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Meng Guan Hot Pot (Zhangguizhuang Store)

火锅 · ⭐ 4.7

Nos. 73 and 75, Ground-floor Commercial Units, Haisong Yuan, Xianfeng Road

Dishes

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  Condiment Station

  The condiment station is a dish that combines various seasonings, typically including minced garlic, minced ginger, chopped chili, crushed peanuts, and chopped cilantro. These seasonings are carefully blended and mixed to enhance the flavor and texture of a wide range of main dishes. The preparation is simple—just chop the ingredients and mix them in specific proportions before serving.
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  尖叫运动饮料

  尖叫运动饮料是一种功能性饮品，主要成分包括水、糖、电解质（如钠、钾）、柠檬酸、香精和咖啡因。通过混合调配制成，用于补充运动中流失的水分和矿物质。
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  Goat Meat with Sand Onion 1 Catty

  Goat meat with sand onion 1 catty is a dish made with fresh goat meat and sand onion, stir-fried together. It has a tender texture and a unique herbal aroma.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  蒙冠一品羔羊肉

  蒙冠一品羔羊肉以新鲜羔羊肉为主料，配以葱段、姜片等辅料，采用炖煮或焖制的方式烹制而成。羊肉质地细嫩，汤汁浓郁，保留了羊肉的原味与营养。
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  蒙冠手切羔羊后腿

  选用羔羊后腿肉手工切片，肉质细嫩，搭配基础调味料进行烹制，保留羊肉原味。
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  蒙冠招牌羔羊肉

  蒙冠招牌羔羊肉选用新鲜羔羊肉为主料，经过腌制后进行烤制或炖煮，肉质细嫩，保留了羊肉的原汁原味。
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  蒙冠极品羔羊肉

  蒙冠极品羔羊肉选用优质羔羊肉为主要食材，经过腌制后采用炭火烤制或清炖方式烹饪，保留羊肉的鲜嫩口感和原汁原味。
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  蒙冠精品牛上脑

  蒙冠精品牛上脑选用牛肩部上方的优质部位，肉质细嫩，脂肪分布均匀。经过腌制后，采用高温快烤或煎制的方式烹饪，保留牛肉原汁原味。
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  蒙冠精品肥牛

  蒙冠精品肥牛以优质肥牛为主料，经过切片处理后，搭配葱段、姜片等辅料，采用快速焯烫或涮煮的方式制作而成。成品牛肉鲜嫩，口感滑爽，保留了原肉的香气。
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  Vegetables

  Vegetables are a light and healthy dish, primarily made with a variety of fresh seasonal vegetables, prepared through simple cooking methods such as stir-frying, boiling, or steaming. The dish features vibrant colors and a refreshing taste, preserving the original nutrients and natural flavor of the vegetables.
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  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.

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