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Luo Ma Hot Pot (Shandong Jinan Changqing Sanqing Youth City Store)

小吃快餐 · ⭐ 4.1

Ground Floor, Building 2, Sanqing Youth City

Dishes

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  Braised Three-Flavor Pork Meatball Soup

  Sandy pot three fresh crispy meat soup is made by slicing pork tenderloin, coating it in batter and deep-frying to create crispy meat, then simmering with tofu, eggs, and greens in a clay pot.
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  Hot Pot Spicy Blood Sausage

  Spicy Sichuan-style boiled blood soup is made with duck blood, mung bean sprouts, luncheon meat, beef tripe, and pork intestines. The ingredients are first cooked and then placed in a clay pot, followed by pouring hot oil to enhance the aroma. Finally, chili powder and Sichuan pepper powder are sprinkled for seasoning.
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  Braised Pork Knuckle with Spicy Oil

  Braised pork knuckle with spicy oil is made primarily from pork knuckles. The knuckles are blanched, colored, and deep-fried until the skin wrinkles into a tiger-striped pattern. They are then placed in a clay pot with seasonings and slowly stewed. Finally, hot oil is poured over to enhance the aroma. The finished dish has a bright red color, tender meat that is rich but not greasy.
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  Braised Pork and Vermicelli in Clay Pot

  Stewed minced pork with vermicelli is a dish made primarily from pork mince and vermicelli. After stir-frying the pork, seasonings are added, then the softened vermicelli is cooked in a clay pot to absorb the meat juices, resulting in a soft and chewy texture. Scallions and ginger are typically added for flavor.
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  Tomato and Meatball Hot Pot Soup

  Hot pot tomato meatball soup is made primarily with fresh tomatoes and minced meat. The tomatoes are cut into pieces and simmered in a clay pot until soft, then handmade meatballs (usually made from pork or beef) are added and stewed together to create a rich broth. During preparation, few seasonings are added, relying instead on the natural flavors of the ingredients to blend harmoniously.
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  Clam and Vermicelli Pot

  Stewed shrimp with vermicelli using fresh shrimp and vermicelli, simmered in a clay pot with broth or water, enhanced with ginger and scallions for a tender texture and flavorful absorption.
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  Braised Pork Belly in Clay Pot

  Braised pork belly in a clay pot is a dish primarily made with pork belly. The pork belly is cut into pieces and placed in a clay pot with seasonings such as soy sauce, sugar, cooking wine, and ginger slices, then slowly stewed over low heat until the meat becomes tender and develops a glossy red color.
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  Braised Pork with Sour Cabbage

  Stewed pork slices with sour cabbage is a dish made by simmering thin slices of pork tenderloin with sour cabbage and seasonings in a clay pot. The pork slices are marinated with seasoning, then combined with sliced sour cabbage and slowly stewed in broth or water over low heat, resulting in tender meat and well-infused sour cabbage flavor.
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  Sautéed Wuchang Fish Slices in Golden Soup Pot

  Fresh wuchang fish slices stir-fried in a golden broth with tofu, mushrooms, and greens, served in a clay pot for rich flavor and tender texture.
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  Spicy Mapo Tofu in Clay Pot

  Spicy Mapo Tofu is a dish made primarily from tofu, combined with minced meat and fermented broad bean paste, among other seasonings. The tofu is cut into cubes and slowly simmered in a clay pot with the sautéed minced meat and broad bean paste, allowing the flavors to fully penetrate the tofu, resulting in a rich, spicy, numbing, savory, and aromatic taste.

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