Honghu Lotus King Hot Pot • Haowei Mutton Restaurant (Shuangfu Store)
火锅 · ⭐ 3.8
No. 152, Annex 52, Shuangfu Times Square — Hao Zi Wei Lamb Restaurant
Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Stir-fried Lamb LiverA Chinese dish made by quickly stir-frying fresh lamb liver with vegetables like green pepper and onion, resulting in a tender and fragrant dish.
Special Lamb Offal DishA dish made with lamb offal such as tripe, intestines, and lungs, simmered with spices like chili and Sichuan pepper for a rich, aromatic flavor.
Special Lamb DumplingsSpecial lamb dumplings filled with seasoned minced lamb, boiled and served with chili oil and cilantro for a spicy, aromatic taste.
Pig's Foot Tofu PuddingPig's foot tofu pudding is a dish made with pig's feet and tofu. The pig's feet are stewed and mixed with soft tofu, then seasoned with seasonings. It has a rich texture and is tender and flavorful.
Steamed Lamb with Rice FlourSteamed lamb with rice flour is a dish made by marinating lamb pieces in seasonings, coating them with stir-fried rice flour, and steaming until tender, resulting in soft meat and rich rice aroma.
Mutton Hot PotMutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
Pea ShootsPea 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.
High Mountain LambHigh mountain lamb is made from highland-raised goat leg meat, simmered with ginger, scallions, and cooking wine for a tender, fragrant dish rich in nutrition.