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Lu Daxie Iron Pot Pig Intestine (Hankou North Branch)

湘菜 · ⭐ 4.2

Phase IV, Hankoubei International Commodity Trading Center, Hankoubei Avenue (next to Tan Duck Blood Hotpot)

Dishes

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  Yanbian Crisp Cucumber

  A refreshing cold dish made from fresh cucumbers marinated with garlic, chili, vinegar, and sugar, known for its crisp texture and tangy-spicy flavor.
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  Handmade Siu Mai

  Handmade siu mai features a savory filling of pork, shrimp, and mushrooms wrapped in thin dough and steamed to perfection.
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  Bayberry Juice

  Yangmei juice is a beverage made primarily from fresh bayberries. After removing the seeds, an appropriate amount of rock sugar and water are added, boiled, then simmered over low heat. After filtering out the residue, the resulting juice has a balanced sweet and sour flavor.
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  Wandering Heaven and Earth Bull Frog

  A spicy Sichuan-style dish featuring bullfrog cooked with chili, Sichuan pepper, and special sauce, offering a rich, numbingly hot flavor.
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  Wandering Heaven Beef Frog and Intestine Hot Pot

  Beef frog and intestine stewed slowly with spicy sauce and aromatic spices, delivering a bold, numbingly delicious flavor.
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  Homemade Beef Patty

  A homemade beef patty made from fresh beef, seasoned with onions, garlic, and spices, then pan-fried until golden brown. Tender and flavorful.
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  Mystery Immortal Betel Leaf Fish and Intestine Hot Pot

  A spicy hot pot featuring fish fillets and pork intestines, seasoned with Sichuan peppercorns, chili, ginger, and garlic for a bold, numbing flavor.
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  Pan-Fried Lotus Root Cakes

  Pan-fried lotus root cakes made with fresh lotus root, minced pork, and seasonings, then cooked until golden brown for a crispy exterior and tender interior.
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  Lu Dashuai Handmade Siu Mai

  A traditional Chinese dim sum made with pork and shrimp, steamed in handmade wrappers for a delicate, savory flavor.
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  Yellow Soybean with Small Yellow Croaker

  Huangdou Xiaohuangyu is a dish made primarily with small yellow croakers and soybeans. After cleaning, the fish is stewed with soaked soybeans and seasonings until tender. The result is tender fish meat, soft soybeans, and rich broth.

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