Yanruyi is one of the few local brands in Wuhan with a high reputation. Yanruyi opened in 2017 under the initial name "Cangqiong", and soon after the store changed management, there were no major changes in the production.
Yan Ruyi's pot base is rich and diverse, which is divided into two categories: classic pot bottom and mandarin duck pot bottom. There are four types of classic pot bases: clear soup pot base, pure tomato pot base, Korean beauty pot base, and whole butter pot base, and Mandarin duck pot base is a variety of mixtures of the above pot bottoms.
The bottom of the butter pot is Yan Ruyi's biggest talking point. The butter pot base used in many hot pot restaurants in Wuhan is shipped from Sichuan and Chongqing, and Yan Ruyi is one of the few hot pot restaurants that make homemade bases. Once the base of the pot is served, diners can clearly see the spices used in the bottom of the pot. Sichuan Shizhu chili, Henan new generation chili pepper and Guizhou Mantianxing chili pepper are added to the bottom of the butter pot, all of which are well-known pepper varieties. There are two options for the bottom of the butter pot with and without slag, and the bottom of the pot with slag is not convenient for diners to catch the food, but it is better to add flavor. Korean-style beauty pot is not common in other hot pot restaurants, and it is actually the base of the kimchi pot. The kimchi is Northeast Chinese cabbage, which is purchased and pickled by the store. Although the base of the kimchi pot is distinctive, it is not suitable for shabu shabu, so it is not recommended.
Yanruyi has a complete range of dishes, and most of the performances are futile. Zhu Bajie is Yan Ruyi's signature dish, which is actually pork nose tendon. Yan Ruyi's pork nose tendon has been marinated in seasoning in advance, and the seasoning is prepared by the store itself, and the peppercorns and chili peppers used are produced in Sichuan. The pork nose tendon is crisp and springy, full of spicy, but the store does not handle the ingredients thoroughly enough, and the dishes still have a little fishy smell, which is a fly in the ointment.
The store has two floors, the first floor is a waiting area and the second floor is a dining area. The restaurant is decorated in white and navy blue, with a classic design and a chic setting, and the different tables are separated by empty shelves, making dining private. The staff are enthusiastic and attentive, familiar with the characteristics of each dish and can patiently introduce them to diners. Yan Ruyi also pays attention to details, the staff will prepare side dishes for diners to satisfy their hunger before serving the pot, and the restaurant also arranges for the staff to replenish the dipping sauce in time in the seasoning area.
