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Longxiang Ula Hot Pot (Changxin Street Branch)

火锅 · ⭐ 4.0

Metro Mingdian D7-105, at the intersection of Changxin Street and North Renmin Street

Dishes

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  Wula Hot Pot

  A Northeast Chinese hot pot dish made with beef oil, chili, and Sichuan pepper, simmered with vegetables like potatoes and cabbage in a clay pot.
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  Inner Mongolia Lamb

  Inner Mongolian lamb is a dish featuring fresh lamb from Inner Mongolia, typically cut into pieces or slices, blanched, then stewed or stir-fried with scallions, ginger, garlic, and cooking wine to preserve its tender texture.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Fried Tofu Skin

  Fried tofu skin is a Chinese dish primarily made with tofu skin. The tofu skin is cut into strips or pieces and deep-fried in hot oil until golden and crispy, resulting in a fragrant outer crust and a soft interior. It can be eaten as is or paired with sauces, and also used as an ingredient in other dishes.
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  Special Flavor Radish

  A cold dish made from white radish marinated with garlic, chili, and soy sauce, offering a crisp and distinctive flavor.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Premium Pork Belly

  Premium pork belly is made from pork belly with a balanced ratio of fat and lean meat. After blanching to remove any odor, it is marinated with soy sauce, cooking wine, sugar, and other seasonings, then slowly stewed or braised in a pot until the meat becomes tender and glossy red.
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  Self-Service Dipping Sauce

  A self-service dipping sauce made by mixing various seasonings, commonly including soy sauce, vinegar, garlic, ginger, green onions, chili oil, cilantro, and sesame paste. Customize to taste and enjoy with hot pot, barbecue, cold dishes, or dumplings.
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  Mixed Mushroom Platter

  A dish featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, stir-fried or blanched and seasoned with garlic and scallions for a savory taste.
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  Sour Cabbage Seafood Hot Pot Base

  A sour cabbage-based hot pot with fresh seafood like shrimp, squid, and clams, offering a tangy and savory flavor.

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