Yōgumo · Qian Niú Huǒguō (Yízhuāng Diàn)
火锅 · ⭐ 4.4
No. 25 Building, Zone C, Yizhuang Lincoln Park, Tianhua East Road, Room 102

Dishes
Three Flower ToeThree-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
Hand-Made Beef MeatballsHandcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
Flame God Four Delights NoodlesYan Shen Si Xi Noodles is a Chinese noodle dish made with minced pork, eggs, greens, and wood ear mushrooms, stir-fried with soy sauce, salt, and sugar. Tossed with cooked noodles, it offers rich flavor and balanced nutrition.
Fried Tofu SkinFried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
Beef PieBeef pie is made with a flour-based pastry crust, filled primarily with minced beef mixed with seasonings such as scallions and ginger, then wrapped in the dough and cooked by frying or baking.
Classic Beef Bone Soup PotClassic beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Root vegetables like carrots, white radish, and potatoes are added, along with tofu or bean curd in some versions. Beef bones are blanched first to remove odor, then stewed with spices for hours before adding vegetables and side ingredients.
Pork BellyBelly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
Tender Fresh MeatFresh tender meat is a dish primarily made with pork, usually using pork tenderloin or梅花肉 (marbled pork). Sliced and marinated with starch, egg white, and seasonings, it's quickly stir-fried or blanched to retain its tender texture.