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Shun Huo Lao Steam Stone Pot Fish Yunnan Cuisine (Anning Store)

Hot pot · ⭐ 4.6

No. 93, Andingmen Inner Street

Dishes

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  Health-Preserving Mushroom Hot Pot Base

  A health-preserving mushroom hot pot base made with fresh mushrooms like shiitake, enoki, king oyster, and bamboo fungus, combined with Chinese medicinal ingredients such as goji berries, red dates, and astragalus root, slowly simmered to release nutrients.
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  Original Flavor Soup Base

  Authentic broth made from natural ingredients like pork bones, chicken frames, and beef bones, simmered with ginger, scallions, star anise, and bay leaves—no artificial seasonings added.
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  Creamy Fish Soup

  Creamy fish soup made with fresh carp or sea bass, pan-fried and simmered in hot water to achieve a milky white color. Ginger slices and green onions are added to remove fishy odor and enhance aroma; some recipes include milk or egg white for thickness and whiteness.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Fresh Lamb

  Fresh lamb is selected from leg or shoulder meat, blanched to remove blood and膻味, then stir-fried with葱姜蒜, seasoned with soy sauce, cooking wine, and spices, and stewed until tender while keeping the meat juicy.
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  Jiangtu (sold by weight)

  The Jiangtu is a freshwater fish with a long body and tender meat. It's usually steamed or braised to preserve its natural flavor, often with ginger slices and scallions to enhance aroma and reduce fishy taste.
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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Rice Noodles

  Rice noodles are a thin, elongated staple food made from rice through processes such as soaking, grinding into slurry, steaming, cooling, and cutting into strips. They are typically blanched with hot water and served with a broth or mixed with sauces and accompaniments. Common ingredients include meat, vegetables, soy products, and seasoning pastes.
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  Mutton Skewers (5+)

  Lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo sticks, and grilling after marinating. Main ingredients include lamb and seasonings, typically flavored with cumin and chili powder.
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  Homemade Stone Pot Fish Noodles

  Homemade stone pot fish rice noodles with fresh fish slices and rice noodles, paired with vegetables like cabbage and bean sprouts, cooked in a stone pot. The fish quickly cooks in the hot stone pot, while the rice noodles absorb the broth and become soft and chewy, blending all ingredients together.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

Reviews

• romantic_vulture
  The fish soup was seriously so fresh — like, that milky white broth was rich and just melted in your mouth, no fishy taste at all. The river catfish was super tender, silky smooth, barely any bones, really easy to eat. The broth itself is all about the natural flavor, super aromatic, and it gets even better with the dipping sauce they recommend. The place was clean, tables and chairs all neatly arranged, and there were some green plants around that made it feel really chill. Ended the meal with an order of the spicy Sichuan eggplant — tangy, a little numbing, super appetizing, and honestly it paired perfectly with the fish soup.