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Lixiang Old Hot Pot

火锅 · ⭐ 3.7

125 meters southeast of the intersection of Xuefu East Road and Zhide Road

Dishes

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  Cold Pot Fresh Duck Blood

  Cold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
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  Cold Pot Fresh Duck Blood 1

  A Sichuan-style dish made with fresh duck blood and special seasonings, served cold for a spicy and tender taste.
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  Sichuan Golden Needle Mushrooms

  A Sichuan dish made with golden needle mushrooms stir-fried in a spicy and numbing sauce, featuring garlic, chili, and doubanjiang.
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  Fried Egg with Delicacies

  A traditional Chinese dish made by frying eggs mixed with ingredients like shrimp, ham, and mushrooms, resulting in a crispy exterior and tender interior.
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  Grilled Beef Tendon

  Beef tendon is a dish primarily made with beef tendons as the main ingredient. To prepare it, first clean the beef tendons thoroughly, then marinate them to absorb flavor. Next, slow-roast them over charcoal or in an oven until the surface is slightly charred and the inside is fully cooked. Finally, serve with appropriate seasonings.
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  Roasted Beef Tripe

  Grilled tripe is a dish primarily made with tripe as the main ingredient. To prepare it, first clean the tripe thoroughly and cut it into appropriate sizes, then marinate it with a specially prepared marinade to infuse flavor. Next, place the marinated tripe on a grill and slowly roast it over charcoal until the surface turns golden brown and fills the air with aroma. Finally, serve it with适量 of seasoning for enjoyment.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Vegetable Assortment

  Vegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
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  Full Red Pot

  A spicy Sichuan hot pot made with beef, tripe, and blood sausage, simmered in a fiery red broth of chili and Sichuan peppercorns.
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  Liangxiang Yinyang Pot

  A fusion hot pot dish from Sichuan, featuring a dual broth of spicy beef oil and clear soup, served with beef, tripe, beef tendons, and vegetables for separate cooking.

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