Copper Pot Hotpot (Tiansheng Li Street Store)
火锅 · ⭐ 3.8
No. 253 Tiansheng Road, Life Experience Center, Tiansheng Lijie, 2nd Floor, Unit 157
Dishes
Inner Mongolia Lamb Top BladeInner Mongolian lamb neck is made from the tender neck meat of Inner Mongolian lambs, with evenly distributed fat. Sliced and quickly cooked by blanching or stir-frying to preserve its natural flavor.
Diao Xiao NoodlesKnife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
Northern Clear SoupA light soup made from bones and vegetables, popular in northern China for its clear broth and mild flavor.
Northern Sesame PasteA traditional condiment made from roasted sesame seeds, commonly used in northern Chinese cuisine for noodles, cold dishes, or dipping.
Plain Shrimp PastePlain shrimp paste is made by grinding fresh shrimp into a paste, mixed with egg white and starch, then shaped into balls. It's tender and elastic, commonly used in hot pot or steamed dishes.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Fresh Shrimp PasteFresh shrimp paste made from hand-pounded fresh shrimp, seasoned with egg white and starch, offering a delicate and chewy texture, commonly served in hot pot or steamed.