Lao Yuanzi Hot Pot
火锅 · ⭐ 4.0
Building No. 41, Lane 1, Laodong Second Team, Xixiang Subdistrict
Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Hand-Beaten Pork and Pickled Mustard Greens MeatballsMade from fresh pork and pickled mustard greens, hand-pounded into meatballs with a chewy texture, savory-sweet flavor, and a crisp, refreshing aroma from the greens.
Pork Shoulder SliceA dish made from pork shoulder slices, marinated and stir-fried with vegetables for a savory and tender texture.
Bubble Thin TofuA crispy and tender snack made from thin tofu, deep-fried until bubbled and golden, often seasoned with chili powder or sauce.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Premium Beef RollsPremium beef rolls are made by rolling优质 beef slices into a卷 shape, often cooked with vegetables like lettuce and carrots. The beef is flattened, seasoned, rolled, secured with bamboo skewers, and steamed or boiled until done, also suitable for hot pot.
Premium Duck IntestinesPremium duck intestine is a dish featuring duck intestine as the main ingredient, quickly blanched or stir-fried to maintain its crisp texture. Seasoned with garlic, chili, and scallions, or enhanced with fermented bean paste and soy sauce.
Spicy Mushroom SoupA spicy mushroom soup made with wild mushrooms and chili oil, simmered slowly to bring out rich flavors and a bold, numbing heat.
Spicy Oil Mushroom Hot Pot (Yin-Yang)A spicy and savory red oil broth and a mild, fresh mushroom soup broth make up this dual-fry pot. One side features a numbingly spicy red oil base, while the other offers a delicate, flavorful mushroom broth. Key ingredients include fresh mushrooms (such as shiitake, enoki, and king oyster), beef slices, tripe, beef tendons, and vegetables, all simmered to perfection.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.