Yunnan Tianma Ham Chicken (Zhouxiang Branch)
火锅 · ⭐ 4.2
No. 1, Lane 36, Fu Jia Hexi Road
Dishes
Codonopsis RootCodonopsis root is a traditional Chinese medicinal herb used in soups and porridge for its health benefits, especially for strengthening qi and nourishing blood.
Tianma Health-Preserving ChickenA nourishing chicken dish made with medicinal herbs like Tianma and goji berries, known for its health benefits and rich flavor.
Tianma Ham Chicken Hot PotA hearty hot pot featuring chicken, ham, and the medicinal herb Tianma, slow-cooked to create a rich, nourishing broth.
Tianma Ham Chicken PotA nourishing dish combining chicken, ham, and the medicinal herb Tianma, slowly stewed to create a fragrant and health-promoting broth.
Whole Grain Steamed BunA traditional steamed bun made from a mix of whole grains like corn, millet, and oats, offering a wholesome, nutty flavor and chewy texture.
Fried CashewsA classic Chinese cold dish made by frying cashews until golden and crispy, known for its crunchy texture and rich flavor.
Chicken with Pig's StomachPig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
Bamboo Mushroom and Yam Chicken StewA savory stew featuring chicken, bamboo mushrooms, and yam, gently simmered to create a rich, nourishing dish.
Mushroom Hot PotA Chinese dish featuring a variety of fresh mushrooms, vegetables, and meat simmered together in a savory broth.
Mushroom Hot PotA comforting dish made with a variety of fresh mushrooms, vegetables, and sometimes meat, slowly simmered in a pot for rich flavor.
Bean and Cured Meat Hot PotBean and Cured Meat Hot Pot is a homestyle stew. Main ingredients include dried beans (such as kidney beans or soybeans), cured pork belly, Chinese sausage, and cured pork ribs. The beans are soaked to soften, and the cured meats are cut into pieces and blanched to reduce saltiness. The dish is prepared by stir-frying ginger and garlic in oil, adding the cured meats to render fat, then adding the beans and broth or water to simmer. It is cooked over low heat until the beans are tender and the flavors meld. The resulting broth is rich, with beans absorbing the savory fat from the cured meats.