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Yongfou Lou Copper Pot Hot Pot & Spring Water Shabu-Shabu • Night Snack (Nan Di Branch)

火锅 · ⭐ 4.6

South side of the intersection of Santan Road and Huai'an Ring Road

Dishes

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  上脑鲜羊肉

  上脑鲜羊肉选用羊肩部上方的嫩肉部位，经切片后以清水或清汤煮制，保留羊肉原汁原味，肉质细嫩，口感鲜美。
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  Beef with Milk Flavor

  Beef rolls with milk flavor, cooked with milk or cream and seasoned with scallions, ginger, and garlic for a tender, creamy taste. A touch of starch thickens the sauce.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-Made Cilantro Lamb Meatballs

  Hand-pounded cilantro lamb meatballs made with fresh lamb, cilantro, ginger, and scallions, hand-mixed into a paste and shaped into balls, then boiled or steamed. The key is manual pounding for a firm, elastic texture.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Rolled Lamb Leg

  Lamb leg rolls are made from lamb leg meat, sliced and rolled into cylinders, then cooked by marinating, blanching or pan-frying. Common methods include stewing, braising or roasting to retain the tender texture of the lamb.
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  自卷羊腹肉

  自卷羊腹肉是一道以羊腹肉为主要食材的菜肴，将羊腹肉切片后卷成卷状，通常加入调味料腌制，再进行煎、烤或蒸制。成品肉质嫩滑，形状规整，便于食用。
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  西冷霜降肥牛

  西冷霜降肥牛选用西冷牛排部位的优质牛肉，经过低温慢煮或快速煎制，保留肉质嫩滑与汁水。牛肉纹理清晰，脂肪分布均匀，呈现霜降状花纹，口感丰富。
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  Wild Morel Mushroom

  A prized wild mushroom, often stir-fried or simmered in soup to preserve its natural flavor. Known for its delicate texture and rich aroma.
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  鲜水爆肚

  鲜水爆肚是一道以新鲜牛肚或羊肚为主要食材的菜肴，将处理干净的肚片放入沸水中快速焯烫至熟，保持其脆嫩口感。通常搭配蒜泥、香菜、辣椒油、酱油、醋等调料制成蘸汁，食用时蘸取调味料。

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