Xiao Fu Qi Mu Tan Quan Yang Hot Pot (Huayang Zijun Store)
火锅 · ⭐ 4.2
Room 103, Building 16, Huayang Zijun Garden, Langshan Road, Jiangbei New Area
Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Charcoal Red Soup Lamb Hot PotA hearty lamb hot pot simmered in a spicy red broth over charcoal, featuring tender meat and aromatic spices.
Charcoal Lamb Hot PotA hearty lamb hot pot cooked over charcoal, featuring tender lamb and vegetables in a rich broth.
Raw Lamb Hot PotRaw lamb slices are quickly cooked in hot broth and served with sesame sauce, offering a fresh and tender taste.
White Soup Lamb Hot PotA traditional Chinese hot pot featuring tender lamb simmered in a clear broth made from lamb bones, served with vegetables and noodles.
Salted Water LobsterA Chinese dish made by boiling fresh lobsters in salted water with spices, resulting in tender, savory meat.
Lamb BallsLamb Balls are a traditional Chinese dish made by shaping marinated lamb into balls and frying or pan-searing until golden and tender.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Golden Soup Garlic LobsterFresh lobster is cooked in a rich golden broth with abundant garlic, creating a fragrant and savory dish with tender meat and aromatic flavor.
Spicy Little SnailsA spicy Sichuan-style dish made with snails stir-fried in chili, garlic, and ginger, offering a bold, numbingly hot flavor.