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Tao Tai Lang Small Hot Pot (Shenyang Branch)

火锅 · ⭐ 3.6

No. 136-2, Lingwen Street

Dishes

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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Tomato Hot Pot Base

  Tomato-based broth made with fresh tomatoes, chopped or blended, then cooked and simmered with water or stock to create a tangy-sweet flavor. Enhanced with葱姜蒜 for aroma, ideal for hot pot, noodles, or stews.
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  Sour Cabbage Core

  A dish made from the core of cabbage, fermented to develop a tangy flavor, commonly used in stews or served as a side dish.
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  Lobster Dumplings

  Lobster balls are made primarily from fresh lobster meat, finely ground and shaped into丸. During cooking, they are simmered in clear soup or rich broth to preserve the lobster's natural flavor. The texture is tender and chewy, making it an excellent choice for seafood lovers.

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