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Tabu He Huo

Hot pot · ⭐ 3.8

Room 101, No. 7, Yard 8, Siwei East Road

Dishes

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  Milk Food

  A traditional dairy product made from milk, often fermented or heated, popular in Mongolian and Tibetan cuisine.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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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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  Crisp Cucumber Strips

  Crisp cucumber strips are a cold dish made from fresh cucumbers. After peeling and slicing into thin strips, cucumbers are salted, drained, then mixed with seasonings. No heating is involved, preserving the cucumber's refreshing crunch.
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  Lamb Shoulder Roll

  Lamb shoulder rolls made from tender lamb shoulder meat, sliced and rolled, seasoned, then pan-fried or grilled for a juicy, elastic texture.
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  Lamb Shoulder Roll

  Lamb shoulder rolls made from tender lamb shoulder meat, sliced thin and rolled, typically served with vegetables like lettuce or carrot丝, cooked by steaming or pan-frying to retain tenderness.
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  Lamb Slices

  Lamb slices are made from fresh mutton cut into thin pieces, usually marinated and then quickly cooked by boiling or stir-frying. The meat is tender and flavorful, ideal for fast cooking.
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  Mongolian Pot Tea

  Mongolian pot tea is a stew made primarily with tea, mutton, onions, and carrots. Steep the tea in hot water, then simmer with diced mutton, onions, and carrots until tender and flavorful.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Pot Tea

  Pot tea is a dish cooked with tea and ingredients, mainly using tea, meat (such as pork or beef), and vegetables (like cabbage or tofu). Tea is first stir-fried or brewed into tea soup, then other ingredients are added to stew together, infusing the food with tea aroma.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat from the tender loin, hand-cut and cooked directly. Main ingredient is lamb, typically marinated and quickly stir-fried or boiled to preserve tenderness and natural flavor.
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  Fresh-cut Lamb Leg

  Freshly sliced lamb hind leg from fresh male sheep, hand-cut to preserve natural flavor, typically prepared by boiling, stewing, or quick stir-frying to highlight its tender taste.

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