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Haidilao Hot Pot (Yuehui Plaza Branch)

Hot pot · ⭐ 4.5

Units 01–03, 4th Floor, Yuehui Plaza, No. 269 Renmin Road

Dishes

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  Lotus & Summer Ice Cake

  A refreshing dessert inspired by lotus blossoms, featuring layered coconut cream, mango puree, and a light custard base, chilled to perfection.
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  Large Ball-Covered Mushroom

  Large ball-covered mushroom is a large umbrella-shaped fungus with a semi-spherical cap and smooth surface, dark brown in color. Mainly consumed fresh or dried, it can be stir-fried, used in soups, or stewed, offering a tender texture and unique fragrance.
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  Stewed Intestine

  A Chinese dish made by stewing pig intestines with spices and seasonings until tender and flavorful.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Basa Fish Slices

  Basa fish slices are made from basa fish, marinated and sliced, then cooked by frying, stir-frying, or boiling. Ingredients like ginger, scallions, and garlic may be added to enhance flavor.
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  Signature Shrimp Dumplings

  Our signature shrimp paste is made from fresh shrimp, finely chopped and mixed with an appropriate amount of starch, egg white, and other ingredients until smooth. It is then shaped using specific techniques and tools, and finally cooked with a specially prepared sauce.
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  Crispy Beef Tripe with Spicy Sauce

  Lao Pai Crispy Tripe is a dish made from selected beef tripe. The tripe is carefully processed to maintain its tender texture, then marinated with a specially crafted seasoning to enhance flavor. Finally, it is quickly cooked to achieve a perfect balance of crispy exterior and tender interior.
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  Stir-fried Duck Intestines

  Lao Pai Duck Intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are quickly blanched in boiling water, then drained and served with a specially prepared sauce or dipping sauce. The preparation emphasizes maintaining the crisp and tender texture of the duck intestines.
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  Spicy Sliding Beef with Noodles

  Lao Pai Spicy Tender Beef: Tender beef slices are marinated with a secret spicy and numbing seasoning. During cooking, the marinated beef is quickly stir-fried to retain its tenderness, delivering a rich, spicy, and fragrant flavor—a classic Sichuan dish that excels in color, aroma, and taste.
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  Stir-Fried Yellow Tripe

  Lao Pai Huang Hou is a cold dish made from pig or beef tripe, quickly blanched in boiling water and mixed with seasonings. Served with scallions, ginger, garlic, cilantro, and chili oil for a crisp, tender, and refreshing taste.
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  Beaten Fish Skin Shrimp Roll

  Made with fish skin and shrimp meat, marinated and rolled into a cylindrical shape. The outer fish skin is crispy while the inner shrimp filling is tender, offering a layered texture. Rolled using a bamboo mat, steamed, then sliced and served.
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  Cherry Tomoko Egg Tart

  Cherry Tomoko Egg Tart is a sweet pastry with a flaky crust and a filling made from a mixture of egg and milk. Baked to golden crispness on the outside and soft and smooth inside. Main ingredients include eggs, milk, sugar, and puff pastry, offering rich texture and strong dairy aroma.
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  Haidilao German Wheat Beer

  A traditionally brewed German wheat beer by Haidilao, made with premium wheat malt and hops, offering a crisp, slightly sweet taste with hints of banana and clove—ideal for pairing with hot pot or seafood dishes.
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  Pig Brain Flowers

  Pig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
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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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  Cod and Shrimp Paste with Fish Roe

  This dish features cod and shrimp as main ingredients, minced and mixed into shrimp paste, with real fish roe added for texture. Minimal seasoning preserves the natural flavor, finished by steaming or boiling.
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  Fulinmen Ice Cream

  Fulinmen Ice Cream is made from high-quality milk and fresh cream, slowly stirred at low temperature for a smooth, delicate texture with rich dairy aroma and mild sweetness. Slightly vanilla-flavored, it contains no artificial colors or preservatives.
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  Classic Beef Short Plate with Tendon

  Classic beef short plate with tendon is made from high-quality beef short plate, combined with meat and tendon, and cooked by stewing to retain its original flavor.
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  Grassland Lamb Rolls

  Fresh lamb from the grasslands is sliced thin, tender and lightly marinated before being rolled. Commonly used for hot pot or barbecue, with a touch of scallion, ginger, and cooking wine to enhance flavor and reduce odor.
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  Bamboo Shoots

  Bamboo shoots are primarily made from fresh bamboo shoots, which are washed and cut into segments, then cooked with simple seasonings such as salt and cooking oil through steaming or stir-frying, preserving the original fragrance and crisp texture of the bamboo shoots.

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