Yang Fu Ji Charcoal Copper Pot
火锅 · ⭐ 3.7
No. 9 Jingshing Bei Street, Gate 9
Dishes
Wulagai Pasture Lamb RollsFresh lamb from the Wulagai pasture, hand-sliced into rolls, tender and flavorful—perfect for hot pot or grilling.
冰煮羊锅冰煮羊锅以新鲜羊肉为主要食材，搭配洋葱、胡萝卜、白萝卜等蔬菜，加入清水或高汤，用冰块在锅中缓慢融化的方式进行低温慢煮，使羊肉保持鲜嫩口感。
Hand-Cut Lamb Top BladeHand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
Hand-Cut Leg MeatHand-cut leg meat is a dish made primarily from pork leg, using fresh hind leg meat sliced by hand into thin pieces or small chunks, prepared by blanching, stir-frying, or stewing to retain its tender texture.
Mixed Cauliflower SaladCauliflower salad is a cold dish primarily made with cauliflower. The cauliflower is blanched, drained, and then mixed with minced garlic, green onions, chili, and other seasonings.
Seafood Hot PotSeafood hot pot features various seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables such as cabbage, tofu, and vermicelli, cooked in broth or water. Ingredients are blanched or stir-fried first, then simmered in soup base until fully cooked.
Lamb RibsLamb ribs are made from the rib section of lamb, marinated and then grilled or stewed for tender, flavorful meat.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.