone (Yijing Garden Branch)

Hot pot · ⭐ 4.1

Intersection of Xinbei Road and Hebei West Road

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Lamb Bone Stick

  Mutton bone soup is a dish made primarily from lamb leg bones. After blanching to remove odor, it is simmered with ingredients such as scallions, ginger, and cooking wine. The bones are rich in collagen, the meat is tender, and the broth is rich and flavorful.
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  羊大骨棒羊蝎子羊拐筋鲜羊骨

  该菜品以羊大骨棒、羊蝎子、羊拐筋和鲜羊骨为主要食材，经过长时间炖煮而成。食材选用羊的骨骼部位，富含胶质，口感软糯，汤汁浓郁。
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  Sheep Head

  The sheep's head is cleaned and typically stewed or braised with various spices like star anise, cinnamon, and ginger to make the meat tender and flavorful.
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  Sheep Knuckle Tendon

  羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Stuffed Intestine Roll

  Lung bao rou is a dish made by wrapping pork filling in pig intestines. The pork is minced, seasoned, and stuffed into cleaned intestines, then steamed or boiled until the filling is fully cooked and blends with the casing. The outer skin is soft and chewy, while the filling is flavorful and aromatic.
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  香拌黑豆腐丝

  香拌黑豆腐丝是一道以黑豆制成的豆腐丝为主要食材，搭配葱、姜、蒜等辅料，经焯水后沥干，加入调味料拌匀而成的凉菜。制作过程中不经过烹饪，直接拌制，保留了豆腐丝的细腻口感和豆香。
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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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