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Hao Ye Lamb Chunks Hot Pot (Dongbu Wanda Store)

火锅 · ⭐ 4.5

Room Secondary Main 2 (Northwest Side), Floor 4, Dongba Wanda Plaza, Dongba Middle Road

Dishes

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  Three Sheep Prosperity Pot

  San Yang Kai Tai Pot is a stewed dish made primarily with mutton, yam, and tofu, seasoned with minimal scallions, ginger, and garlic, slowly cooked in a pot.
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  Five-Thousand-Yuan Burnt Flatbread

  Five-thousand-yuan baked flatbread is a traditional dough food made primarily from flour, fermented with yeast, rolled into dough sheets, and filled with ingredients such as pork and scallions before being baked in an oven or on a flat pan. The outer crust is crispy while the inside is soft, with a savory and fragrant filling.
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  Traditional Beijing-style Lamb Spine Hot Pot

  Traditional Beijing-style lamb spine hot pot is made with lamb spines and a variety of spices and seasonings. The meat is tender, and the broth is rich with a unique Beijing flavor.
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  Traditional White Soup Lamb Spine Hot Pot

  Traditional white broth lamb spine pot is made primarily with lamb spines, combined with辅料 such as ginger slices, green onion segments, and cooking wine, then slowly stewed for a long time. Lamb spines refer to the spinal bones of sheep, which are rich in meat, yielding a creamy white soup with a rich and mellow flavor.
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  Inner Mongolia Lamb and Scorpion Hot Pot

  The Inner Mongolia grassland lamb scorpion pot is primarily made with fresh grassland lamb and live scorpions, combined with auxiliary ingredients such as potatoes, vermicelli, and tofu skin, and cooked by stewing. The lamb is selected from free-range lambs raised on the Inner Mongolia grasslands, offering tender meat. The scorpions must be processed to remove their venom glands before being added to the pot and slowly simmered with spices to create a rich and flavorful broth.
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  Sichuan Noodles

  Chuan Fen Er is a dish primarily made with rice noodles, usually served with vegetables, meat, or tofu, prepared by stir-frying or boiling. After soaking, the rice noodles are stir-fried together with ingredients and seasonings until well combined, resulting in a soft, chewy texture with elasticity.
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  Hand-pulled Noodles

  Hand-pulled noodles are a traditional dish made from flour and water, crafted by hand through kneading and stretching. The noodles are thick and elastic, with simple seasonings and vegetables, bringing out the original aroma and texture of the wheat.
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  Hibiscus Plum Juice

  Hibiscus sour plum tea is primarily made with hibiscus flowers, dried plums, and hawthorn, along with辅料 such as licorice root and tangerine peel. After soaking, boiling, filtering, and cooling, it retains its natural flavor without added artificial colors or preservatives.
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  Hao Ye's Scallion Pancake

  Haoye scallion pancake is a flatbread made primarily from flour, seasoned with chopped scallions and适量 salt, then pan-fried after being rolled, folded, or rolled up. The outer layer is crispy while the inside remains soft, with a rich onion aroma.
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  Stir-fried Lotus Root Slivers

  Stir-fried lotus root threads is a cold dish primarily made with lotus root. The lotus root is sliced into fine threads, blanched, drained, then mixed with minced garlic, chili oil, sesame oil, salt, sugar, and soy sauce. Finally, it is garnished with chopped green onions or cilantro.
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  Skewered Lamb Meat

  Skewered lamb is a dish made primarily from lamb, cut into small pieces and threaded onto skewers. After marinating, it's grilled or pan-fried with seasonings like soy sauce, cooking wine, ginger, and garlic for tender, flavorful meat.
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  Beijing White Soup Lamb Spine Hot Pot

  Old Beijing White Soup Lamb Spine Hot Pot features lamb spine bones as the main ingredient, seasoned with ginger slices, green onion segments, star anise, cinnamon, and other spices, then slowly simmered in clear water. 'Lamb spine' refers to the spinal column of sheep, offering rich meat and a creamy white broth with a rich, hearty flavor.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
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  Yin-Yang Hot Pot with Lamb Ribs

  Yang-Yang Hot Pot with Lamb Spine is a hot pot dish primarily featuring lamb spine as the main ingredient. After stewing the lamb spine with various seasonings, it is divided into two distinct flavors: one side is a spicy red broth, and the other is a clear soup or mushroom broth. The lamb spine is slowly simmered for a long time until the meat becomes tender and the broth rich and flavorful. It is typically enjoyed by dipping vegetables, tofu products, and other ingredients directly into the pot.

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