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Hongyuan Niaofu Copper Pot Hotpot & Skewers (Chaoxian Park Branch)

自助餐 · ⭐ 4.4

No. 289, East Section of Xueyuan Road, Xindu District

Dishes

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  Original Cut Beef Shoulder

  Original cut beef shoulder is made from fresh beef shoulder, which is pan-fried after simple processing. The meat is tender with a rich meaty aroma.
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  Original Cut Wagyu Beef

  Prime cut wagyu beef, sourced from premium cuts, gently slow-cooked or briefly blanched to preserve tenderness and natural marbling—ideal for hot pot, grilling, or stir-frying with vegetables or sauces.
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  Premium Grassland Beef

  Premium grassland beef slices marinated in secret sauce and quickly cooked, offering tender and juicy texture.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Freshly Sliced Lamb Leg Meat

  Fresh lamb leg meat, hand-cut into thin slices or small pieces, retains the original flavor. Usually simply seasoned and grilled, stewed, or stir-fried to highlight its tenderness.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Lamb Shoulder

  Lamb shoulder refers to the muscle part of a lamb's shoulder, with tender meat and适量 fat. Commonly cooked by stewing, roasting, braising or stir-frying, it pairs well with onions, carrots, and potatoes, or can be marinated with spices and grilled.
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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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  Grassland Lamb Slices

  Fresh lamb leg or shoulder meat is thinly sliced into uniform pieces, offering a delicate texture. Serve raw or quickly blanch and涮煮 to preserve its natural flavor.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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