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Xin Fang Lao Ya Tang Hot Pot (Liu Dao Kou Branch)

火锅 · ⭐ 4.6

6th Institute Building, No. 25, Qinghua East Road, 3rd floor above Guangfa Bank elevator

Dishes

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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Handcrafted Fresh Beef Meatballs

  Handcrafted fresh beef balls are made from fresh beef, carefully pounded by hand until the meat becomes tender and smooth, then shaped into small balls. The preparation process emphasizes preserving the original flavor of the beef. These meatballs have a chewy texture and tender meat, making them an ideal accompaniment for hot pot or soups.
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  Organic Vegetables

  Organic vegetables refer to vegetables grown without the use of chemical pesticides, fertilizers, or growth regulators during cultivation, and instead are cultivated using natural methods. Common types include spinach, broccoli, carrots, and tomatoes. The typical preparation methods involve washing them and then serving them raw in salads, stir-frying, or steaming to preserve their original flavor.
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  Century-Old Secret Spicy Duck Heads

  The duck heads are marinated and then simmered with various spices and chili peppers, allowing the flavors to penetrate deep into the ingredients. The main ingredient is duck head, supplemented by Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, and green onions.
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  Secret-Recipe Lamb Spine

  Spicy lamb spine is primarily made with lamb vertebrae, which are blanched to remove odor and then slowly stewed with various spices and seasonings. During preparation, common辅料 include star anise, cassia bark, Sichuan pepper, ginger slices, and green onion segments, resulting in tender meat and rich broth.
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  Qinchuan Sour Cabbage Beef

  Simmered together with small yellow beef and Qin Chuan sour cabbage, the beef becomes tender while the cabbage remains crisp, resulting in a rich and flavorful broth. The main ingredients are small yellow beef shank and hand-cured sour cabbage, slowly stewed over low heat to allow the flavors to blend harmoniously.
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  Bamboo Mushroom Duck Hot Pot

  Bamboo fungus old duck pot is made with old duck as the main ingredient, combined with bamboo fungus, ham, goji berries, and other ingredients stewed together. The old duck is first blanched to remove any odor, then placed in a clay pot with bamboo fungus and ham, along with water and seasonings, and slowly simmered until the duck meat is tender and the broth is rich.
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  Hand-stretched Noodles

  Hand-pulled noodles are a type of noodle made by hand-stretching, primarily using flour and water as ingredients. They are crafted through processes such as kneading, resting, and stretching. The noodles are chewy and elastic, with a unique texture that can be enjoyed with various broths or stir-fried dishes.
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  Mushroom Platter

  Mushroom platter is a dish primarily made with various fresh mushrooms. The preparation is simple: clean mushrooms such as shiitake, enoki, and oyster mushrooms, slice or tear them, then sauté with garlic slices and olive oil until cooked through, and finally arrange on a plate.
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  Sour Radish and Duck Hot Pot

  Suan Luobo Lao Ya Guo is a dish primarily made with old duck, combined with辅料 such as sour radish, ginger slices, and green onion segments. After blanching the duck meat, it is cooked together with sour radish in a pot, adding an appropriate amount of water and seasonings to slowly stew over low heat until the duck meat becomes tender and the broth rich and flavorful.
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  Duck Leg Rice Bowl

  A savory dish featuring tender duck leg meat mixed with rice and vegetables, seasoned with a flavorful sauce.

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