Close

Yang Ya Yong Ya He Xian (Beijing Ginza Tai Center Store)

Hot pot · ⭐ 4.7

3rd Floor, Park Hyatt Beijing (East Glass Building)

Dishes

• 

  Progressive Wild Greens Hot Pot

  Wild vegetable hot pot made with various wild greens, tofu, meat, or seafood, simmered in a special iron pot. Includes dandelion, purslane, shepherd's purse, seasoned with scallions, ginger, and garlic. Rich broth, flavorful and diverse.
• 

  Cold-mixed bamboo shoots

  Cold-mixed bamboo shoots is a cold dish made with fresh bamboo shoots. Peel and slice the shoots, then blanch or mix directly with seasonings like soy sauce, vinegar, garlic, and sesame oil.
• 

  Original Tomato Soup

  Original tomato soup made with fresh tomatoes, peeled and chopped, then boiled in water with a pinch of salt. No additional ingredients are added to preserve the natural flavor of the tomatoes.
• 

  Ancient Method Husband and Wife Beef Tripe Slices

  A classic Sichuan dish made with beef offal like heart, tongue, and tripe, marinated in a spicy chili oil sauce with garlic and Sichuan peppercorns.
• 

  Yibin Ran Noodles

  Yibin Ranmian, with noodles as the main ingredient, is seasoned with a special sauce and oil. After boiling, the noodles are mixed thoroughly with a stir-fried seasoning made from chili, Sichuan pepper, scallions, ginger, garlic, and other ingredients, ensuring the noodles are evenly coated with spicy and fragrant oil, resulting in an appealing color and aroma.
• 

  Signature Spicy Twin Pot

  Signature spicy tomato and numbing hot pot features a tangy tomato broth on one side and a fiery chili-pepper broth on the other. Add beef slices, tripe, vegetables, and tofu for a flavorful meal.
• 

  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
• 

  Special Salted Vegetable Ancient Method Twice-Cooked Pork

  Special salted vegetable ancient method twice-cooked pork is a Sichuan dish made with pork belly, special salted vegetables, and seasonings using traditional methods. The pork is first fried, then stir-fried with salted vegetables and other ingredients, resulting in a delicious and rich flavor.
• 

  Qingcheng Mountain Old Cured Meat Platter

  A platter of Qingcheng Mountain traditional cured meats, including cured pork, sausage, and duck, naturally seasoned and air-dried or smoked to preserve original flavors.
• 

  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
• 

  Mapo Tofu with White Beard Sauce and M9 Wagyu Beef

  Mapo tofu paired with M9 Australian Wagyu beef, simmered together with soft tofu and tender beef chunks, enhanced with white pepper for aroma, delivering a rich blend of spicy, numbing, savory, and fragrant flavors.
• 

  Golden Snapper Fish

  Golden snakehead fish is marinated, coated in egg and starch, then deep-fried until golden and crispy. Served with a sauce sautéed in scallions, ginger, and garlic, creating a tender interior and crunchy exterior.

Reviews