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Huxu Lao Chicken Pot (HOP天地 Branch)

Hot pot · ⭐ 4.5

Units 19AB, Ground Floor, Street-front Building, Qianhai HOP Plaza, Haili Road

Dishes

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  Hong Kong Noodles

  A popular Hong Kong instant noodle dish made with alkaline noodles and seasoning packets, typically prepared by pouring hot water over the noodles. Known for its savory flavor and convenience.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Hand-Cut Wagyu Beef

  Hand-cut beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰, sliced thin by hand. It's commonly used in hot pot or stir-frying. Quickly blanch in boiling water or stir-fry quickly in a hot pan to keep the meat tender, with scallions, ginger, garlic for aroma.
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  Signature Chicken Pot for Two

  A signature chicken pot stewed with fresh chicken and secret sauce, served with vegetables like potatoes and carrots, offering rich flavor and tender meat.
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  Signature Beef Fried Rice

  A flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
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  Signature Huxulao Chicken Pot

  A signature chicken pot dish made with fresh chicken and vegetables, slow-cooked in a secret sauce for rich flavor.
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  Signature Chicken Pot

  A hearty chicken pot dish made with fresh chicken and vegetables, slow-cooked to perfection for rich flavor.
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  Puning Fried Tofu

  Puning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Beef Ball and Squid Ball Mix

  Made from fresh beef and squid meat, mixed and hand-stirred into balls, then boiled or steamed. Offers a chewy texture with rich, savory flavor combining the depth of beef and the sweetness of squid.
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  Salt-Baked Goose Wing and Palm

  Salt-Baked Goose Wing and Palm features tender goose wings and palm meat, seasoned and slow-baked in salt for a rich, savory flavor.
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  Soft and Sticky Braised Intestines

  Made from pork intestines, cleaned and blanched before being slowly simmered in a seasoned broth until soft and sticky. The dish has a glossy red color, chewy texture, and rich braised aroma, with fatty yet non-greasy taste.
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  Cilantro

  Cilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.

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