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Old Huhutong Shuan Rou Guan

火锅 · ⭐ 4.8

No. 86 Yanshou Street

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Large Kidney

  Large腰子 is a dish made primarily from pig kidneys, which are cleaned, sliced, and marinated before being grilled to achieve a crispy exterior and tender interior. It is typically seasoned with a specially prepared sauce and spices.
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  Sun Roll

  Sun roll is a rolled food made primarily from eggs, carrots, ham, and green onions. Eggs are beaten and fried into an omelet, then spread with chopped carrots, ham, and green onions, rolled up, and sliced into segments. It is commonly served for breakfast or as a light meal.
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  Mixed Grain Noodles

  Mixed grain noodles made from various whole grains like buckwheat, oats, and corn, offering a nutritious and chewy texture. Typically served with sauce or in broth.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Grilled Squid

  Grilled squid is a dish made primarily from squid. To prepare it, clean the squid thoroughly, then marinate it with appropriate seasonings before grilling on a rack. Grill until the squid's surface turns golden and the flesh becomes tender.
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  Steamed Lamb with Cake

  Braised lamb with glutinous rice or rice flour, cooked into a soft, fragrant cake-like dish. Lamb is stewed with seasonings, then mixed with steamed rice to create a rich, tender texture.
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  Lamb

  Lamb is made from tender lamb meat, carefully prepared to perfection. Its texture is delicate and its flavor is delicious. It is usually grilled or stewed with spices and seasonings, preserving the original taste of lamb while adding rich layers of flavor.
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  香锅烤虾

  香锅烤虾是一道融合了干锅与烧烤风味的菜肴。主要选用新鲜大虾，开背后去除虾线，用料酒、姜片腌制去腥。制作时先将虾烤至外壳微焦，再与土豆、藕片、洋葱等配菜一同放入香锅中，加入干辣椒、花椒、麻椒、豆瓣酱等调料翻炒入味。成品虾肉紧实弹牙，外壳香脆，口感麻辣鲜香，带有浓郁的孜然和烧烤风味，配菜吸足汤汁，十分下饭。
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Fresh Lamb Leg

  Fresh lamb hind leg uses fresh lamb hind leg meat, sliced or diced, and cooked by stewing, braising, or grilling. Main ingredient is lamb hind leg meat, with basic seasonings like scallion, ginger, and garlic, preserving the original flavor of lamb.

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