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Wu Laoyao Hot Pot (Shuyuan Branch)

火锅 · ⭐ 4.5

Room 2, 1st Floor, No. 101, Lane 858, Lao Lu Highway

Dishes

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  Wu Family Layered Tripe

  A Sichuan dish made from layered beef tripe, known for its crisp texture and spicy flavor, often served with a special chili oil sauce.
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  Wu Family Tender Beef

  Wu Family Tender Beef features fresh beef tenderloin marinated in a secret sauce and quickly stir-fried to perfection, resulting in a tender and aromatic dish.
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  Wu Family Crisp Tripe

  Fresh beef tripe from Wu Family is quickly blanched to retain its crisp texture, served with a spicy garlic oil dipping sauce for a bold, numbing flavor.
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  Wu Family Shrimp Balls

  A dish made from fresh shrimp meat, hand-pounded into a smooth paste and shaped into tender balls, typically served in a light broth or stir-fried with vegetables.
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  Wu Family Crispy Pork

  A traditional Chinese dish made by marinating pork belly, coating it in starch batter, and deep-frying until crispy and tender.
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  Wu Family Bone King Pot

  A rich stew made with pork bones and aromatic spices, slow-cooked to tender perfection.
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  Wu Family Duck Blood

  A Sichuan-style dish made with duck blood stir-fried with chili and fermented bean paste, known for its tender texture and spicy flavor.
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  Yaoge Fresh Duck Intestines

  A Sichuan-style dish made with fresh duck intestines, marinated and quickly blanched for a crisp, spicy flavor.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.

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