Li Huo La Old Hot Pot (University Town Xixie Branch)
火锅 · ⭐ 4.1
Building 5, Phase I of Xijie Commercial Street, University Town, 1st–2nd Floors
Dishes
Five Soil Egg Fried RiceA savory dish made with five fresh soil eggs and rice, stir-fried to perfection for a rich, aromatic flavor.
Li Family Homemade Ham SausageMade with fresh pork and quality starch, hand-mixed and smoked at low temperature for a rich, smooth flavor.
Li's Farmhouse Sweet Potato SkinA Sichuan-style dish made with sweet potato skin, seasoned with chili, garlic, and scallions for a spicy and fresh flavor.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
Bubble TofuBubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
Tomato and Tender Pork SlicesTomato and tender meat slices is a dish primarily made with fresh tomatoes and tender meat slices. The preparation involves cutting tomatoes into pieces, marinating the meat slices, then cooking them together until the meat is fully cooked, allowing the acidity and sweetness of the tomatoes to perfectly blend with the tenderness of the meat.
Brown Sugar Ice TangyuanRed sugar ice tangyuan is made primarily from glutinous rice flour dumplings, cooked with red sugar and water. After boiling, the tangyuan are cooled in ice water to achieve a chewy texture. As the red sugar melts during heating, it forms a thick syrup that blends well with the tangyuan for delicious consumption.
Rongchang Pugai NoodlesRongchang Pugai Noodles is a specialty noodle dish from Rongchang, Chongqing, featuring hand-pulled noodles served with spicy red oil, Sichuan pepper, garlic, and bean sprouts.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.
Yuan Yang Pig IntestinesA fusion dish featuring pig intestines cooked in two styles: one braised with spices, the other gently stewed for a rich, layered flavor.
Black Premium Shrimp PasteA premium shrimp paste made from fresh shrimp, hand-pounded to a smooth texture, with a striking black color and delicate, tender flavor—ideal for high-end dishes or hot pot.