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Amman Hot Pot

火锅 · ⭐ 4.1

No. 231 Wenda Road

Dishes

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  Traditional Broth Base

  Traditional broth made with beef tallow, doubanjiang, chili, Sichuan peppercorns, ginger, garlic, and scallions, stir-fried and simmered with stock. Commonly used as a base for hot pot dishes.
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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Big Knife Lamb Shoulder Blade

  A dish made from the tenderest part of lamb shoulder, sliced thinly with a large knife and cooked by stir-frying or hot pot, offering a delicate and savory flavor.
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  Big Knife Lamb Ribs

  Fresh lamb ribs are marinated in secret spices, cut into segments with a large knife, and grilled over charcoal until crispy outside and tender inside.
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  Big Knife Lamb Neck

  A dish made with lamb neck, marinated and slow-cooked in a secret spice blend, resulting in tender, flavorful meat.
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  Xinmin Blood Sausage

  Xinmin blood sausage is a traditional Northeast Chinese dish made by filling intestines with pig blood, pork, and spices, then steamed to create a smooth, flavorful delicacy.
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  Oyster Grasshopper

  A dish featuring fresh oysters and grasshoppers, typically steamed or stir-fried to preserve natural flavors.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
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  Appetizer Snack

  A variety of small dishes served as appetizers or snacks, often fried and seasoned for a flavorful bite.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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