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Xiong Mao Lai Hot Pot (Central Street Branch)

Hot pot · ⭐ 4.1

Shop L6002, Baiseng Shopping Center, Intersection of Youyi Road and Zhongyang Avenue

Dishes

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  Cool Hot Pot Three Crisp

  Cool Hot Pot Three Crisp is a hot pot dish made with crispy bones, crispy skin, and crispy intestines, cooked in clear or spicy broth. It has a fresh and crisp texture with rich layers.
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  北海太阳鱼籽虾滑

  北海太阳鱼籽虾滑是一道创意海鲜菜品，以新鲜虾肉手工捶打成细腻虾滑为主料，表面铺满橙红透亮的北海太阳鱼籽。制作时将虾滑蒸熟或焯熟至Q弹，再均匀点缀鱼籽。入口时虾滑鲜甜弹牙，鱼籽在舌尖爆开带来浓郁海洋咸鲜与微妙颗粒感，整体口感层次丰富，味道鲜美清爽，兼具视觉与味觉享受。
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  Prime Rib with Fat Layer

  Prime ribeye with marbling is premium beef from near the spine, retaining some fat layer. Cut and cooked directly. Main ingredient: fresh beef. Methods include marinating, grilling, or boiling to preserve tenderness and rich flavor.
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  原切牧场牛上脑

  原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
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  Traditional Yam Flour

  Ancient method yam powder is a dish made primarily from yam. After peeling, the yam is ground into pulp, filtered, and the sediment is dried to make powder. It can be mixed with water to form a paste or cooked with other ingredients for a smooth, delicate texture.
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  Milk-Scented Snowflake Beef Shank

  Milk-scented snowflake beef shank is a dish made with beef shank and milk. The meat is tender with a rich milk flavor.
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  Angus Beef Top Blade

  Angus beef top blade is made from the premium top blade cut of Angus beef, featuring tender meat with even fat distribution. It is typically marinated and then cooked by grilling or charcoal roasting to preserve the natural flavor of the beef.
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  Buffalo Tripe with Spicy Flavor

  Buffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
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  Must-Try Crispy Pork Strips

  Suo Rou is a dish made by cutting pork into strips or chunks, marinating it with seasonings, coating it in a starch batter, and deep-frying until golden and crispy. The main ingredients are pork tenderloin and starch, with辅料 including scallions, ginger, cooking wine, and soy sauce.
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  Xinjiang Special Yogurt

  Xinjiang specialty yogurt is made from fresh milk fermented with lactic acid bacteria, resulting in a thick texture and slightly sour taste. No sugar or additives are typically added, preserving the natural dairy flavor. Some recipes include local honey or dried fruits for enhanced taste.
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  Tender Beef with Xinjiang Tomato

  Xinjiang tomato and tender beef dish uses fresh beef and tomatoes as main ingredients. Beef slices are marinated and stir-fried with tomato cubes, often with onions and garlic for added flavor. High-heat cooking makes the beef tender and tomatoes soft, resulting in a rich sauce.
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  New Zealand Pasture Lamb Roll

  New Zealand Pasture Lamb Roll is made with fresh lamb meat, vegetables, and spices, and is cooked by baking or steaming. It has a tender texture and unique flavor.
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  Shawo Green Radish

  A cold dish made primarily from Shawa green radish. Wash and slice the radish thinly, salt it briefly, squeeze out excess water, then mix with garlic, vinegar, sesame oil, a touch of sugar, and chili oil. Simple to prepare with a crisp texture.
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  Bear Cat Spicy Bone Soup Pot

  Xiong Miao Spicy Bone Soup Pot is made primarily from pork and beef bones, simmered with various spices and chili peppers. The broth combines the rich flavor of bone soup with the aromatic heat of spicy seasonings, accompanied by side dishes such as bean sprouts, potatoes, and wide rice noodles, to be enjoyed after cooking.
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  Panda Loves Crisp Bamboo Shoots

  Panda Loves Crisp Bamboo Shoots is a dish featuring crisp bamboo shoots as the main ingredient, accompanied by vegetables such as carrots and green peppers. After blanching, the crisp bamboo shoots are stir-fried together with the prepared vegetables and seasoned with appropriate seasonings to create a quick stir-fry. The finished dish has a clear color and a refreshing, crunchy texture.
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  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots

  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots is a specialty dish made with fresh dragon's beard bamboo shoots and various ingredients. The bamboo shoots are blanched and then stir-fried or simmered with seasonings, resulting in a tender texture and fragrant taste.
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  Panda Lamb from the Grassland

  Grassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
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  Alcohol Cannon

  Jiupao is a dish made primarily from pork tenderloin, combined with eggs, starch, and seasonings. The pork tenderloin is sliced, marinated with seasoning, coated in egg mixture and starch, then deep-fried until golden and crispy. The outer layer forms a hard shell resembling a bullet, hence the name 'Jiupao' (literally 'alcohol cannon').
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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.
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  Truffle Beef Fried Rice

  Black truffle beef fried rice made with rice, diced beef, black truffle slices, and vegetables like carrots and green peas, stir-fried quickly in hot oil. Beef is marinated beforehand for tenderness, and truffle adds a unique aroma.

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