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The Number One Lamb Hot Pot

火锅 · ⭐ 3.5

Commercial Building 2-8, Ningxinyuan

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  One pound of beef brisket

  Beef brisket dish made with one jin of beef, using tenderloin or beef rolls, briefly blanched or quickly stir-fried with葱姜蒜, resulting in a tender and flavorful dish.
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  One-pound Ximeng Lamb

  One pound of Xilin Gol lamb,选用 from Xilingol League in Inner Mongolia, tender meat with even fat distribution. Cut into pieces, blanch in water to remove odor, then stew or steam with葱姜蒜 and cooking wine to preserve original flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.
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  Black Tofu Skin

  Black tofu skin is a dish made primarily from black bean curd sheets. Slice the sheets, blanch them, then stir-fry with greens and carrots. Add seasonings and mix well. The key is preserving the soft texture and natural flavor of the tofu skin.

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