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La Xiao Yin Copper Pot Hot Pot

Hot pot · ⭐ 4.8

No. 26-9 Bohai Road, Door 12

Dishes

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  Small Fruit Platter

  A small fruit platter mainly consists of fresh fruit chunks or slices, commonly including apples, bananas, oranges, grapes, strawberries, and watermelons, selected according to the season and region. The preparation method involves washing the fruits thoroughly, peeling and removing seeds or pits, cutting them into bite-sized pieces, and arranging them neatly on a plate. Sometimes a small amount of honey or lemon juice is added to prevent oxidation and discoloration.
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  Handmade Ice Jelly

  Handmade ice jelly is a traditional dessert made from ice jelly seeds, which are processed by hand through搓洗 (rubbing and washing). It is served with配料 such as brown sugar syrup, sesame, crushed peanuts, and fruit pieces, offering a smooth, refreshing texture that cools and refreshes the body.
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  Cao Fu Ji Duck Blood

  A Sichuan-style dish made with duck blood stir-fried with chili and doubanjiang, known for its smooth texture and spicy flavor.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Kelp Root

  Kelp root is a dish made from the base of kelp, often blanched or simmered to enhance its crisp texture and mineral-rich flavor, commonly paired with meat or tofu.
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  Deep Sea Kelp Sprouts

  Deep-sea wakame sprouts is a dish featuring deep-sea wakame as the main ingredient, typically blanched or chilled and dressed to retain its crisp texture. It can be seasoned with garlic, sesame oil, soy sauce, or combined with other seafood or vegetables.
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  Special Mountain-Down Pot

  A hearty stew featuring pork belly, potatoes, vermicelli, cabbage, and tofu, slow-cooked in a secret sauce for rich flavor.
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  Spicy Pig Intestine and Chicken Pot

  A flavorful pot dish featuring pork intestines and chicken, slow-cooked with special spices for a rich, spicy taste.
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  Autumn Wood Ear

  Dried black fungus is a dish primarily made from dried black木耳, which is rehydrated and then blanched or stir-fried with garlic, green pepper, and carrot for a simple, flavorful meal.
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  Flower-Bladed Potato

  A Chinese home-style dish where potatoes are cut into floral patterns, then stir-fried with seasonings for a crispy texture and savory flavor.
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  Spicy Little Drink Big Mixed Salad

  Fresh vegetables such as lettuce, cucumber, carrot, and purple cabbage are combined with bean sprouts, wood ear mushrooms, and tofu skin, then tossed in a spicy chili oil, Sichuan pepper, soy sauce, vinegar, and sesame oil dressing. Crisp texture with tangy spiciness, refreshing and appetizing, ideal for summer.
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  Spicy Pig Trotters

  Spicy pig trotters is a dish primarily made with pig trotters, prepared through marinating, frying, and stir-frying. This process results in crispy skin and tender, juicy meat inside, then seasoned with chili peppers and spices to create a deliciously spicy and aromatic flavor.
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  Fresh Cut Beef Top Blade

  Fresh-cut beef brisket uses meat from the cow's hind leg, sliced fresh and cooked directly to preserve its natural flavor. Typically prepared by pan-searing, grilling, or blanching to maintain tenderness.
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  Heilongjiang Black Mushroom

  Heilongjiang Black Mushroom is a home-style dish made with Northeast China's specialty black fungus, stir-fried with pork and vegetables for a fresh, crisp texture.

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