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Erdun Traditional Hot Pot (Wanke Branch)

火锅 · ⭐ 4.8

No. 231-42 Wenda Road (Door 5)

Dishes

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  Braised Tofu Jelly

  Braised tofu is made by simmering frozen tofu in a seasoned sauce. The porous structure of frozen tofu absorbs the flavors well. Cut into pieces, it's cooked with soy sauce, sugar, star anise, cinnamon, and other spices until flavorful.
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  Large Jar Suancai

  A traditional fermented cabbage dish made by preserving napa cabbage in large jars, known for its tangy flavor and crisp texture, commonly used in Northeastern Chinese cooking.
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  Hand-Beaten Black Tiger Shrimp Balls

  Fresh black tiger shrimp are peeled, deveined, and hand-pounded into a paste to form tender, flavorful balls, often served in broth or with a light sauce.
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  Grassland Tripe Stir-fry

  A dish made with beef or lamb tripe, quickly blanched and stir-fried with onions, garlic, and chili for a crisp, flavorful bite.
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  Grassland Homemade Yogurt

  Grassland homemade yogurt is made from fresh milk sourced from Inner Mongolia's grasslands, fermented naturally without preservatives or artificial flavors. It has a rich, smooth texture and mild acidity, packed with probiotics to aid digestion and boost immunity.
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  Ceylon Milk Tea

  Ceylon tea is made by boiling black tea with milk or coconut milk, typically using Ceylon tea from Sri Lanka. The brew is rich and smooth when combined with dairy. Boil tea leaves with water, filter, then add heated milk and sweeteners to taste.
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  Erdun Large Skewer

  A specialty barbecue dish made with beef and mutton, seasoned and grilled on skewers, known for its savory flavor and tender texture.
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  Erdun Roasted Baozi

  Erdun Roasted Baozi is a Xinjiang specialty snack made with lamb and onion, wrapped in dough and baked until golden and crispy, offering a savory and aromatic flavor.
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  Fish-flavored Tofu Blossoms

  Fish tofu flower is a dish made primarily from fish meat and tofu. Tender white fish or sea bass is minced, mixed with tofu, starch, and egg white, shaped into small balls, boiled in hot water, then simmered in broth or seasoned sauce.
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  Fresh Cut Lamb Shoulder

  Freshly cut lamb shoulder meat uses tender cuts from the shoulder, directly cooked after fresh slicing to preserve the original lamb flavor. Typically pan-seared, grilled, or blanched to lock in juices and maintain tenderness.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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