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Jingmen Lao Bao San - Tongguo Shuan Rou - Bao Dou (Lu Hai Yuan Store)

火锅 · ⭐ 4.6

4th Floor, Yisheng Life Service Center, Yizhuang Lu Hai Yuan San Li, Boxing 7th Road

Dishes

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  Hand-Cut Premium Pork Dumplings

  Hand-cut premium pork belly slices from the tenderloin, evenly thick, marinated and quickly stir-fried or blanched to retain tenderness. Seasoned with葱姜蒜, sometimes a touch of soy sauce and cooking wine.
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  Blanched Beef Tripe

  Water-blown beef tripe is a dish made with beef tripe, quickly blanched and then briefly boiled to maintain its crisp texture. It's typically seasoned with scallions, ginger, garlic, chili, and optionally a touch of soy sauce, vinegar, or Sichuan pepper oil.
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  Quick-boiled羊肚丝

  Water-blown羊肚丝 is a dish primarily made with羊肚. After cleaning the羊肚 thoroughly, it is sliced into thin strips and quickly blanched in boiling water until cooked. It is then mixed with seasonings. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the羊肚丝.
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  Clear Spring Soup Pot

  The clear soup hot pot is made with fresh spring water as the broth, simmered with chicken bones and pork bones, and enhanced with a few slices of ginger and scallions to remove fishy odors and add fragrance. Main ingredients include various vegetables (such as cabbage, tofu, mushrooms), meats (such as beef slices, lamb slices), and seafood (such as shrimp, fish fillets). The ingredients are cooked in the clear soup and then enjoyed.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  Premium Beef Rib No.1

  Premium Beef Roll No. 1 primarily uses beef rolls as its main ingredient, paired with vegetables such as onions and green peppers, and prepared by stir-frying. The beef rolls are first marinated before being stir-fried together with the sliced accompaniments and seasoned to completion.
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  Premium Xiling High-Calcium Lamb

  Premium Xilingol high-calcium lamb selected from优质羔羊 in Xilin Gol League, Inner Mongolia. Tender meat rich in calcium. After blanching to remove blood, it's stewed with ginger slices and green onions to preserve its natural flavor.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Mutton Skewers, Beef Tripe, Fish Cake, Steamed Bun Slices

  A dish combining lamb skewers, beef tendon, fish tofu, and steamed bun slices. Lamb is cut into small pieces and grilled on skewers, beef tendon is sliced, blanched, and stir-fried with fish tofu, then served with steamed bun slices for a rich, varied texture.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

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