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Lamou Jiu Spicy Vegetable Dish

小吃快餐 · ⭐ 4.4

No. 10-4 Shangqiu Road

Dishes

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  Baoning Vinegar

  Bao Ning vinegar is a traditional fermented vinegar made primarily from high-quality glutinous rice through steaming, fermentation, and aging. The process involves mixing cooked rice with starter culture for solid-state fermentation, followed by long-term aging to produce a rich brown color and strong aroma.
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  Signature Sichuan Spicy Tender Beef

  Signature Sichuan Spicy Tender Beef uses high-quality beef tenderloin, combined with Sichuan specialty seasonings, and stir-fried. The texture is tender, spicy and fragrant, highlighting the bold flavor of Sichuan cuisine.
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  Signature Pig Intestines

  Signature pork intestines made from pig large intestine, cleaned, blanched, and braised to be soft and flavorful. Typically stewed with chili, ginger slices, and green onion segments to absorb the aromatic spices fully.
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  Special Tripe Slices

  Fresh beef tripe sliced and quickly blanched in a spicy broth, served with chili and Sichuan peppercorns for a bold, numbing flavor.
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  Freshly Sliced Wagyu Beef

  Freshly sliced wagyu beef, known for its marbled texture and tender flavor, is quickly cooked in hot broth or sauce for a rich, satisfying dish.
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  Vegetarian Hot Pot

  Vegetable hot pot features various vegetables like potatoes, tofu skin, cabbage, and enoki mushrooms, cooked in broth or water. Ingredients are cut into pieces, seasoned, and simmered to absorb flavors. Typically seasoned with doubanjiang, chili, and Sichuan peppercorns for a rich taste.
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  Fresh Shrimp Paste

  Fresh shrimp paste is made by hand-mashing fresh shrimp into a smooth paste, often used in hot pot or steamed dishes for its delicate and chewy texture.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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