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Jinmen Yang Da Ye · Copper Pot Hot Pot (Gexindao Branch)

火锅 · ⭐ 4.0

No. 3-5, Huiguangli Commercial Units, Gexin Road

Dishes

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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Ningxia Lamb Kidney Dish

  A nourishing dish made from Ningxia lamb and fresh lamb kidneys, marinated and gently stewed for tender, flavorful results.
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  滩羊脆骨羊肉

  滩羊脆骨羊肉以新鲜滩羊肉和羊脆骨为主要食材，经过焯水去腥后与香料一同炖煮，使肉质软烂入味，脆骨酥嫩可口。制作过程中通常加入姜片、葱段等辅料，提升香气。
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  Grilled Chicken Cartilage

  Roasted chicken cartilage is primarily made from chicken cartilage, marinated and then grilled in an oven or over charcoal. Chicken cartilage is rich in collagen, offering a crispy texture with chewiness, a slightly charred outer layer, and a juicy interior.
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  Yang Da Ye Stewed Lamb Spine

  A traditional Chinese dish featuring lamb spine slowly stewed with spices, resulting in tender meat and rich broth.
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  羊大爷鲜水爆肚

  羊大爷鲜水爆肚是一道以新鲜羊肚为主要食材的菜品，羊肚经过清洗处理后，放入沸水中快速焯烫至熟，保持其脆嫩口感。通常搭配蒜末、香菜、辣椒油、酱油、醋等调料拌匀食用。
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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