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Lu Xiao Er Chongqing Hot Pot

火锅 · ⭐ 4.4

No. 51, Huzhu Street

Dishes

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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Hand-Cut Lamb Ribs

  Hand-cut lamb chops use fresh leg or shoulder meat, sliced thick to preserve fiber integrity. Marinated and pan-seared or grilled for a crispy exterior and juicy, tender interior.
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  Happy鸳鸯 Pot

  A dual-bowl hot pot featuring spicy Sichuan-style red broth and mild clear broth, served with assorted meats and vegetables for a flavorful communal dining experience.
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  Hot Pot Broth

  A spicy and aromatic broth made from chili, Sichuan peppercorns, and other seasonings, used as the base for hot pot cooking.
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  Special Fresh Shrimp

  Fresh shrimp served at a special price, prepared by steaming or blanching to preserve natural flavor and tenderness.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Ximeng Lamb Ribs

  Ximeng lamb ribs feature tender, juicy meat from Inner Mongolia's Xilin Gol League, grilled over charcoal for a rich grassland flavor.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Spicy Soup Base

  Spicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.

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