Ye Shan Yao La Pai Gu Soup Pot (Xiangbo City Branch)
火锅 · ⭐ 3.7
Intersection of Chenghuan Road and Hongyan Road, Jiujiang Subdistrict (opposite Jiaolong Port)
Dishes
Handmade Rice NoodlesHandmade starch noodles are made from sweet potato, potato, or mung bean starch through soaking, grinding, filtering, settling, steaming, and sun-drying. No chemical additives are used, preserving the natural flavor of the ingredients.
Pork TrotterPig trotters are simmered or braised with seasonings after blanching, resulting in a soft and flavorful dish. Common ingredients include ginger, scallions, star anise, and soy sauce; rock sugar or chili can be added according to taste.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Sour Soup Pot-Braised ChickenSour Soup Pot-Braised Chicken is a dish made with local chicken, sour soup, chili, ginger, garlic, and other seasonings. It is characterized by its sour and refreshing broth, tender chicken, and rich flavor.
Wild Yam Ham Free-Range ChickenWild Yam Ham Free-Range Chicken is a Chinese dish made with wild yam, ham, and free-range chicken, cooked by stewing or stir-frying. It has a delicious taste with the fragrance of wild yam and the salty aroma of ham.
Wild Yam and Ham Chicken PotA hearty stew made with wild yam, ham, and free-range chicken, slowly simmered to bring out rich flavors and natural nutrients.
Wild Yam and Preserved Pork Belly StewA hearty stew made with wild yam and preserved pork belly, slow-cooked to blend savory flavors and tender textures.
Fresh Shrimp DumplingsFresh shrimp dumplings are a dim sum dish made with fresh shrimp as the main ingredient, combined with pork or pork jelly to form the filling. The shrimp is deveined and chopped, mixed with seasoned meat, then wrapped in thin dough and steamed. The dumpling is shaped into a half-moon or ingot form and steamed in a bamboo steamer until cooked through.