Wanbanheng Lao Zao Hot Pot (Jin Yuan Store)
火锅 · ⭐ 3.8
No. 69 Banjing Road, Jiayue Supermarket, Jin Yuan Hotel, Basement Level 1
Dishes
Beef Upper RibOnglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Sichuan Tender BeefBashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
Premium Fresh Duck BloodPremium fresh duck blood is a dish made primarily from fresh duck blood, typically blanched in boiling water to set its shape, then gently cooked with scallions, ginger, garlic, soy sauce, and cooking wine to preserve its tender texture.
Dreamy Blue Ice JellyDream Blue Ice Jelly is a cold dessert made primarily from konjac powder, colored with blue food dye for a refreshing, smooth texture. It's prepared by mixing konjac powder with water, heating and stirring into a paste, cooling to solidify, then cutting into small pieces and adding sugar syrup, fruit bits, or coconut pearls.
Premium Nine-grid Red Soup BasePremium nine-grid red soup base made with various spices and chili, featuring beef tallow, doubanjiang, Sichuan peppercorns, dried chilies, ginger, garlic, and green onions. Crafted using traditional stir-frying and slow-cooking methods for perfect dipping.
Mushroom Soup Yum-Yum PotA dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.
Fresh Yellow GulletFresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.