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Lao Huang Niu Ox Eight Treasure Sour and Spicy Hot Pot (Han Zheng Street Branch)

火锅 · ⭐ 4.6

200 meters on foot from Exit A of Hanzheng Street Metro Station (next to Abao Shengjian Bao)

Dishes

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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Eight Treasure Beef Platter

  A refined dish featuring eight selected beef cuts, slow-cooked and arranged on a platter for rich, layered flavors.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Beef Spinal Cord

  Beef spinal cord is a dish featuring beef spinal cord as the main ingredient, typically cleaned and blanched before being cooked by stewing, steaming, or braising to achieve a tender, soft texture, often enhanced with ginger slices and scallions for flavor and aroma.
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  Freshly Sliced Fatty Beef

  Freshly sliced fatty beef made from tender cuts like brisket or shoulder, quickly cooked to retain juiciness. Commonly served in hot pot or as a grilled dish with garlic and onions for enhanced flavor.
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  Crispy Beef Tripe

  A Sichuan dish made with beef tripe stir-fried quickly with chili, garlic, and scallions, offering a crisp texture and spicy flavor.
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  Crispy Tripe

  A spicy cold dish made from pig or cow tripe, quickly blanched and tossed with garlic, chili, and cilantro for a crisp, flavorful bite.
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  Lipu Taro

  A sweet dish made from Lipu taro, a specialty from Guangxi, steamed and seasoned with sugar or milk for a soft, fragrant flavor.
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  Golden Award Sour Spicy Pot

  A spicy and sour hot pot made with pork bone broth, pickled vegetables, chili, and beef slices, known for its bold flavor and rich aroma.
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  Golden Sour Spicy Pot

  A golden broth-based hot pot with sour and spicy flavors, featuring fermented vegetables, tofu skin, and fresh ingredients, perfect for a warming meal.
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  Crispy Pork Belly with Fat

  A crispy pork belly dish made by frying marinated pork belly until golden and crunchy, offering a rich, savory flavor.
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  Freshly Sliced Wagyu Sirloin

  Freshly sliced sirloin beef from the tenderloin, served thinly sliced raw or briefly blanched and涮煮 to preserve its natural flavor.
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  Tender Duck Blood

  Fresh duck blood is a dish made primarily with duck blood, typically sliced and briefly blanched in boiling water until set, then stir-fried or simmered with scallions, ginger, garlic, and greens to preserve its delicate texture and fresh flavor.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.

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