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Xiong Mao Lai Hot Pot (Jinmao Bay Branch)

火锅 · ⭐ 4.5

Shop No. L214B, Level 2, Jinmao Bay Shopping Center, Yadong Road

Dishes

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  兰州丑面片

  兰州丑面片是一种以面粉为主料制作的面食，将面团擀成薄片后切成宽条状，煮熟后拌入调料或搭配汤汁食用。常见配料包括蔬菜、肉类和酱料，口感筋道，风味朴实。
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  北海太阳鱼籽虾滑

  北海太阳鱼籽虾滑是一道创意海鲜菜品，以新鲜虾肉手工捶打成细腻虾滑为主料，表面铺满橙红透亮的北海太阳鱼籽。制作时将虾滑蒸熟或焯熟至Q弹，再均匀点缀鱼籽。入口时虾滑鲜甜弹牙，鱼籽在舌尖爆开带来浓郁海洋咸鲜与微妙颗粒感，整体口感层次丰富，味道鲜美清爽，兼具视觉与味觉享受。
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  原切牧场牛上脑

  原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
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  嫩滑锁鲜牛肉

  嫩滑锁鲜牛肉选用优质牛里脊肉为主料，采用快速滑炒的烹饪方式制作。牛肉经蛋清、淀粉等腌制后，在高温热油中迅速滑散，锁住内部肉汁，保持鲜嫩口感。成品肉质细腻多汁，外层微带焦香，内里柔软弹牙，咸鲜适口，搭配青红椒等时蔬更添清爽风味。
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  手打椰乳虾滑

  手打椰乳虾滑以新鲜虾仁为主料，手工捶打成泥后加入椰奶搅拌均匀，形成细腻滑嫩的虾滑。虾滑可直接煮熟食用，也可用于火锅或蒸制，口感弹牙，带有椰奶的清香。
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  New Zealand Pasture Lamb Roll

  New Zealand Pasture Lamb Roll is made with fresh lamb meat, vegetables, and spices, and is cooked by baking or steaming. It has a tender texture and unique flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  海鸭蛋鱼丸撞牛肉丸

  海鸭蛋鱼丸撞牛肉丸是一道创意融合菜，将手工制作的Q弹鱼丸与多汁牛肉丸巧妙结合，中心嵌入流沙海鸭蛋黄。制作时先将新鲜鱼肉与牛肉分别剁茸调味，鱼丸内包入咸香海鸭蛋黄，牛肉丸则保持纯肉质感，两者一同入高汤煮熟。口感层次丰富：鱼丸嫩滑带鲜，牛肉丸弹牙爆汁，咸蛋黄流心带来惊喜。整体咸鲜浓郁，海陆风味碰撞，汤汁醇厚回甘。
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  Australian M-grade Prime Snowflake Wagyu

  Australian M-grade prime snowflake wagyu is made from high-quality Australian wagyu, with tender meat and evenly distributed fat, showing a snowflake pattern. It is cooked using low-temperature slow roasting to retain its original flavor.
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  Bear Cat Spicy Bone Soup Pot

  Xiong Miao Spicy Bone Soup Pot is made primarily from pork and beef bones, simmered with various spices and chili peppers. The broth combines the rich flavor of bone soup with the aromatic heat of spicy seasonings, accompanied by side dishes such as bean sprouts, potatoes, and wide rice noodles, to be enjoyed after cooking.
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  Spicy Light-Load Beef Tallow Hot Pot with Bone Broth

  The spicy light-load beef tallow hot pot with bone broth is made with beef tallow, bone broth, and various vegetables through stewing. It has a spicy flavor and is suitable for those who enjoy rich flavors but also pursue a healthy diet.
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  Pasture-raised Lamb Cutlets

  Pasture-raised lamb dish featuring fresh lamb leg or rack, marinated and then pan-seared or braised. Vegetables like onion, carrot, and potato are often added, seasoned with salt, black pepper, and rosemary.
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  Cat's Paw Fish Bean Curd

  Cat's Paw Fish Tofu is a dish made primarily from fish meat and tofu. Fish paste is shaped into cat paw forms, then gently cooked with soft tofu in broth or water over low heat to infuse the flavor.
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  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots

  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots is a specialty dish made with fresh dragon's beard bamboo shoots and various ingredients. The bamboo shoots are blanched and then stir-fried or simmered with seasonings, resulting in a tender texture and fragrant taste.
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  Crispy Lamb Rolls with Bone

  Crispy lamb rolls made by wrapping thin slices of lamb around pork crackling, then marinating and steaming or pan-frying. Main ingredients: lamb and pork crackling, enhanced with seasonings.
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  香香猪五花

  香香猪五花主要由猪五花肉制成，经过腌制后煎烤或炖煮，使肉质软嫩，肥而不腻。通常加入葱、姜、蒜等调料提香，部分做法会加入酱油、糖和料酒调味。
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  Crispy Tripe from the Plateau

  Highland crispy tripe is a dish made from beef stomach (tripe), quickly blanched or boiled to maintain its crisp texture. It's typically seasoned with chili, Sichuan pepper, garlic, and green onion, and may include side ingredients like duck blood or beef intestine.
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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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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.
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  Spicy and Savory Beef

  Spicy beef is a dish made primarily from beef shank, sliced or shredded and marinated with wine, soy sauce, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, tender meat, and a spicy, fragrant flavor.

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