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Luo Er Hot Pot (Pengzhou Wanda Store)

火锅 · ⭐ 4.4

3rd Floor, Pengzhou Wanda Plaza

Dishes

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  United Tofu Cubes

  A dish made with tofu cubes stir-fried with vegetables and seasonings, known for its savory flavor and harmonious texture.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Handmade Leather Tofu

  Handcrafted tofu made from soybeans, pressed into a leather-like texture and often braised or seasoned for rich flavor.
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  Signature Spicy Red Pot

  Signature spicy red broth is made with beef tallow, chili, and Sichuan peppercorns, along with various spices. Main ingredients include beef, tripe, duck blood, bean sprouts, and more, all cooked in the red broth.
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  Noodles with Duck Intestines

  Dan dan noodles with duck intestine is a dish featuring these two main ingredients. Cooked noodles are set aside, while cleaned duck intestines are blanched and then stir-fried or mixed with the noodles. Seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, it offers a smooth texture and rich layers of flavor.
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  Slippery Meat Slices

  A Chinese dish made with tender pork slices stir-fried with vegetables and a light sauce, known for its smooth texture and savory flavor.
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  Braised Chicken Feet

  Braised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.
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  Scallion Pork Kidney Strips

  A dish made with sliced pork kidneys stir-fried with scallions, offering a savory and aromatic flavor.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
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  Top Fire Tripe

  A Sichuan dish made with beef tripe quickly blanched and stir-fried with chili, Sichuan pepper, and other seasonings, offering a crisp texture and numbing-spicy flavor.
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  Top Fire Goose Intestine

  A Sichuan dish made with fresh goose intestines stir-fried with chili and garlic, known for its crisp texture and spicy flavor.

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