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Yulin Old Hot Pot (Hangzhou Road Store)

火锅 · ⭐ 3.8

No. 7 Hangzhou Road, Xinglong Road Subdistrict, Building 4

Dishes

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  Inner Mongolia 90-Day Lamb

  Fresh lamb from Inner Mongolia aged for 90 days, tender and flavorful, prepared by steaming or grilling to preserve its natural taste.
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  Crystal Shrimp Balls

  A Cantonese dish made of fresh shrimp paste shaped into translucent balls, steamed to a delicate, bouncy texture.
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  Sea Urchin Peach

  Sea urchin xian tao is a dish featuring fresh sea urchin as the main ingredient. The sea urchin is mixed with egg white and starch, shaped into small balls, and steamed. It resembles a仙桃 (immortal peach) in appearance, with a delicate, smooth texture and rich sea urchin flavor.
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  Shrimp Paste Hot Pot

  A dish made by quickly cooking shrimp paste in a hot pot, known for its fresh and tender texture.
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  Homemade Dipping Sauce

  A flavorful dipping sauce made by blending soy sauce, vinegar, garlic, chili oil, cilantro, and sesame paste—perfect for enhancing grilled meats, hot pot, or cold dishes.
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  Beef No. 1

  Beef No. 1 is a dish featuring premium beef slices as its main ingredient. The preparation involves stir-frying the beef slices with a specially crafted sauce, then quickly cooking them together with fresh vegetables and spices to preserve the beef's tender texture.
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  Homemade Chili Oil

  A fragrant, spicy oil made by infusing chili peppers and spices in hot oil, commonly used as a condiment in Chinese cooking.
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  Crab Stick

  Crab sticks are imitation crab meat products made primarily from fish paste, featuring a bright color and tender texture. They are commonly stir-fried, simmered in soup, or grilled with other seafood or vegetables.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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