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Howling Hall Old Hot Pot (Shuncheng Shopping Center Branch)

Hot pot · ⭐ 4.4

Unit 3A-1, 3rd Floor, Shuncheng Shopping Center, Dongfeng West Road (next to Hetaoli)

Dishes

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  8-Second Beef

  An ultra-fast Chinese dish featuring tender beef slices blanched for just 8 seconds, then stir-fried with aromatics and seasonings.
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  Houtang Lunchan Meat

  A Chinese dish made from seasoned pork, boiled and sliced, known for its tender texture and savory flavor.
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  Houtang Secret-Recipe Fresh Duck Intestines

  Fresh duck intestines marinated in a secret spice blend and quickly blanched, served with a special dipping sauce for a bold, spicy flavor.
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  How Tang Sticky Rice with Luncheon Meat

  How Tang sticky rice with luncheon meat is made primarily from glutinous rice and canned meat, steamed together. The glutinous rice is soft and slightly sweet, while the luncheon meat adds a savory, salty flavor. The combination results in a rich, unique taste and texture. Simple to prepare by steaming.
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  Houtang Old Hot Pot

  Houtang Old Hot Pot features a broth made from beef tallow and chili peppers, seasoned with various spices. It includes ingredients such as tripe, beef slices, and layered stomach, delivering a rich, spicy, and numbing flavor characteristic of Sichuan cuisine.
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  火山爆浆牛肉丸

  火山爆浆牛肉丸是一道以新鲜牛肉为主要食材制成的丸子，内馅通常含有奶酪或流心酱料，外层裹有淀粉或面包糠后油炸至金黄。食用时，咬开外皮后内部流心物质溢出，形成类似火山喷发的效果。
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  Special Large Fresh Tripe

  Fresh tripe cut into large pieces, quickly blanched to retain crispness and served with a spicy chili dipping sauce—classic Sichuan hot pot ingredient.
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  Old Chengdu Three Cannon Snow Ice

  A fusion dessert blending traditional glutinous rice balls with sweet red bean paste, peanuts, and syrup, topped with delicate snow ice for a refreshing contrast.
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  Crab Roe Shrimp Paste

  Crab roe shrimp paste is an exquisite seafood dish. The main ingredients include fresh crab roe and shrimp meat. The preparation method involves mashing the shrimp meat into a paste, then mixing it evenly with crab roe to create a smooth and tender texture. Finally, through skilled cooking techniques, the crab roe shrimp paste is transformed into a delicacy that excels in color, aroma, and flavor.
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  Preserved Cabbage with Cauliflower

  A refreshing cold dish made from preserved cabbage and fresh cauliflower, known for its crisp texture and savory flavor.
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  Sour Cabbage Pork Crisp Hot Pot with Tofu Pudding

  A spicy and sour hot pot featuring fermented cabbage, crispy pork belly, and silky tofu pudding, served in a dual-flavor broth—spicy and numbing on one side, mild and savory on the other.
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  Freshly Sliced Yellow Beef Trio

  Freshly sliced yellow beef trio features tender cuts prepared by marinating, stir-frying, and slow-cooking, served with seasonal vegetables for a balanced flavor.
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  Fresh Crisp Thick Pig's Tripe

  A Sichuan-style cold dish made with fresh pig's tripe, quickly blanched and tossed with garlic, chili, and herbs for a spicy, crunchy bite.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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