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Hong Huo Tang

火锅 · ⭐ 3.9

Opposite the Huairou Party School, southwest side of the Huairou Yingbin Roundabout, Huairou District

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Triangle Bone

  Triangular bone is the shoulder blade area of pork, mainly composed of bones and a small amount of lean meat. It is usually blanched and then stewed or braised with seasonings to make it flavorful and tender, suitable for home cooking.
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  Assorted Braised Delicacies

  A mixed braised dish featuring various ingredients like pig trotters, chicken wings, eggs, dried tofu, and seaweed knots, slowly simmered in a seasoned broth to absorb rich flavors.
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  Lamb

  Made primarily with lamb, typically using leg or shoulder meat, the meat is cut into pieces and blanched in water to remove any odor, then simmered or braised with seasonings such as scallions, ginger, and garlic. It can also be roasted or stir-fried to achieve tender, flavorful meat.
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  Hangover Dumplings

  Alcohol-relief dumplings filled with pork and shrimp, seasoned with scallion and ginger, wrapped in thin dough and boiled. Serve with clear soup or soy-vinegar sauce for a refreshing taste that helps relieve hangover discomfort.
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  Sour Cabbage Hot Pot

  Sour cabbage hot pot features sour cabbage as the main ingredient, paired with pork, beef, or chicken, and side dishes like tofu, vermicelli, and Chinese cabbage. After blanching the cabbage, it's boiled with broth and simmered with meats and vegetables until fully cooked, creating a rich, tangy broth.
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  Golden Thread Eel

  A dish made by slicing eel into thin threads, deep-fried until golden, then stir-fried with sweet and sour sauce for a crispy, tender texture.

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