Ali Budah Tai Jian Yang Rou Lu

A set menu for 4-6 people featuring a variety of mutton or chicken hot pots. Includes appetizers like cold dressed tripe and omelet, main dishes like Three-Cup lamb ribs, and sides like seasoned vegetables and vermicelli.

A premium set menu for 4-6 people centered around a luxurious Abalone and Scallop Lamb Rib Pot. Accompanied by delicacies such as Mullet Roe Omelet, stir-fried Matsusaka pork kidney, and squid.

Fresh mutton hot pot for shabu-shabu style dining. The broth is typically light to highlight the flavor of the fresh meat slices.

Mutton hot pot with a broth infused with He Shou Wu (Fo-ti root), a Chinese herb. The soup is dark, rich, and has a distinct herbal, earthy flavor.

Spicy mutton hot pot. A savory and spicy broth containing chunks of mutton, perfect for warming up.

Charcoal-cooked mutton hot pot. The charcoal heating method imparts a subtle smokiness to the rich broth.

A premium pot featuring abalone, dried scallops, and sheep penis (yang bian). A dish considered to be strengthening in traditional Chinese medicine.

Luxury mutton rib hot pot enriched with abalone and dried scallops for a deep, umami-rich seafood and meat broth.

Lamb fillet hot pot with a vegetable and fruit based broth. The soup is naturally sweet and lighter than traditional herbal broths.

Lamb rib hot pot served in a sweet and savory vegetable and fruit broth.

Mutton rib hot pot with clams and scallops. The seafood adds a briny sweetness to the meat soup.

Mutton hot pot with bitter melon and dried anchovies (ding xiang). A unique combination offering a savory soup with a refreshing bitter aftertaste.

Stir-fry of three sheep delicacies (likely including kidney, testicles, or tripe) cooked with sesame oil and ginger. A warming and energy-boosting dish.

Stir-fry of two sheep delicacies in sesame oil and ginger.

Stir-fried sheep testicles (bao bei) and kidneys (yao hua) with sesame oil and ginger. Prized for their unique textures.

Stir-fried sheep testicles. Soft and creamy texture, often cooked with basil and spices.

Braised sheep penis in a soy-based sauce. The texture is gelatinous and chewy.

Braised mutton chunks in a savory soy sauce with spices. Tender and flavorful.

Lamb ribs cooked in 'Three Cup' style with soy sauce, sesame oil, and rice wine, tossed with basil and garlic.

A platter of assorted braised items, likely including various cuts of meat or offal braised in spiced soy sauce.

Stir-fried spicy lamb strips. Tender meat cooked with chili and spices.

Stir-fried lamb with black pepper sauce. A popular dish with a peppery kick.

Cold dressed sheep tripe. Chewy and crisp texture, usually served with a tangy and savory sauce.

Stir-fried sheep tripe, typically with vinegar and ginger to cut the richness.

Stir-fried mutton slices with vegetables. A simple and savory dish.

Thin vermicelli noodles tossed with aromatic sheep fat and garlic. A classic side dish.

Thin vermicelli noodles tossed with sesame oil. Fragrant and savory.

Native chicken (free-range) hot pot enriched with abalone and dried scallops. A luxurious and flavorful soup.

Native chicken hot pot with clams and dried scallops. The seafood adds sweetness to the chicken broth.

Native chicken hot pot with sesame oil and shiitake mushrooms. A fragrant and warming soup.

Native chicken hot pot with He Shou Wu herbal broth. Dark, aromatic, and considered healthy.

Stir-fried chicken testicles and kidneys with sesame oil. A traditional delicacy with distinct textures.

Stir-fried chicken testicles. Known for their soft, creamy texture.

A premium chicken pot with abalone and scallops. Likely a larger portion or premium selection.

Native chicken hot pot with 'Ten Tonic' herbal medicine (Shiquan Dabu). A very rich and dark herbal soup believed to be highly restorative.

Smaller portion of the Native chicken hot pot with 'Ten Tonic' herbal medicine.

Chicken hot pot with vegetable and fruit broth. Uses half a chicken or a smaller portion.

Mullet roe omelet. Slices or cubes of savory, salty cured mullet roe fried with eggs.

Fresh oyster omelet. Plump oysters fried with eggs and sometimes scallions or basil.

Whitebait (baby anchovy) omelet. Tiny fish fried with eggs, adding a savory taste.

Stir-fried large clams with basil, garlic, and chili. Savory and aromatic.

Fresh oysters cooked with fermented black beans (yinchi) and tofu or green onions. Savory and salty.

Chicken dish or soup cooked with bitter melon and dried anchovies (ding xiang). The anchovies add savory depth to the bitter melon.

Stir-fried dried anchovies (ding xiang) with peanuts, chili, and scallions. A crunchy and savory appetizer.

Stir-fried seasonal green vegetables with garlic.

Native chicken drumsticks cooked in 'Three Cup' style (soy sauce, sesame oil, rice wine) with basil and ginger.

Stir-fried Matsusaka pork (pork neck) and kidneys. A dish highlighting premium pork texture and organs.

Antarctic abalone dish, likely served sliced with sauce or braised.

Squid (neritic squid) cooked in 'Three Cup' sauce with basil. Chewy and flavorful.

Stir-fried squid with vegetables, usually in a thickened savory sauce.

Boiled squid served with 'Five Flavor Sauce' (sweet, sour, salty, spicy, garlic) for dipping.

Loofah gourd braised with clams. A gentle dish where the sweetness of the gourd meets the brine of the clams.