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Ha Jia Qiang Old Northern Copper Hot Pot (Hasi Branch)

火锅 · ⭐

No. 422 Hexi Street

Dishes

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  Cupid's Beef with Fat Cattle

  Cupid's beef with fat cattle features premium beef stir-fried quickly with onions and green peppers, creating a rich sauce and tender texture. The dish has a bright red color and aromatic fragrance, highlighting the rich flavor of beef combined with savory sauce.
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  Northeastern Fermented Cabbage

  Northeastern fermented cabbage is a traditional pickled vegetable made from fresh napa cabbage, known for its tangy and crisp flavor. It's commonly used in stews, stir-fries, or soups.
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  Northeastern Abalone Sauce Silkworm Pupa

  A Northeastern dish featuring silkworm pupae simmered in abalone sauce, offering a rich, savory flavor and tender texture.
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  Mixed Meatballs Platter

  A platter of assorted meatballs made from pork, fish, or shrimp, seasoned and simmered in a savory broth with vegetables.
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  Shuangcheng Lanling Blood Sausage

  A traditional dish made from pig blood, pork, and spices, stuffed into casings and steamed to create a smooth, flavorful sausage.
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  Dalian Kelp Sprouts

  A dish made from fresh kelp sprouts from Dalian, blanched and dressed with garlic, sesame oil, and a touch of salt, offering a crisp and savory taste.
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  Hailar Lamb Meat

  Hailar lamb uses fresh lamb from Hailar, Inner Mongolia. After cutting and blanching in water to remove odor, it's stewed or grilled with scallions, ginger, cooking wine, and other seasonings to preserve its original flavor.
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  Northeastern Sour Cabbage Hot Pot

  A hearty stew made with fermented cabbage, pork belly, and noodles, slow-cooked to bring out rich sour flavors.
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  Xi Meng Lamb

  Ximeng lamb uses tender lamb from Xilingol League, Inner Mongolia. After cleaning and cutting, it's stewed or grilled, preserving its natural flavor. Commonly seasoned with scallions, ginger, and garlic.
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  Mixed Vegetables Platter

  A mixed vegetable platter featuring fresh greens like bok choy, lettuce, spinach, and more, washed and sliced or served whole. Choose steaming or blanching followed by a cold salad to preserve color and crispness.

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