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Yuji Ban Yu Zhuang

火锅 · ⭐ 3.8

No. 1 Chunyang Street

Dishes

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  Lijiang Spotted Fish

  A Yunnan dish featuring fresh spotted fish simmered with local herbs and vegetables, resulting in a tender texture and rich, aromatic broth.
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  Small Steamed Buns

  Baozi is a steamed flour-based food made by fermenting dough with yeast and then steaming it. To prepare, flour is mixed with water and yeast to form a dough, which is then fermented, divided into small portions, shaped into balls, and steamed until cooked. The finished product is small in size, soft in texture, and commonly eaten as a staple food or side dish.
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  Cucumber Salad

  A refreshing cold dish made by mixing sliced cucumbers with garlic, vinegar, salt, sugar, and a touch of chili oil.
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  Fried Fish Skin

  Fried fish skin is a dish made primarily from fish skin, sliced or cut into strips after cleaning, then marinated and coated with starch or batter before frying in hot oil until golden and crispy. It's crunchy outside and tender inside.
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  Special Barramundi Hot Pot Base

  A specialty hot pot base made with fresh barramundi fish and aromatic spices, creating a rich and savory broth ideal for cooking various ingredients.
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  Special Fried Fish Cutlet

  Fresh fish fillets marinated and deep-fried to golden crispness, served with a special sauce or lemon wedge.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
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  Tofu Skin

  Tofu skin is a thin sheet made from soybeans, formed as a film on heated soy milk and dried. It requires precise control of heat and time to achieve a flexible, elastic texture. Can be eaten directly or used in stir-fries, salads, or as wrappers for rolls.

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