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Old Charcoal翁 Hot Pot (Jiutai Road Second Branch)

火锅 · ⭐ 4.0

No. 128, Unit 4, Building 30, Phase III, Zhengda Guangming City, Jiutai North Road, Xingye Subdistrict (at the intersection of Jiutai Road and Qingfeng Road)

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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  Napa cabbage

  Napa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
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  Hand-Cut Fresh Lamb Ribs

  Hand-cut fresh lamb chops选用新鲜羊排部位，手工切割成适当厚度的肉块，通常经过腌制后进行煎、烤或炖煮，保留羊肉的原汁原味。
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  New Zealand High-Calcium Lamb

  New Zealand high-calcium lamb is a nutritious dish made from premium lamb slow-cooked with herbs and vegetables for rich flavor and tender texture.
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  Fried Glutinous Rice Balls

  A traditional Chinese snack made from glutinous rice flour and sugar, shaped into balls and deep-fried until golden and crispy on the outside, soft and sweet inside.
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  Homemade Lamb Rolls

  Fresh lamb slices wrapped around vegetables or herbs, skewered and grilled to perfection—crispy outside, tender inside.
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  Mixed Vegetables Platter

  A platter of mixed fresh vegetables, typically blanched and dressed with a light sauce, offering a crisp and healthy dish.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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