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Little Lamb Hot Pot (Songshan South Road Branch)

火锅 · ⭐ 3.6

1st Floor, Fuhua Building, southeast corner of the intersection of Ruhe Road and Songshan Road

Dishes

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  Stewed Frozen Tofu

  A dish made by quickly boiling frozen tofu in hot water or broth. The tofu absorbs flavors well and has a soft, elastic texture, often served with simple seasonings like scallions and ginger.
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  Shuan Huakai Niu Jin Wan

  Shuan Huakai Niu Jin Wan is a Chinese dish made primarily with beef tendon. The tendon is chopped and mixed with minced meat to form meatballs, which are then blanched in boiling water. It has a chewy texture and a firm bite.
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  Shuan Jingpin Yangrou

  Shuan Jingpin Yangrou is a dish made with high-quality lamb, cooked by boiling. The lamb is carefully selected for its tender texture and served with a special dipping sauce for rich flavor.
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  Shun Premium Beef

  Shun Premium Beef is a dish made with high-quality beef slices, cooked in water or broth and eaten with dipping sauce. The main ingredient is beef slices, and the cooking method is boiling.
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  Blanched Shepherd's Purse

  A dish featuring fresh shepherd's purse quickly blanched in boiling water and served with dipping sauce, preserving its tender texture and nutrients.
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  Sliced Water Chestnut in Boiling Broth

  Sliced water chestnut is a dish made by quickly boiling the water chestnut in broth. The main ingredient is water chestnut, and the method involves slicing it and briefly cooking it in boiling broth, resulting in a crisp texture.
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  Sliced Fresh Shrimp Paste

  Sliced fresh shrimp paste is a dish made with fresh shrimp meat, mixed into a smooth paste and cooked in hot pot. It is usually served with dipping sauce.
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  Sesame Paste

  Sesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
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  Sour Spicy Cabbage Strips

  Sour and spicy cabbage strips is a cold dish made primarily from napa cabbage. Slice the cabbage finely, salt it briefly, squeeze out excess water, then mix with garlic, chili, vinegar, and a little sugar. No cooking required—just toss and serve.

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