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Muluolao Fresh Beef House (Xixi Branch)

火锅 · ⭐ 4.5

No. 100 Jingchang Road, First Floor

Dishes

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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Premium Raw Beef

  A cold dish made from thinly sliced fresh beef tenderloin, dressed with a special sauce for a delicate and savory flavor.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Angus Wagyu Beef

  Angus Wagyu beef uses the tenderloin from premium Angus cattle, featuring fine texture and evenly distributed fat forming a marbled pattern. Typically cooked by grilling or pan-searing to preserve its natural flavor, offering a juicy and tender experience.
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  Beef Tripe

  Beef tripe is primarily made from fresh beef tripe, carefully processed and cooked with spices and seasonings. The preparation involves thoroughly cleaning the beef tripe, cutting it into appropriate sizes, then stewing or blanching it until fully cooked, and finally serving it with a specially prepared sauce.
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  Fresh Tender Meat

  Freshly sliced tender meat dish using pork or beef tenderloin, marinated with starch, egg white, and seasonings, then quickly stir-fried, blanched, or steamed to retain its soft texture.
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  Simmered Beef Bone Clear Soup Base

  Made by simmering fresh beef bones for over 8 hours, resulting in a clear, rich, and flavorful broth ideal for hot pot or noodle dishes.
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  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.

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