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Ailao Fresh Beef Hot Pot Buffet (Guilin Road Branch)

自助餐 · ⭐ 4.2

No. 162 Baihui Street

Dishes

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  Braised Chicken Feet with Spiced Sauce

  Braised chicken feet with tiger skin texture is a dish where chicken feet are blanched and slowly simmered in seasoned broth, absorbing rich flavors. The skin expands during cooking to form a tiger-like pattern, hence the name. It has a bright red color and a soft yet chewy texture.
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  Sichuan Hot Pot

  Sichuan hot pot is known for its spicy and numbing flavor, using a variety of spices and chili peppers to simmer the broth, then adding various meats, seafood, and vegetables. It's cooked and eaten at the table, preserving the original taste of the ingredients.
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  Handmade Beef Tendon Balls

  Handmade beef tendon meatballs are made primarily from beef tendons and pork. The ingredients are chopped, mixed thoroughly, then hand-formed into round balls and cooked by boiling or frying. The beef tendons provide a chewy texture, while the pork adds a tender and savory flavor.
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  Hairy Tripe Freedom

  A spicy Sichuan dish featuring quick-boiled beef tripe served with chili oil and garlic, known for its crisp texture and bold flavor.
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  Hot Pot Buffet

  Hot pot buffet is a dining style based on a base broth, where customers can choose their own ingredients to cook in the pot. Main ingredients include meat, seafood, vegetables, soy products, and mushrooms, which are typically enjoyed with various dipping sauces. The broth is usually spicy麻 (numbing and spicy), clear soup, or a combination of both (鸳鸯锅). Ingredients are arranged by category in designated areas for customers to freely select according to their preferences.
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  Beef Tendon

  Beef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
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  White Layered Cake

  Bai Qian Ceng is a dish made primarily with pork and tofu skin. The tofu skin is filled with seasoned pork, rolled layer by layer, then steamed to create a rich, layered texture.
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  Chongqing Hot Pot

  Chongqing hot pot is based on a broth made from beef tallow and various spices, seasoned with chili and Sichuan pepper, and served with ingredients like beef, tripe, duck intestine, and vegetables, all cooked in boiling water.
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  Chongqing Hot Pot Queue King

  Based on a beef tallow broth, this Chongqing Hot Pot features signature ingredients like tripe, yellow throat, beef slices, and layered stomach, seasoned with spicy and numbing flavors, cooked fresh and served immediately, highlighting the rich, oily, and fiery characteristics of Sichuan cuisine.
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  Sichuan Peppercorn Broth

  The green Sichuan pepper broth is made with fresh green Sichuan peppers as the main seasoning, stir-fried with chili, ginger, garlic, doubanjiang, and other辅料. Main ingredients include green Sichuan peppers, beef tallow or vegetable oil, dried chilies, scallions, ginger slices, garlic cloves, doubanjiang, and spices. First, the辅料 are sautéed, then green Sichuan peppers and other seasonings are simmered to create the base for hot pot or boiling dishes.
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  Spicy Hot Pot Base

  The spicy broth is primarily made with beef tallow, chili peppers, Sichuan peppercorns, and broad bean paste, stir-fried with ingredients such as ginger, garlic, scallions, star anise, and cassia bark. To prepare it, first heat the beef tallow, then sauté the chilies and Sichuan peppercorns until fragrant. Next, add the broad bean paste and other seasonings to simmer and create a rich, aromatic spicy soup base.
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  Fresh Live Frog Legs Unlimited

  Fresh live frog legs, marinated and stir-fried quickly with spicy seasonings, tender and flavorful, served unlimited.

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