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Erdun Traditional Hot Pot (Longhu Branch)

火锅 · ⭐ 4.7

No. 5, Zhihui 4th Street; Units 156–166 and 239–249, Floors 1–2, Building C3, Longhu Yunli

Dishes

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  Lamb Snowflake Meat

  Premium lamb snowflake meat, tender and flavorful, prepared using slow-cooking and charcoal grilling techniques.
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  Original Lamb Neck

  A specialty dish made from lamb neck meat, marinated and slowly stewed to achieve tender texture and rich flavor.
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  Big Knife Whole Lamb

  Fresh lamb is marinated with secret spices and slowly stewed until tender, delivering rich flavor and satisfying texture.
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  Large Jar Suancai

  A traditional fermented cabbage dish made by preserving napa cabbage in large jars, known for its tangy flavor and crisp texture, commonly used in Northeastern Chinese cooking.
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  Collagen Lamb Tail

  A dish made from lamb tail, rich in collagen, slow-cooked or braised to a tender and savory finish.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Erdun Large Skewer

  A specialty barbecue dish made with beef and mutton, seasoned and grilled on skewers, known for its savory flavor and tender texture.
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  Erdun Roasted Baozi

  Erdun Roasted Baozi is a Xinjiang specialty snack made with lamb and onion, wrapped in dough and baked until golden and crispy, offering a savory and aromatic flavor.
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  鲜切羊元宝

  鲜切羊元宝以新鲜羊肉为主料，切成薄片后卷成元宝形状，经过腌制后蒸熟或煎制而成。成品外形如元宝，肉质嫩滑，口感丰富。
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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