Yongyue Old Hot Pot (Jiangyin Branch)
火锅 · ⭐ 4.6
No. 20-22, Qingguo Road
Dishes
Thick-cut Pork Shoulder BladeA dish made from thick-cut pork shoulder blade, marinated and grilled to perfection, offering tender meat with a slightly crispy exterior.
Tea-Scented Beef TripeTea-scented beef tripe features tender beef tripe simmered in a fragrant tea-infused broth, delivering a bold and aromatic flavor typical of Sichuan cuisine.
Beaten Lemon Black TeaSpicy lemon black tea is based on black tea, with fresh lemon slices or juice. The aroma is released by pounding the lemon, then chilled with ice and sweetened with syrup or honey for a refreshing drink.
Beef Fried RiceBeef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
Freshly Sliced Wagyu SirloinBeef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
Bold Knife-Sliced Pork KidneyA Sichuan dish featuring tender pork kidney slices stir-fried with chili and Sichuan peppercorns, known for its bold flavor and spicy kick.
Homemade Fried EggEggs are beaten and seasoned, then fried in hot oil until golden and crispy on the outside, with a soft center—ideal as a quick snack or side dish.
Spicy Braised Pork IntestinesFresh pork intestines are braised in a spicy broth with chili and Sichuan pepper, resulting in a rich, aromatic dish with a bold, numbing heat.
Fresh Tiger PrawnsFresh prawns are prepared using freshly caught river shrimp, cleaned and cooked directly. Common methods include steaming, boiling in water, or stir-frying to preserve the tender texture, enhanced with ginger, scallions, and other seasonings.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.