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Yangguang Hui Fresh Hot Pot (Daping Store)

火锅 · ⭐ 4.3

Units 2-59, Building 10, Times Hub, Longhu Times Plaza D Hall, opposite Gate 9 of D Hall

Dishes

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  Custom Fresh Shrimp Slurry

  Fresh shrimp is finely minced and mixed with egg white and starch to create a smooth, tender texture. Served as a soup or stir-fry, it's light and flavorful.
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  8-Second Potato Slices

  Eight-second potato slices are a cold dish made from potatoes. Thinly sliced potatoes are blanched in boiling water for about 8 seconds, then quickly rinsed with cold water to maintain crispness. Season with salt, vinegar, chili oil, garlic, and green onions.
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  Yang Guanghui Patent Beef

  Yang Guanghui Patent Beef uses premium beef, marinated in a secret sauce and slow-cooked, then topped with chili oil and spices for a rich, tender flavor.
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  Premium Beef Tripe

  Premium beef tripe, slow-cooked in a secret broth, served with spicy Sichuan-style sauce for a bold, satisfying bite.
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  Live Enoki Mushroom

  A dish made with fresh enoki mushrooms, blanched and tossed in garlic, sesame oil, and soy sauce for a crisp, savory flavor.
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  Blanch 3 Seconds

  A Chinese cold dish made by briefly blanching fresh vegetables or meat in boiling water for just 3 seconds, then served with sauce for a crisp and flavorful bite.
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  Blanched Sea Lettuce

  A refreshing cold dish made by briefly blanching fresh sea lettuce for three seconds, then dressing with garlic, vinegar, soy sauce, and a touch of chili oil for a crisp, savory flavor.
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  Special Beef

  Our specialty beef uses premium beef shank, carefully marinated and then slow-cooked with a blend of spices and a secret sauce until the meat becomes tender and fully infused with flavor. The dish presents an enticing reddish-brown color, with clear beef grain, melting in your mouth, and a rich, lingering broth.
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  Fresh Cut Beef

  Freshly sliced beef uses fresh tenderloin or shank cuts, thinly sliced and cooked directly—typically stir-fried,涮煮, or grilled—to preserve its natural flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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