Close

Yangfou Dadao Shuan Yang Rou (Qinghe Bao Sheng Li Di)

火锅 · ⭐ 4.7

No. 8 Heiquan Road, Baosheng Plaza, Building 1, Level 1, Unit 101

Dishes

• 

  Beef and Lamb Combo Plate

  Beef and mutton double dish featuring sliced beef and lamb cooked with vegetables using stir-frying or stewing methods, commonly served in hot pot or barbecue settings.
• 

  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
• 

  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.
• 

  Suni Te Nutrient-Rich High-Calcium Meat

  Suni Te Zhi Bu Gao Gai Rou is made with Sunite mutton as the main ingredient, combined with nourishing ingredients like goji berries and red dates, then stewed or braised. The meat is tender, the broth rich, and it's high in protein and calcium.
• 

  Premium Suited Lamb

  Sunite premium lamb uses high-quality mutton from Sunite Banner, Inner Mongolia, with tender meat and even fat distribution. Slice thin or in chunks, blanch or marinate, then cook by boiling, grilling, or stewing to preserve its original flavor.
• 

  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
• 

  Long Plate Beef

  Angus beef steak is a dish featuring thin slices of beef, typically arranged on a long plate with vegetables like lettuce, onion, and green pepper. It's marinated with soy sauce, cooking wine, and garlic, then cooked by pan-frying, stir-frying, or boiling.
• 

  Long-stem Beef and Lamb Plate

  A dish made primarily from beef and mutton, using the shoulder blade area, marinated and cooked by stir-frying, stewing, or grilling. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine.
• 

  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.
• 

  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.
• 

  Fresh Lamb Sliced

  Fresh lamb sliced is a dish made with fresh lamb meat, processed into thin slices. It mainly uses fresh lamb leg or shoulder meat, sliced thinly and eaten directly or used for hot pot.

Reviews