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Yu Yi Guo Hot Pot (Buzhen Store)

火锅 · ⭐ 3.9

2nd Floor, No. 174, Zhong Road

Dishes

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  Bone Soup Base

  A rich soup base made by slow-cooking pork or beef bones for hours, resulting in a creamy, savory broth ideal for hot pot dishes.
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  Chengdu Duck Blood

  A Sichuan dish made with duck blood, vegetables, and spicy seasonings, known for its rich, numbingly spicy flavor.
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  Signature Ice Jelly

  Signature ice jelly is a chilled dessert made from mung bean starch or crystal powder, cooled into a transparent gel. Served with brown sugar syrup, crushed peanuts, fruit cubes, and raisins for a refreshing, smooth texture.
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  Signature Tender Beef

  Signature tender beef made with fresh beef, marinated and quickly stir-fried. Sliced beef is seasoned and cooked with green peppers and onions to retain tenderness and freshness.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Australian Wagyu Beef

  Australian Wagyu beef is made from premium Australian beef cuts, marinated and grilled over charcoal for a tender, juicy flavor with a rich aroma.
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  Beef Oil Spicy and Mild Hot Pot

  A spicy and mild hot pot featuring beef oil base, divided into two flavors: numbing-spicy and clear broth. Includes beef, offal, and vegetables.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Old Mother's Crispy Pork

  A traditional Chinese home-style dish made with pork belly coated in starch and deep-fried until crispy, often stir-fried with vegetables for a savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Black sugar glutinous rice cakes are made from glutinous rice, fried or pan-fried until crispy on the outside and chewy on the inside, then drizzled with a thickened black sugar syrup. The main ingredients are glutinous rice and black sugar. The preparation involves steaming the rice, pressing it into a block, cutting it into pieces, heating until the surface is slightly charred, and finally pouring the black sugar sauce over it.

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