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Lotus Intervals (Yongli Xingchengdu Store)

Hot pot · ⭐ 4.4

Nos. 106, 107, and 110, Level 1, Building 4, Yonglixingchengdu, No. 69, Gaoche 3rd Road

Dishes

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  Cold-mixed crucian carp

  Cold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
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  Braised Pork Spine

  A Chinese dish made by slow-cooking pork spine with spices and seasonings until tender and flavorful.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Handmade Lotus Root Balls

  Handmade lotus root balls are a traditional Chinese snack made by mixing lotus root with pork mince and seasonings, then shaping them into round balls and frying or boiling them.
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  Honghu Lotus Stem Tendons

  Honghu lotus stem is a dish featuring Honghu's specialty lotus stem as the main ingredient. The lotus stem is the tender shoot of the lotus root, with a crisp and tender texture. After cleaning and cutting into segments, it can be stir-fried, dressed cold, or made into soup, often paired with garlic and chili to preserve its refreshing crunch.
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  Pig Tail

  Pig tails are blanched, then stewed with ginger slices and green onions until tender, with rich broth. Season with soy sauce and cooking wine, or add potatoes and carrots.
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  Lotus Root Meatballs

  Lotus root meatballs are a Chinese dish made from fresh lotus root and pork, mixed, shaped into balls, and steamed or fried for a crisp, tender texture.
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  Lotus Root Soup in Small Pot

  Lotus root soup made in a small pot, featuring tender lotus roots and savory broth, perfect for comfort food lovers.
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  Lotus Root and Fresh Pork Ribs Hot Pot

  Lotus root and fresh pork ribs hot pot is made with fresh pork ribs and lotus roots, slowly stewed in a small pot. The pork ribs are blanched to remove odor, then cooked together with lotus roots in water with ginger slices and scallions over low heat for over one hour. The broth is clear and flavorful, with tender lotus roots and succulent ribs.
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  Lotus Root with Preserved Pork Ribs

  A dish featuring tender lotus root and savory preserved pork ribs, slow-cooked to perfection for a rich, harmonious flavor.
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  Lotus Root with Preserved Pork Leg

  A dish combining tender lotus root with savory preserved pork leg, slow-cooked to perfection for a rich, aromatic flavor.
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  Lotus Root with Pork Cutlet

  Fresh pork cutlets paired with crispy lotus root slices, pan-fried and stir-fried together for a savory, crunchy dish.
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  Wild Vegetable Dumplings

  Wild vegetable dumplings are made from fresh wild greens mixed with glutinous rice flour, steamed until soft and fragrant, often served with chili sauce.
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  Green Pepper and Century Egg

  Green pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.

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