四季涮肉 (Sì Sì Shuàn Ròu)

Name: 四季涮肉 (Sì Sì Shuàn Ròu)
Rating: 3.8

火锅 · ⭐ 3.8

Yukou Residential Community

Dishes

Beef Upper Rib
Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
Lamb Leg Meat
Lamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.