Xiong Mao Lai Hot Pot (Ninghe Wuyue Plaza Branch)
火锅 · ⭐ 4.8
Units 4019–4020, 4th Floor, Wuyue Plaza, Guangming Road
Dishes
Thick-cut Black BeefThick-cut black beef uses premium black beef, sliced thickly and cooked by pan-frying, grilling, or stir-frying to retain its tenderness and juiciness.
原切牧场牛上脑原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
Tempura Mulberry Leaf Crispy PorkTempura Mulberry Leaf Crispy Pork is a dish made with pork wrapped in a special batter and deep-fried. It is served with fresh mulberry leaves, offering a crispy exterior and tender interior.
Milk-Scented Snowflake Beef ShankMilk-scented snowflake beef shank is a dish made with beef shank and milk. The meat is tender with a rich milk flavor.
Angus Beef Top BladeAngus beef top blade is made from the premium top blade cut of Angus beef, featuring tender meat with even fat distribution. It is typically marinated and then cooked by grilling or charcoal roasting to preserve the natural flavor of the beef.
Buffalo Tripe with Spicy FlavorBuffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
Boneless Basa FishBoneless catfish is a dish featuring catfish as the main ingredient. After cleaning, bones and fins are removed, allowing it to be cooked by frying, boiling, steaming, or pan-frying. It's commonly seasoned with ginger slices and scallions, or enhanced with sauces for added flavor.- Panda Lamb with Sand OnionA creative dish featuring tender lamb slices wrapped around sand onion (a wild herb), shaped like pandas, steamed or quickly stir-fried for a fresh, aromatic taste.
- Bear Cat Hug BambooA Chinese home-style dish made with fresh bamboo shoots, pork slices, wood ear mushrooms, and green peppers, offering a crisp and savory taste.
- Bear Cat Spicy Bone Soup PotXiong Miao Spicy Bone Soup Pot is made primarily from pork and beef bones, simmered with various spices and chili peppers. The broth combines the rich flavor of bone soup with the aromatic heat of spicy seasonings, accompanied by side dishes such as bean sprouts, potatoes, and wide rice noodles, to be enjoyed after cooking.
Breaking the Soil Intangible Heritage Dragon's Beard Bamboo ShootsBreaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots is a specialty dish made with fresh dragon's beard bamboo shoots and various ingredients. The bamboo shoots are blanched and then stir-fried or simmered with seasonings, resulting in a tender texture and fragrant taste.
Panda Lamb from the GrasslandGrassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
Sichuan Pepper Chicken SlidersGreen Sichuan pepper chicken is a dish made with chicken and green Sichuan peppercorns. Chicken slices are marinated and stir-fried with the peppercorns to create tender meat and rich aromatic flavor.
香香猪五花香香猪五花主要由猪五花肉制成，经过腌制后煎烤或炖煮，使肉质软嫩，肥而不腻。通常加入葱、姜、蒜等调料提香，部分做法会加入酱油、糖和料酒调味。
Duck Blood TofuDuck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.
Spicy and Savory BeefSpicy beef is a dish made primarily from beef shank, sliced or shredded and marinated with wine, soy sauce, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, tender meat, and a spicy, fragrant flavor.
Truffle Beef Fried RiceBlack truffle beef fried rice made with rice, diced beef, black truffle slices, and vegetables like carrots and green peas, stir-fried quickly in hot oil. Beef is marinated beforehand for tenderness, and truffle adds a unique aroma.
Black Gold Tiger Prawn BallsBlack gold tiger shrimp dumplings made from fresh tiger prawns, deveined and minced, mixed with egg white, starch and a touch of salt to form a springy paste. Semi-transparent with a black edible pigment or black truffle powder on top for a unique black-gold appearance.