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Hulunbuir Shuan Yuan Yang Huo Pot

Hot pot · ⭐ 4.8

No. 8, Zhushikou East Street (Hulunbuir Hotpot)

Dishes

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  Hulun Beef Roll with Special Sauce

  Hulun beef roll is made with beef steak, vegetables, and seasonings. The marinated steak is rolled with sliced vegetables and then pan-fried or grilled to lock in juices.
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  Hulun Beef Tripe

  Hulun beef brisket fat is a dish made primarily from fatty parts of beef brisket. The fat is cut into pieces, blanched, then slowly stewed or braised until tender. Common seasonings include scallions, ginger, and garlic to enhance flavor.
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  Hulun Beef Rolls

  Hulun beef rolls are made with fresh beef slices, seasoned and rolled with onions and green peppers, then quickly stir-fried or grilled. The dish features a bright red color, tender beef, and crisp vegetables.
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Australian Wagyu Beef Rice Roll

  Australian beef brisket stew is a slow-cooked dish made with imported Australian beef brisket, rice, onions, and carrots. After blanching, the beef is simmered with rice to create tender meat and flavorful, sticky rice, enhanced by minimal seasonings.
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  Australian Wagyu Beef Tenderloin

  Australian ribeye steak is made from imported Australian beef, marinated and then grilled or charcoal-broiled. Tender meat with basic seasonings like salt, black pepper, and olive oil highlight the natural flavor.
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  Freshly Sliced Lamb Neck

  Freshly sliced lamb neck from the shoulder area, hand-cut and directly cooked to preserve original flavor, tender texture with clear marbling.
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  Freshly Sliced Lamb Leg

  Fresh lamb leg is a dish made from fresh lamb hind leg meat, cleaned and deboned, then sliced thin or thick for direct consumption or cooking. Preparation typically involves marinating, grilling, or stewing to preserve the natural flavor of the lamb.
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  Grouper with Sauce

  Grouper zaozhi is a dish featuring grouper fish, sliced and marinated with ginger threads and green onions before steaming. The result is tender fish with simple seasoning.
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  Offal Soup

  Offal soup is a dish made primarily from sheep offal such as sheep stomach, liver, lungs, and intestines, carefully simmered to create a rich broth. The preparation involves placing the offal together with appropriate seasonings and water into a pot, then slowly stewing over low heat until the broth turns milky white and the offal is tender and flavorful.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Xiqi Lamb Ribs Braised

  Xiqi lamb shank is made from lamb hind leg meat, marinated and sliced, then grilled or pan-fried traditionally. Tender with original mutton flavor.
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  Xiqi Lamb Leg Roll

  A specialty dish made from fresh lamb leg meat, sliced and rolled, then marinated with spices and grilled to perfection—tender and aromatic.

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