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Yōgumo · Qian Niú Huǒguō (Yízhuāng Diàn)

Hot pot · ⭐ 4.4

No. 25 Building, Zone C, Yizhuang Lincoln Park, Tianhua East Road, Room 102

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Flame God Four Delights Noodles

  Yan Shen Si Xi Noodles is a Chinese noodle dish made with minced pork, eggs, greens, and wood ear mushrooms, stir-fried with soy sauce, salt, and sugar. Tossed with cooked noodles, it offers rich flavor and balanced nutrition.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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  Beef Pie

  Beef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
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  Classic Beef Bone Soup Pot

  Classic beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Root vegetables like carrots, white radish, and potatoes are added, along with tofu or bean curd in some versions. Beef bones are blanched first to remove odor, then stewed with spices for hours before adding vegetables and side ingredients.
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  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
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  Fresh Wagyu Tenderloin

  Fresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
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  Tender Fresh Meat

  Fresh tender meat is a dish primarily made with pork, usually using pork tenderloin or梅花肉 (marbled pork). Sliced and marinated with starch, egg white, and seasonings, it's quickly stir-fried or blanched to retain its tender texture.

Reviews

• Vesper_25
  Honestly, the beef here was super fresh — they cut it right in front of you and you throw it straight into the pot. The texture was so tender and bouncy, especially the fatty cuts that just melt in your mouth after like 8 seconds in the broth. And the hand-pounded beef balls?? Definitely worth trying. Super springy, nice bite to them, and when you bite in the juices just burst out. Flavor was really pure, nothing weird. The satay sauce was dialed in perfectly too — sweet with a little kick, goes amazing with the beef. The place itself is pretty spacious, seating is laid out well, and the sauce/condiment station was clean and tidy. Overall, between the ingredients and the flavors, I was really happy with the meal. Would come back for sure.