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Old Bay Village Hot Pot Bazaar

火锅 · ⭐ 4.2

No. 117, Zhengyang Road

Dishes

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  Cold Pot Duck Blood

  Cold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
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  Large-leaf Beef Tripe

  Big leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
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  Tomato Yang-Yang Hot Pot

  A hot pot featuring a tomato base and spicy Sichuan-style broth, combining sweet-tart and numbing-spicy flavors with beef, vegetables, and more.
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  Rose Lychee

  Rose Lychee is a dessert dish made primarily with fresh lychees, carefully combined with rose syrup or rose petals. The lychees are peeled and pitted, then mixed with rose syrup and stirred, or rose petals are sprinkled on top of the lychees, creating a unique flavor that blends the fragrance of roses with the sweetness of lychees.
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  Bamboo Tube Shrimp Paste

  A dish of fresh shrimp paste steamed inside bamboo tubes, offering a delicate, tender texture with a subtle bamboo aroma.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.

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