Ming Yang Tian Xia Yang Rou Lu Song Shan Jian Kang Dian

Braised lamb hot pot broth, rich and mellow with a soy sauce aroma. Lamb chunks are stewed until flavorful, tender, and not dry. Suitable for enjoying with vegetables and various hot pot ingredients.

Clear lamb broth stewed with plenty of vegetables. The broth is sweet and refreshing, highlighting the natural flavor of the lamb. Lighter and less greasy, the lamb is tender and juicy.

Braised lamb hot pot set menu for three people. Includes braised broth, ample lamb, and selected ingredients. Rich broth, generous portion.

Assorted set menu featuring various lamb parts or flavors, suitable for three people. Allows you to taste different lamb dishes at once, with fresh and delicious soup.

Luxurious three-person set menu featuring vegetable lamb hot pot. Refreshing and sweet broth, with abundant vegetables and lamb, healthy and delicious.

Braised lamb chunks, à la carte. Meat is stewed until flavorful and tender, suitable for adding to the pot to increase meat quantity.

Lamb chunks with skin. Chewy skin and tender meat, rich and satisfying texture, a top choice for lamb hot pot connoisseurs.

Selected lamb belly cut into layers of fat and lean meat. Extremely tender and smooth texture, melts in your mouth.

Take-out portion of braised lamb hot pot. Enjoy rich braised lamb hot pot at home.

Take-out portion of vegetable lamb hot pot. Refreshing and sweet broth, served with lamb chunks.

Handmade meat paste chunks, firm and springy texture. Absorbs broth after cooking, unique flavor.

Dumplings with a fish paste wrapper and meat filling. Thin and chewy skin, fresh and juicy filling.

Traditional hot pot ingredient, Yan Dumplings. Smooth skin, plump meat filling. Delicate texture, very popular.

Golden egg skin wrapped around a fresh meat filling. Fragrant when cooked, tender texture.

Pork balls mixed with chopped shiitake mushrooms. Springy texture with a rich mushroom aroma.

White noodles mixed with special lamb oil and minced garlic. Noodles are smooth and chewy, with a fragrant lamb oil aroma, a classic side dish.

Crispy fried old dough sticks. Briefly dip in the soup, soft outside and crispy inside, excellent flavor after soaking up the broth.

Authentic squid paste, can be formed into balls in the pot. Sweet and springy texture, with visible squid pieces.

Platter of assorted seasonal fresh vegetables. Rich variety, suitable for guests who want to try multiple vegetables at once.

Thinly sliced raw lamb. Briefly dip in boiling broth before eating, tender meat.

Lamb balls made with lamb. Has a unique lamb flavor compared to regular pork balls, firm texture.

Lamb tendons rich in collagen. Chewy and soft after cooking, rich in collagen.

Lamb bones with marrow. Marrow can be sipped with a straw, rich aroma, and the meat near the bone is also chewy.

Cleaned lamb tripe slices. Crisp and elastic texture, better flavor after absorbing the broth.

Freshly sliced lamb heart. Firm and crisp texture, no gamey smell, recommended not to overcook to maintain texture.

Juicy and springy beef balls. Meat juice overflows when bitten, rich beef aroma.

Sweet and crisp napa cabbage. Becomes soft and sweet after prolonged cooking, a classic hot pot side dish.

Green vegetable with thick stems and crisp texture. Rich in nutrients, adds a refreshing touch to hot pot.

White broccoli, crisp texture. Absorbs broth well, becomes tender and creamy after cooking.

Fukuyama lettuce, extremely crisp and tender. Briefly blanched before eating, a very popular hot pot vegetable.

Diced white radish. Requires longer cooking time, becomes sweet and tender after cooking through, making the broth more savory.

Fiber-rich celery. Unique aroma, crisp texture, helps to cut through richness.

Sliced cucumber. Becomes semi-transparent after cooking, refreshing and juicy texture.

Sectioned sweet corn. Plump kernels, high sweetness after cooking, loved by adults and children.

Long, white, tender mushrooms. Slippery and crisp texture, an essential hot pot ingredient.

Thick and firm mushrooms. Similar texture to abalone, fresh and elastic.

Black edible fungus rich in collagen. Crisp texture, high nutritional value.

Fried tofu skin. Becomes soft after simmering in the soup, absorbing the broth with a rich bean flavor.

Firm traditional tofu with a solid texture. Distinct bean aroma, doesn't easily disintegrate when cooked, suitable for stewing.

Tender young corn cobs. Crisp and sweet texture, the core is also edible.

Tofu with a porous texture after freezing. Like a sponge, it easily absorbs soup and bursts with juice when eaten.

A vegetarian hot pot ingredient. Similar texture to tofu skin or gluten, chewy.

Small variety of Chinese cabbage. Tender yellow leaves, more delicate and sweeter than regular cabbage.

Quail eggs. One bite each, chewy egg white, creamy yolk.

Winter-limited vegetable with a unique, strong aroma. Tender green leaves, the soul of hot pot.

Variety with more serrated leaves. More intense aroma and crisper texture than regular crown daisy.

Tender stems and leaves of Chinese cabbage. Crisp and juicy texture with a light sweetness.

Celery variety grown in the mountains. Strong and unique aroma, more delicate texture than regular celery.