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Liu Wenxiang Spicy Hot Pot (Baidu Mansion Tai Fu Cheng Branch)

小吃快餐 · ⭐ 3.6

No. 124, Building 5, Country Garden Taifu City, Qiangwei Road, Jiangti Street

Dishes

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  Northeastern Special Rice

  A hearty dish made with Northeast rice and stir-fried vegetables and meat, offering a rich, savory flavor.
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  Udon Noodles

  Udon is a Japanese noodle made from wheat flour, characterized by its thick strands and smooth, tender texture. The basic preparation involves rolling out the dough into a flat sheet, cutting it into strips, and then boiling it. Udon is commonly served with various broths and toppings such as sauce, vegetables, or meat, creating different flavorful dishes.
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  Cabbage

  Cabbage is a common leafy vegetable made of tightly packed layers. It's usually sliced or shredded after washing and can be stir-fried, boiled, stewed, or served cold. Common dishes include stir-frying with meat, garlic, and chili, or using it in soups and pickles.
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  Original Flavor Noodles

  A simple instant noodle dish made with wheat-based noodles and a seasoning packet, requiring only hot water to prepare. It offers a mild, savory taste and is widely consumed for its convenience.
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  Orleans Chicken Strips

  Orleans chicken strips are made from marinated chicken breast, sliced and pan-fried to a crispy finish with a rich, aromatic flavor.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Fried Blood Sausage

  Fried blood sausage is a dish made by mixing pork with starch and seasonings, then stuffing the mixture into sausage casings and frying it in oil. To prepare it, the seasoned meat filling is stuffed into the casings, steamed or boiled until cooked through, then sliced and fried in hot oil until the surface turns golden and crispy.
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  精品娃娃菜

  精品娃娃菜以嫩娃娃菜为主要食材，经过清洗后切段，用蒜末、姜片爆香，加入适量清水或高汤煮制，最后调味勾芡，使菜叶软嫩入味。
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  Classic Northeast Spicy Hot Pot

  Classic Northeast Chinese spicy hot pot made with beef tallow and various spices, served with tofu skin, potato slices, cabbage, rice noodles, luncheon meat, and bean sprouts.
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  Crispy Pork Sausage

  A Chinese snack made by frying stuffed pork sausage in a crispy skin, with a tender and juicy interior.
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  Soft-boiled Egg

  A sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.
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  Egg Sheet

  Egg tofu is a bean product made primarily from eggs, processed through steps such as beating the eggs, steaming, slicing, and drying. During production, a small amount of salt and seasonings are typically added. After steaming, it is sliced thinly and then sun-dried or dried in a dryer to create a firm, elastic dry food.
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  Spicy Hot Pot with Spicy and Numbing Flavor

  Spicy Hot Pot with Spicy and Numbing Flavor is a Sichuan dish made with various vegetables, soy products, and meats, cooked with spicy and numbing seasonings. It has a rich broth, spicy and fragrant taste, and a rich texture.

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