Lao Cao's Yuncheng Copper Hot Pot (Qianfeng South Road Branch)
火锅 · ⭐ 4.2
100 meters west of the intersection of Qianfeng South Road and Houwang Street, south side of the road
Dishes
Cold-Mixed EggplantCold-mixed eggplant is a chilled dish made primarily from eggplant. The eggplant is steamed or boiled until tender, then shredded and mixed with garlic, green onions, soy sauce, vinegar, sesame oil, and chili oil.
Running Pork BellyPork belly slices marinated and grilled or pan-fried to perfection, offering a savory and tender bite.
Beef Tripe Hot PotBeef tripe hot pot is a dish featuring beef tripe as the main ingredient. After cleaning and preparation, the tripe is sliced thinly or into strips and quickly blanched in boiling water until cooked. It can be enjoyed with dipping sauces such as garlic paste, cilantro, and chili oil.
Old Cao's Grilled MeatballsA dish of seasoned pork and beef meatballs grilled on skewers, known as a signature specialty from Old Cao's barbecue restaurant.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Lao Cao's Cold NoodlesA refreshing cold noodle dish made from mung bean starch, served with vegetables and a tangy spicy sauce.
Lao Cao's Yuncheng Copper Hot PotA traditional hot pot dish featuring fresh lamb, beef tripe, tofu skin, and more, simmered in a copper pot with a secret spice blend for rich, savory flavor.
Old Soup Spicy SkewersA spicy skewer dish made by slow-cooking assorted meats, vegetables, and tofu in a rich, aged broth with bold Sichuan flavors.
Yuncheng Oil-Core Steamed BunA traditional Shanxi steamed bun from Yuncheng, made with fermented dough and a central oil filling, steamed to perfection for a soft exterior and rich inner flavor.
Copper Hot PotHot pot in a copper pot is a traditional Chinese hot pot dish, primarily featuring various meats such as beef and mutton, seafood like fish slices and shrimp paste, and a variety of vegetables such as tofu and cabbage. The basic preparation method involves placing the ingredients into a copper hot pot heated by charcoal, adding broth or water to cook them, and allowing diners to enjoy with their own dipping sauces.
Wind GourdA crispy snack made from pork skin, deep-fried to a golden crisp and enjoyed with sweet soy sauce or chili salt.
Bing DundeA type of Chinese flatbread with a crispy exterior and savory or sweet filling, typically pan-fried or baked.