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Huáqing Chū Yù Copper Pot Hot Pot (LinTong Store)

Hot pot · ⭐ 4.4

North Gate of Dacai Market, No. 13 Kaiyuan Road (rear gate of Chemical Fertilizer Institute)

Dishes

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  Xilingol Lamb from Inner Mongolia

  Xilingol lamb from Inner Mongolia is a premium dish made from grass-fed lambs, typically prepared by boiling or serving as hand-held meat, highlighting its natural tenderness and mild flavor.
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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Beef Rolls

  Beef rolls are made by wrapping tender pan-fried beef, vegetables, and seasonings in thin pancakes through a rolling method. The beef is marinated before being pan-fried and then rolled together with chopped vegetables and a special sauce inside the thin pancake.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Choose Your Own Dipping Vegetables

  A self-selected hot pot dish featuring various ingredients like vegetables, meats, and seafood, cooked in a火锅 or soup pot. Main ingredients include beef slices, lamb slices, tofu, cabbage, mushrooms, and vermicelli. Cook quickly in boiling broth and enjoy with dipping sauce.
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  Supreme Lamb

  A dish made with tender lamb meat slow-cooked in a blend of spices and secret sauce, resulting in rich flavor and juicy texture.
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  Sauerkraut Cumin Spicy Hot Pot Base

  This hot pot base is made by simmering pork or beef bone broth with fermented sauerkraut, dried chilies, Sichuan peppercorns, cumin seeds, ginger, garlic, and other spices. The sauerkraut is first shredded and stir-fried to enhance its aroma, then combined with the broth and spices for a slow simmer. This process blends the tangy sourness of the sauerkraut, the distinctive fragrance of cumin, and the numbing spiciness of chilies and peppercorns, resulting in a rich, layered flavor profile that is both appetizing and intensely spicy, with notable Northwest Chinese characteristics.
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  Sour Cabbage Hot Pot

  Sour cabbage hot pot features sour cabbage as the main ingredient, paired with pork, beef, or chicken, and side dishes like tofu, vermicelli, and Chinese cabbage. After blanching the cabbage, it's boiled with broth and simmered with meats and vegetables until fully cooked, creating a rich, tangy broth.
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  Sour Cabbage Copper Pot

  A hearty dish featuring sour cabbage and pork slices cooked in a copper pot, offering a tangy and savory flavor.
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  Sour Cabbage Hot Pot

  Sour cabbage pot features fermented cabbage as the main ingredient, combined with pork belly, tofu, and vermicelli, simmered together to create a rich broth.

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