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Hua Yang Mei Nu Beef Hot Pot ( Huo Si Lu Store)

Hot pot · ⭐ 4.8

Directly opposite the southeast side of Lixi Garden, Huosi Road

Dishes

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  Yungui Oil-Flavored Yellow Chicken

  Yungui oil yellow chicken is a dish made from free-range chicken, simmered with peanut oil, ginger slices, green onions, and other seasonings. After blanching, the chicken is stir-fried with oil and slowly stewed in water to ensure tender, flavorful meat.
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  Guanyu's Tripe

  Guan Er Ye's tripe is a dish featuring beef tripe as the main ingredient. After cleaning, the tripe is quickly blanched in boiling water to maintain its crisp texture. It's commonly mixed with garlic, chili, Sichuan pepper, and cilantro, or drizzled with spicy oil for enhanced flavor.
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  Cheese Seafood Tofu

  A fusion dish featuring soft tofu, seafood like shrimp and squid, and cream cheese, creating a rich and savory flavor.
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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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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
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  Beef Brisket Hot Pot

  Beef brisket hot pot features beef brisket as the main ingredient, paired with potatoes, carrots, and onions, simmered in water or broth. After blanching, the beef is slowly cooked with spices until tender and flavorful, resulting in a rich, aromatic broth.
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  Handmade Beef Meatballs

  Handmade beef balls made from fresh beef, minced and mixed until elastic, then shaped by hand and cooked by boiling or steaming. No preservatives or artificial colors added, preserving the natural flavor of beef.
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  Handmade Shrimp Paste

  Handmade shrimp paste made from fresh shrimp, deveined and minced, mixed with salt, egg white, and starch, then kneaded by hand into tender shrimp balls. No preservatives or artificial colors added, preserving the natural shrimp flavor.
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  Cordyceps Mushroom King Soup Base

  The Cordyceps Flower Mushroom King broth is made with cordyceps flowers and various mushrooms like shiitake, king oyster, and enoki, simmered in premium stock. Clean the mushrooms, add them with cordyceps to a pot, and slowly stew to fully infuse the rich flavors into the broth.
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  Crispy Fried Pork Bits

  Xiang Xiang Xiao Su Rou is a Chinese dish made primarily from pork tenderloin. The meat is cut into strips or chunks, marinated with rice wine, soy sauce, and starch, then coated in a thin batter and deep-fried until golden and crispy. It's crunchy on the outside and tender inside.
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  Fresh Local Beef Brisket

  Fresh native yellow beef brisket is simmered with ginger, scallions, star anise, and other spices until tender and the broth becomes rich.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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