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Runbo Yang Bao Bone Hot Pot (Yang Song Store)

火锅 · ⭐ 4.6

No. 7, Huai Geng Road

Dishes

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  Five-Spice Lamb Head

  A traditional Chinese dish made by slow-cooking lamb head with five-spice powder and aromatic herbs until tender and flavorful.
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  Five-Spice Lamb Shank

  Five-Spice Lamb Shank is a dish made primarily with lamb leg meat, which is stewed and seasoned. The main seasonings include five-spice powder, soy sauce, and cooking wine, resulting in a tender texture and rich aroma.
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  Stewed Lamb Face

  Roast lamb face is a dish featuring lamb face as the main ingredient, blanched and deodorized, then stewed with seasonings until tender, followed by pan-frying or braising for a rich, melt-in-the-mouth texture.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Lamb Rack Pot

  A hearty dish featuring tender lamb racks slow-cooked with vegetables in a rich broth.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.

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