Yuxiang Chicken Pot
火锅 · ⭐ 4.3
友邦大厦1-5
Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature 520-Day Old Hen Chicken Soup BaseA rich, slow-cooked broth made from a 520-day-old hen, enhanced with goji berries and red dates for a nourishing and flavorful experience.
Braised Oil Tofu Skin in Clear SoupA traditional Chinese vegetarian dish made by simmering oil tofu skin with vegetables in clear broth, resulting in a soft and savory flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Classic Mountain Sichuan Pepper Pig Stomach ChickenMade with fresh pig stomach and chicken, seasoned with mountain Sichuan pepper, ginger, and green onion, slowly stewed to create a clear broth with rich aroma and savory taste. Features the unique spiciness of mountain Sichuan pepper and the rich texture of pig stomach.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Premium Free-Range Chicken Hot Pot with Mushroom SoupA rich and nourishing soup made with free-range chicken and a blend of mushrooms, slowly simmered to perfection.
Pigeon Egg DishA traditional Chinese dish made with pigeon eggs, steamed with ham and mushrooms. Known for its delicate texture and rich flavor.