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Ei Ba Song · New Style Copper Pot (Chengyang Jiayuanyuan Store)

火锅 · ⭐ 4.5

No. 326 Taicheng Road (150 meters south of Shiguangli Residential Community)

Dishes

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  Two-Tone Vermicelli

  Two-color bean curd sheets made from yellow and white tofu skins, filled with tofu, mushrooms, and greens, steamed and sliced before serving. Offers a soft, chewy texture with rich soy aroma and a light, fresh taste.
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  Large-leaf Beef Tripe

  Large-leaf beef tripe is a classic ingredient in hot pot, featuring broad, tender leaves from the cow's stomach. After cleaning, it's quickly blanched for a crisp, elastic texture, often served with sesame oil garlic or spicy dipping sauce.
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  Song Family Big Knife Lamb Shank

  A slow-cooked lamb shank dish using premium mountain lamb, marinated in secret spices and simmered until tender and flavorful.
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  Song's Freshly Sliced Yellow Beef

  Freshly sliced yellow beef stir-fried quickly with vegetables like bell peppers and onions, tender and flavorful.
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  Chinese yam

  Mountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
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  Hand-Beaten Flying Fish Roe Shrimp Slurry

  A delicacy made from fresh shrimp and flying fish roe, hand-pounded into a smooth paste with a tender, bouncy texture and a burst of oceanic flavor.
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  Japanese V-shaped Crab Stick

  Japanese V-shaped crab sticks are made from crab meat or imitation crab paste, shaped into a V, then steamed or pan-fried. They have a pale yellow color, soft and elastic texture, and are commonly served with soy sauce, wasabi, or a special sauce.
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  Premium Beef Tenderloin

  Prime beef is made from high-quality beef, typically using tender cuts such as the sirloin or eye of round. The meat is sliced and marinated with soy sauce, cooking wine, and starch, then quickly blanched or stir-fried. The finished dish features tender, smooth-textured meat and is commonly served with vegetables like lettuce, onions, and bean sprouts.
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  Ox Tripe

  Ox tripe is the esophagus of a cow, cleaned and blanched for a crisp texture, commonly used in hot pot or cold dishes, a signature ingredient in Sichuan cuisine.
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  Selected Inner Mongolian Lamb

  Selected Inner Mongolian Lamb uses high-quality lamb from Inner Mongolia, marinated with secret spices and slowly stewed to achieve tender, juicy meat with rich aroma.
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  Raw Oyster

  A dish featuring fresh oysters served raw, highlighting their natural sweetness and briny flavor, often enjoyed with soy sauce or lemon.
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  Premium Pork Belly

  Premium pork belly is made from pork belly with a balanced ratio of fat and lean meat. After blanching to remove any odor, it is marinated with soy sauce, cooking wine, sugar, and other seasonings, then slowly stewed or braised in a pot until the meat becomes tender and glossy red.
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  Grassland High-Calcium Lamb

  Grassland high-calcium lamb is a dish featuring lamb as the main ingredient. It uses grass-fed leg or rib meat, blanched to remove odor, then stewed with scallions, ginger, and cooking wine for tender, nutritious results. Slow cooking preserves natural flavors while enhancing calcium release.
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  Mango Soft Ice

  A refreshing dessert made from fresh mango blended into a smooth, creamy ice with coconut milk and condensed milk for a sweet, silky texture.
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  Strawberry Mochi Ice

  A refreshing dessert made with fresh strawberries blended into a smooth, icy texture, offering a perfect balance of sweetness and tartness.
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  Fish Roe Tender Fish Slab

  A delicate dish made from minced fish mixed with fish roe, steamed to a tender texture, highlighting the freshness of fish and the pop of the roe.
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  Fish Roe Dumplings

  Fish roe dumplings are an elegant seafood dish, primarily made with fish roe and tofu skin. The preparation involves mixing the fish roe with seasonings and wrapping it in tofu skin, then steaming until fully cooked. The finished product is plump in shape and rich in flavor.
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  Fresh Cut Beef Top Blade

  Fresh-cut beef top blade is a dish made from a select portion of the beef top blade, carefully sliced to preserve its tender texture. During preparation, the beef top blade is cut into thin slices and can be paired with various seasonings or simply cooked to highlight the natural flavor of the meat.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.

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