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Tian Yi Shun (Bao Lan Jin Yuan International Branch)

火锅 · ⭐ 4.3

No. 9, Dongran North Street (Baolan Jinyuan International Center)

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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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Handmade Pork and Chive Dumplings

  Handmade pork and chive dumplings made with fresh pork and chopped chives, wrapped in dough and boiled until cooked.
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  Hand-stretched noodles

  Hand-pulled noodles, or 'chen mian,' is a traditional Chinese handmade noodle dish primarily made from flour and water. The dough is repeatedly kneaded and stretched to create long, thin noodles. To prepare, the dough is rolled into a thin sheet, folded, and then pulled by hand into uniform strands. Once cooked, it can be served with various broths or stir-fried.
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  Mixed Enoki Mushrooms

  A cold dish featuring enoki mushrooms as the main ingredient. After blanching and draining, the mushrooms are mixed with garlic, scallions, chili oil, soy sauce, vinegar, sugar, and sesame oil.
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  Kelp Root

  Kelp root is a dish made from the base of kelp, often blanched or simmered to enhance its crisp texture and mineral-rich flavor, commonly paired with meat or tofu.
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  Hot Pot Lamb

  Hot pot mutton is a dish primarily made with thin slices of lamb, cooked by quickly boiling in a hot pot. Fresh and tender lamb is sliced thinly and briefly cooked in the hot pot to maintain its soft texture. It is usually served with various vegetables and seasonings, offering a delicious and fresh taste.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Sheep Tail

  Mutton tail is made from the fatty and meaty parts of a sheep's tail, sliced and cooked by stewing, boiling, or roasting. Main ingredient is mutton tail, seasoned with scallions, ginger, garlic, and careful heat control to melt fat into flavor and achieve tender meat.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Fresh Lamb Spine

  Fresh羊蝎子 is a dish featuring lamb spine bones as the main ingredient, typically using fresh lamb spine parts, blanched to remove odor, then stewed with various spices and seasonings to achieve tender meat and rich broth.

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