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Jin Li Urban Hot Pot (Oumei Century Garden Branch)

火锅 · ⭐ 4.6

No. 198, Wenzhou Road

Dishes

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  3-Second Sea Cucumber Sprouts

  3-second seaweed sprout is a quick dish using seaweed sprouts as the main ingredient. Wash and blanch the sprouts for about 3 seconds, then drain. Mix with garlic, soy sauce, and sesame oil for a crisp texture and natural flavor.
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  Steamed Pumpkin Cubes

  A simple and delicious dish made by steaming or boiling cubed pumpkin until soft, often lightly sweetened or seasoned with salt.
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  Handcrafted Fresh Sliced Tender Beef

  Freshly sliced tender beef from premium cuts, hand-cut and quickly stir-fried to retain its juicy texture, seasoned with aromatics for a savory taste.
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  Torn Old Tofu

  Hand-teared old tofu is a dish made primarily with old tofu, broken by hand into small pieces and cooked with seasonings and accompaniments. Common methods include stir-frying with minced meat, green peppers, and garlic, or simmering in broth to absorb flavors.
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  Torn Beef Tripe

  Hand-torn tripe is a dish made primarily from beef tripe. Fresh tripe is cleaned, torn into strips by hand or knife, quickly blanched in boiling water, then mixed with seasonings or used in hot pot.
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  Beef Skin Tofu Skin Dish

  A dish made with tofu skin and beef or beef skin, simmered or stir-fried to a rich, savory flavor.
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  Tulensu Duck Blood

  Tulensu duck blood is an innovative dish featuring fresh duck blood as the main ingredient, cooked with Tulensu milk. During preparation, duck blood is mixed with milk and steamed to allow them to blend thoroughly, resulting in a unique texture and flavor.
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  Qianqian'er Jun Gan Li

  Qianqian'er Jun Gan Li is a Sichuan dish made with pig's liver, cut into small pieces and skewered, then marinated and fried, resulting in a crispy exterior and tender interior.
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  Classic Beef Tendon

  Classic beef tendon is a Chinese dish made primarily with beef tendons and skin, cooked by stewing or braising, with a chewy texture and rich flavor.
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  Garlic-Flavored Abalone

  Fresh small abalones steamed with garlic and ginger, resulting in a tender and flavorful dish with rich garlic aroma.
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  Sichuan Pepper Chicken Thigh

  Feng椒 chicken thigh meat is primarily made from chicken thighs, which are marinated and then stir-fried or boiled. After cutting the chicken into pieces, it is marinated with seasonings and then stir-fried together with Sichuan pepper, ginger slices, and garlic paste, allowing the chicken to fully absorb the numbing and spicy aroma of the Sichuan pepper. The result is tender, flavorful, and uniquely distinctive.
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  Ximeng Grassland Beef

  Ximeng Grassland Beef uses high-quality beef from Xilin Gol League, Inner Mongolia, sliced and cooked by steaming or hot pot, offering tender texture and natural flavor.
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  Ximeng Grass-fed Beef Upper Neck

  Ximeng Grass-fed Beef Upper Neck is made from the upper neck part of grass-fed cattle from Xilin Gol League in Inner Mongolia, using fresh beef as the main ingredient and cooked by stewing or boiling. The meat is tender and has a rich flavor.
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  Jinli Erjue Secret Braised Ox Tripe

  Jinli Erjue Secret Braised Ox Tripe is a traditional Chinese dish made with ox tripe and various spices, braised for a long time. It has a fragrant taste and a chewy texture.
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  Wind Blows Grass to Reveal Big Sheep

  A hearty dish featuring tender lamb slow-cooked with herbs and vegetables, delivering rich flavor and aromatic depth.
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  Fresh Pig Brain

  Fresh pig brain is made from fresh pig brains, carefully processed to retain its tender texture. During cooking, appropriate seasonings are added to allow the pig brain to fully absorb the flavors, resulting in a unique taste.

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