Ba Er Lao Hot Pot (Nankai Main Branch)
火锅 · ⭐ 4.8
No. 36 Zeng 17, Xihu Road
Dishes
Three-Jin Beef Tallow Full Red PotThree-jin beef tallow full red pot is a Sichuan dish mainly made with large amounts of beef tallow, which is heated and then cooked with various seasonings and ingredients. It has a rich taste and unique fragrance.
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Ba Er Special Pickled RadishBa Er Special Pickled Radish is a Sichuan dish made with radishes and seasoned with chili, salt, vinegar, and other seasonings. It has a crisp texture and a sour-spicy flavor, making it an excellent side dish.
Hand-Cut Wagyu SirloinHand-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.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Stone-ground Black Tofu PuddingMade from premium soybeans ground traditionally in stone mills, this tofu pudding is smooth, fragrant, and embodies classic Chinese bean cuisine.
Stone-ground Black Bean CurdStone-ground black bean curd is a soy product made primarily from black beans, ground using a stone mill and then cooked. To prepare it, black beans are soaked, ground into a pulp, filtered to remove residue, heated to boiling, and then a coagulant is added to solidify the soy milk into a tofu-like consistency. Finally, seasonings or side dishes can be added according to taste.
Tender Chicken FeetA dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
Tender Glutinous Chicken FeetTender glutinous chicken feet is a dish made with chicken feet as the main ingredient, which is boiled and steamed. The chicken feet have a soft and sticky texture, paired with a special sauce for a rich flavor.
Bald Dragon TripeBàowáng máodù is a dish primarily made with beef tripe, which is cleaned and then quickly blanched in boiling water or涮 (stir-fried) in hot pot. The tripe has a crisp and tender texture with a smooth mouthfeel, commonly served with condiments such as garlic paste, cilantro, and chili oil.
Fresh Cut Lamb Leg MeatFreshly 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.
Fresh Duck IntestinesFresh duck intestine is a dish primarily made with fresh duck intestines, typically cleaned and quickly blanched or stir-fried in boiling water to maintain its crisp and tender texture. It can be seasoned with garlic, chili, scallions, and ginger, or combined with other ingredients such as bean sprouts and green peppers during cooking.