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Xu's Charcoal Copper Pot Hand-Cut Fresh Lamb (Baitaobao Store)

火锅 · ⭐ 4.2

No. 57-50, Baita River Road, Doors 5–6

Dishes

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  Hand-Cut Lamb Neck Meat

  Fresh lamb neck meat, hand-cut and quickly cooked for tender, flavorful bites.
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Edamame

  Edamame is a common legume vegetable, appearing in bright green color with tender green beans inside the pods. It is typically boiled and seasoned for eating, or stir-fried or stewed with other ingredients. The texture is fresh and嫩, and it is rich in nutrition.
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  Seafood Sour Cabbage Pot

  Seafood sour cabbage pot is based on sour cabbage, paired with various seafood such as fish slices, shrimp, and crab, then simmered with premium broth or clear soup. The freshness of the seafood blends harmoniously with the tangy flavor of the sour cabbage, creating a unique taste.
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  Specialty Seafood Hot Pot

  A flavorful hot pot featuring fresh shrimp, crab, shellfish, and squid simmered in a savory broth with vegetables.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Self-Rolled Lamb Rolls

  Fresh lamb slices are hand-rolled into rolls, often marinated with spices and cooked by grilling or boiling. Tender and flavorful.
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  Homemade Blood Sausage

  Blood sausage is a traditional food made from pig blood, pork, and seasonings. Mix fresh pig blood with minced pork, add salt, pepper, scallions, ginger, and other seasonings, then fill the mixture into cleaned pig intestines and steam or boil until ready to eat.

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