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Haidilao Hot Pot (Chenghuang Temple Branch)

火锅 · ⭐ 4.5

No. 489 Henan South Road, Hong Kong Mingdu, Level 4, Unit 401

Dishes

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  Premium Beef Meatballs (Half Portion)

  Premium beef meatballs made from high-quality beef, hand-pounded for a tender and juicy texture. Perfect for soups, hot pots, or stir-fries.
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  Signature Shrimp Paste (Half Portion)

  Fresh shrimp meat is hand-pounded into a smooth paste, mixed with seasonings and starch, then steamed or simmered to preserve its natural flavor and tender texture.
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  Stir-fried Duck Blood with Spicy Sauce

  Lao Pai Sheng Ya Xue is a unique dish made primarily with fresh duck blood, combined with various spices and seasonings. The duck blood is carefully processed to achieve a tender texture, then served with a specially crafted Lao Pai sauce, resulting in a delicious and nutritious meal.
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  Lao Pai Beef Noodle

  Lao Pai Beef is a delicious dish made with high-quality beef slices, seasoned with a secret sauce and vegetables, carefully prepared to perfection. The tender and juicy beef slices blend perfectly with the sauce and vegetables, creating a rich and layered flavor experience.
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  Crispy Beef Tripe with Spicy Sauce

  Lao Pai Crispy Tripe is a dish made from selected beef tripe. The tripe is carefully processed to maintain its tender texture, then marinated with a specially crafted seasoning to enhance flavor. Finally, it is quickly cooked to achieve a perfect balance of crispy exterior and tender interior.
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  Stir-fried Duck Intestines

  Lao Pai Duck Intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are quickly blanched in boiling water, then drained and served with a specially prepared sauce or dipping sauce. The preparation emphasizes maintaining the crisp and tender texture of the duck intestines.
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  Fried Tofu Skin Rolls (Half Portion)

  Fried tofu skin rolls filled with savory ingredients, served in a half portion for a lighter meal.
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  Pig Brain Flowers

  Pig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Fat Cizha

  A sweet, chewy rice cake made from glutinous rice flour, often served with sugar or peanut powder for a delightful texture and flavor.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Spicy Tomato Hot Pot

  Spicy tomato hot pot features two flavors: one side with spicy麻 (numbing) base made from Sichuan peppercorns, chili, and fermented bean paste; the other with fresh tomato broth. Main ingredients include beef slices, tripe, vegetables, tofu, and vermicelli, all cooked in the two broths.

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