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Enlai Shun Hot Pot (Junliangcheng Phase II Branch)

火锅 · ⭐ 3.8

Minghua Road, Ground-Floor Commercial Space, Fengshu Garden, Junliangcheng Phase II

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  大刀手切羊肉

  大刀手切羊肉是一道以新鲜羊肉为主料的菜肴，选用羊腿或羊肩部位的肉，用大刀手工切成薄片，保持肉质的完整与口感。烹饪时通常采用快速焯水或涮煮的方式，搭配葱姜蒜等调料，保留羊肉的原汁原味。
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  来顺羔羊

  来顺羔羊是一道以新鲜羔羊肉为主要食材的菜肴，通常选用嫩羊肉切片或切块，经过腌制后进行炖煮或涮煮。制作过程中可能加入葱、姜、蒜等调料，部分做法会使用高汤或清水慢火烹制，使肉质软嫩，保留羊肉原味。
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  泉水滩羊

  泉水滩羊是一道以宁夏滩羊肉为主料的菜肴，选用新鲜滩羊肉切块后，用泉水慢炖至软烂，保留羊肉原汁原味，辅以少量姜片和葱段去腥增香。
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  Special Condiments

  Special condiment is a refined accompaniment dish, mainly made from minced garlic, minced ginger, chopped chili, crushed peanuts, and cilantro. The preparation method is simple: mix the ingredients in proportion and add appropriate seasonings to blend evenly.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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