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Bao Shifu Hot Pot Spicy Soup (Liuying Road Store)

火锅 · ⭐ 3.8

Unit 102, Unit 1, Building 43, Meiyun Xinghai Residential Community

Dishes

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  Cold Noodles

  A refreshing cold noodle dish made with buckwheat noodles, vegetables, and a spicy sauce, served chilled for a cool and satisfying meal.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Bao's Sauce Pot

  A hearty dish featuring meats and vegetables simmered in a special sauce, served in a clay pot for rich flavor and warmth.
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  Grape Fruit Salad

  A refreshing dessert made with fresh grapes, fruit pieces, honey, and lemon juice. Chill before serving for a sweet and tangy treat.
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  Quanyangquan

  A nourishing dish made with fresh spring fish, mountain yam, and goji berries, gently stewed to highlight natural flavors.
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  Probiotic Composite Beverage

  A refreshing drink made from milk, yogurt, and various probiotics, promoting gut health through active bacterial cultures.
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  Spicy Hot Pot in Clay Pot

  Spicy hot pot is a Chinese dish cooked in a clay pot with vegetables, tofu, meat, and seafood, seasoned with spicy sauce and broth. Ingredients are layered in the pot, then simmered slowly until tender and flavorful.
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  Secret Sauce Pot

  A hearty dish made with pork, tofu, and cabbage simmered in a special secret sauce, served in a clay pot for rich flavor.
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  Premium Crab Stick

  Premium crab stick made from high-quality fish paste, steamed to perfection for a tender and flavorful texture, commonly used in salads, sushi, or hot pots.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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