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313 Yang Zhuang Tieguo Hu Kua Yang Rou · Tongguo Shuan Rou

Hot pot · ⭐ 4.8

No. 90, Houjiayu Village

Dishes

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  Crispy Lotus Root from Shandong

  Shandong crispy lotus root is a dish primarily made with fresh lotus root. The lotus root is peeled, sliced, blanched, and then mixed with minced garlic, chili, and other seasonings. During preparation, vinegar, salt, and sesame oil are typically added to maintain the crisp texture of the lotus slices.
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  Bone-in Lamb Leg

  Bone-in lamb leg meat is selected from fresh lamb leg cuts, keeping the bone intact. After marinating, it is roasted or stewed to achieve tender meat with a rich lamb aroma.
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  Handmade Fried Blood Sausage

  Handmade fried blood sausage is a traditional Chinese snack made by frying pork stuffing filled into pig intestines. The main ingredients include fresh pig intestines, pork (with a mix of fat and lean), starch, and seasonings. The prepared meat filling is stuffed into clean pig intestines, tied into segments, then deep-fried until the surface turns golden brown and crispy. The finished product has a fragrant, crunchy exterior and a tender, juicy interior.
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  Stir-Fried Instant Noodles

  Stir-fried instant noodles is a simple and delicious home-style dish. The main ingredient is instant noodles, supplemented with vegetables, eggs, and other ingredients. Stir-fried at high heat, the instant noodles blend thoroughly with the配料, creating a unique texture.
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  Fried Steamed Bread with Stinky Tofu

  Fried corn cakes with stinky tofu is a unique snack. The corn cakes turn golden and crispy after frying, with a fragrant crust and a soft interior. Paired with fermented stinky tofu, the tofu is crispy on the outside and tender on the inside, with a strong aroma. Together, they create a rich and layered taste experience.
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  Stewed Lamb Ribs

  Stewed lamb ribs is a dish primarily made with lamb ribs. The lamb ribs are placed in a pot with seasonings, then slowly simmered with water or broth until the meat becomes tender. During preparation, aromatics such as scallions, ginger, and star anise are typically added to enhance the flavor.
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  Water Snail

  Snail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
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  Aluminum-wrapped brain roast

  Paper-wrapped brain roast is a dish made primarily with pig or beef brain, marinated with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste), then wrapped in aluminum foil and roasted in an oven or over charcoal. The preparation emphasizes locking in the natural juices of the ingredients, resulting in a delicate and tender texture.
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  Spicy Pork Ribs

  Spicy pork ribs is a dish primarily made with pork ribs, which are marinated and fried, then stir-fried with a special spicy and numbing seasoning to achieve a bright red color and aromatic spicy flavor.
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  Spicy Beef Tendon

  Spicy beef tendon is a dish primarily made with beef tendons. After blanching, the beef tendons are stir-fried or stewed with spices such as chili peppers and Sichuan peppercorns to absorb the flavors. The finished dish has a bright red color and a chewy texture, offering a rich and complex taste.

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