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Jingyue Yard Old Hotpot

火锅 · ⭐ 4.0

No. 21 Middle Taishan Avenue

Dishes

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  Old Pork Slices from Rural China

  Rural土猪老肉片 uses fresh native pork, slicing leg or belly meat, blanching to remove odor, then stir-frying with葱姜蒜, adding soy sauce, cooking wine, and a touch of sugar until tender and flavorful.
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  Rural Pig Blood

  Rural pig blood is a traditional dish made primarily from fresh pig blood, which is cleaned, solidified, and cooked. It is usually seasoned with seasonings and spices, offering a smooth texture and unique flavor.
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  Sliced Beef with Green and Red Peppers

  Double Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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  Tea Boiled by a Hearth

  Fire-pot tea is a traditional Chinese beverage made with high-quality tea leaves and various dried fruits, nuts, and snacks. The preparation is simple: place the tea leaves in a charcoal brazier and slowly boil them, adding ingredients during the process to enhance flavor. As the aroma fills the air, gather around the pot with family and friends for a uniquely warm and social experience.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh 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.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Handmade Sliding Meatballs

  A Chinese dish made with hand-pounded pork meatballs, simmered in broth or sauce for a tender and flavorful experience.
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  Handmade Tofu Pudding

  Handmade tofu pudding made from yellow beans, processed by soaking, grinding, filtering, boiling, and adding coagulants like gypsum or brine. It has a white gel-like texture, smooth and delicate, with a refreshing taste.
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  Beef Meatballs

  Beef meatballs are primarily made by mincing beef, mixing it with seasonings, and then shaping it by hand or machine into round meatballs. They are cooked by boiling, steaming, or frying and can be served with a broth or as a main dish.
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  Spicy Oil Base

  The spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
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  Wasabi Tripe

  Mustard beef tripe is a cold dish made primarily with ox tripe. After cleaning and blanching, it's mixed with mustard, soy sauce, vinegar, garlic, and sesame oil.
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  Gongcai Pork Meatballs

  A Chinese dish made of minced pork mixed with Gongcai (a type of dried vegetable) and shaped into balls, then steamed or boiled for a tender and fragrant texture.
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  High Mountain Bamboo Shoots

  A dish made from fresh highland bamboo shoots, stir-fried with ham or chicken, offering a crisp and savory taste.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Black Tiger Taro Shrimp Paste

  Black Tiger Taro Shrimp Paste is a dish made with fresh shrimp meat, taro, and seasonings. The shrimp meat is chopped and mixed with taro, then seasoned and cooked by steaming or boiling. It has a tender texture with the sweetness of taro and the freshness of shrimp.

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