Tang Cheng Shan Pin · Herbal Medicine · Steamed Dishes · Hot Pot (Shan Da Branch)
火锅 · ⭐ 3.5
Staff Canteen, Shanxi Coal Geology Hydrogeological Survey & Research Institute, No. 95, Wucheng Road
Dishes
Chinese Giant SalamanderA dish featuring Chinese giant salamander (Andrias davidianus) as the main ingredient, typically prepared by cleaning and removing internal organs from live or frozen specimens, then boiling or stewing in water with ginger slices and scallions to remove fishy odor and enhance aroma; some recipes include wood ear mushrooms and carrots as accompaniments.
Steamed Beef Tripe Cantonese StyleA Cantonese classic featuring beef tripe steamed with ginger and scallions, resulting in a tender, savory dish that highlights the region's emphasis on delicate flavors.
Handmade Tofu Skin and Tofu PlatterA dish featuring handmade tofu skin and soft tofu, lightly fried and simmered together for a rich, savory flavor.
Mixed Three-Thread SaladDan San Si is a cold dish primarily made with shredded carrots, cucumber, and wood ear mushrooms. To prepare it, the three ingredients are sliced into细丝, then mixed with minced garlic, cilantro, and other seasonings. Soy sauce, vinegar, and chili oil are drizzled over the mixture and tossed well to combine.
Hippophae Multivitamin BaseHippophae multivitamin base is made primarily from dried hippophae berries, ground into powder and blended with a small amount of plant oil and natural spices. It has a tangy sweet taste, rich in vitamin C, E, and various minerals, suitable as a base for soups, sauces, or seasonings.
Stir-fried Guangdong Bok Choy with OilOil-poured Guangdong mustard greens is a dish featuring fresh Guangdong mustard greens. After washing and blanching, the greens are drained and then drizzled with hot oil to retain their vibrant green color and crisp texture.
Lotus Root and Pork DumplingsLotus root and pork dumplings are made with fresh lotus root and minced pork, wrapped in thin dough and boiled until tender, offering a crisp and savory taste.
Scallion-braised Walnut MushroomA Chinese dish featuring walnut mushrooms stir-fried with scallions, offering a savory and aromatic flavor.
葱烧玛卡菌葱烧玛卡菌是一道以玛卡菌和葱为主要食材的菜肴。玛卡菌洗净后焯水，与切段的葱一同放入锅中，加入适量调味料翻炒至入味。制作过程中注重保持菌类的鲜嫩口感和葱的清香。
Tomato, Chili, and Egg Stir-FryA simple and flavorful dish made by stir-frying tomatoes, chili peppers, and eggs together. The eggs are tender, the tomatoes soft, and the chili adds a mild heat.
Hot Pot LambPot-bellied lamb is a dish made by stewing lamb slices with vegetables and seasonings in a small hot pot (pot-bellied stove). The lamb slices are stir-fried with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings, then slowly simmered with chicken stock or water until the meat becomes tender and the broth rich. It is typically served with side ingredients such as cabbage, potatoes, and tofu. The pot is kept heated during serving, allowing diners to cook and eat gradually.- Fish and Shrimp FillingA delicate filling made from fresh shrimp, fish paste, egg white, and seasonings, commonly used in dumplings or steamed dim sum. Delicate and flavorful.
Fresh Chanterelle Mushroom Stir-fried Beef StripsFresh chanterelle mushrooms stir-fried quickly with beef strips, using high heat for a quick cooking method that preserves the natural flavors.