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Yang Le Guo · Hot Pot · Barbecue (Lanqi Street Branch)

Hot pot · ⭐ 4.7

No. 6, Guanghua East Street

Dishes

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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Handcrafted Freshly Sliced Lamb

  Hand-cut fresh lamb uses fresh leg or shoulder meat, sliced by hand and quickly cooked. Typically prepared by stir-frying, hot pot, or grilling to preserve tenderness and original flavor.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Crispy Pork Knuckles

  Roasted pork cartilage is a dish primarily made with pork cartilage. To prepare it, the cartilage is first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and crispy. This process preserves the original nutrients and flavor of the cartilage.
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  Grilled Steamed Bun

  Grilled buns are a simple and delicious snack, primarily made from steamed buns. The preparation involves slicing the buns, brushing them with适量 of oil, and baking them on a grill until golden and crispy.
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  Grilled Lamb Ribs

  Grilled lamb ribs made with premium cuts, marinated in spices and cooked over charcoal for a rich, tender flavor.
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  Pasture Lamb Skewers

  Grilled lamb skewers made from fresh pasture-raised lamb, marinated with spices and cooked over charcoal for a smoky flavor.
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  Ecological Black Tripe

  Premium beef tripe slow-cooked in a secret spice broth, offering a crisp and flavorful dish with a bold spicy kick.
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  Mutton Fried Rice Masterpiece

  Mutton Fried Rice Masterpiece is a Chinese fried rice dish made with mutton and rice, stir-fried with scallions and ginger. It has a fresh and fragrant taste, with tender meat, and is a classic Chinese fast food.
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  Spicy Lamb Spine Hot Pot

  A hearty dish made by slow-cooking lamb spines with red chili, Sichuan pepper, and other spices to create a rich, spicy broth.
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  Beijing Hot Pot

  Old Beijing hot pot uses beef tallow or clear broth as base, with ingredients like beef, lamb, tripe, beef intestine, tofu, cabbage, and vermicelli. Cooked in a copper or clay pot and dipped in sesame sauce.
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  Sesame Paste

  Sesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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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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