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Xiong Mao Lai Hot Pot (Shijiazhuang Poly Plaza Branch)

Hot pot · ⭐ 4.6

Unit 3005, 3rd Floor, Poly Plaza, No. 191 Sports Bei Avenue

Dishes

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  【哮天馋哭】澳洲金牌嫩牛胸

  选用澳洲优质牛胸肉，经低温慢煮工艺处理，充分锁住肉汁与风味。肉质细腻如丝，入口即化，带有天然的奶香与油脂甘甜。表面轻微炙烤后形成薄脆焦层，内里保持粉嫩多汁，搭配特调黑胡椒酱汁，咸鲜中透出淡淡烟熏香气，每一口都充满层次感。
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  Thick-cut Black Beef

  Thick-cut black beef uses premium black beef, sliced thickly and cooked by pan-frying, grilling, or stir-frying to retain its tenderness and juiciness.
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  原切牧场牛上脑

  原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
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  Sunfish Roe Shrimp Dumplings

  Sunfish Roe Shrimp Dumplings is an exquisite seafood dish. The main ingredients include fresh fish roe and shrimp meat, which are finely mixed to create a smooth shrimp paste, then artfully combined with vibrant sunfish roe. The preparation method is simple: shape the shrimp paste into balls, sprinkle the surface with fish roe, and steam to preserve the original flavors of the ingredients.
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  Milk-Scented Snowflake Beef Shank

  Milk-scented snowflake beef shank is a dish made with beef shank and milk. The meat is tender with a rich milk flavor.
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  Tender 8-Second Beef

  Tender 8-second beef is a quick-cooking dish featuring beef as the main ingredient. It uses tender cuts from the beef tenderloin or shank, slices them thinly, marinates them with seasoning, and then stir-fries them at high heat for about 8 seconds to maintain tenderness. It is typically cooked together with辅料 such as scallions, ginger, garlic, and green and red peppers.
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  Angus Beef Top Blade

  Angus beef top blade is made from the premium top blade cut of Angus beef, featuring tender meat with even fat distribution. It is typically marinated and then cooked by grilling or charcoal roasting to preserve the natural flavor of the beef.
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  Buffalo Tripe with Spicy Flavor

  Buffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
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  New Zealand Pasture Lamb Roll

  New Zealand Pasture Lamb Roll is made with fresh lamb meat, vegetables, and spices, and is cooked by baking or steaming. It has a tender texture and unique flavor.
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  Australian Ranch Ribeye

  Premium Australian beef slices marinated in a secret sauce and quickly cooked for a tender, flavorful dish.
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  Bear Cat Spicy Bone Soup Pot

  Xiong Miao Spicy Bone Soup Pot is made primarily from pork and beef bones, simmered with various spices and chili peppers. The broth combines the rich flavor of bone soup with the aromatic heat of spicy seasonings, accompanied by side dishes such as bean sprouts, potatoes, and wide rice noodles, to be enjoyed after cooking.
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  Pasture Lamb Rolls

  Fresh lamb leg meat is sliced and rolled, then marinated with scallions and ginger before steaming or pan-frying. Tender with rich lamb aroma.
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  Pasture Gold Cup Marbled Beef

  Pasture Gold Cup Marbled Beef is a dish featuring high-quality marbled beef as the main ingredient. Slices of richly marbled beef are briefly marinated in a secret sauce, then quickly cooked at high temperature to lock in juices. It is typically plated with vegetables such as enoki mushrooms and wood ear fungus, and finally drizzled with a golden sauce made from broth, soy sauce, and spices. The finished dish is tender, juicy, with evenly distributed fat and a rich sauce.
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  Panda Lamb from the Grassland

  Grassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
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  Alcohol Cannon

  Jiupao is a dish made primarily from pork tenderloin, combined with eggs, starch, and seasonings. The pork tenderloin is sliced, marinated with seasoning, coated in egg mixture and starch, then deep-fried until golden and crispy. The outer layer forms a hard shell resembling a bullet, hence the name 'Jiupao' (literally 'alcohol cannon').
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  Xiapu First Water Sea Moss Sprouts

  Xiapu first-water seaweed sprouts is a dish primarily made from fresh seaweed sprouts harvested in the Xiapu region. The young seaweed has a tender texture and is rich in alginate and minerals. Typically, the seaweed sprouts are cleaned, blanched, and then stir-fried or dressed with simple seasonings such as minced garlic and shredded ginger to preserve their natural flavor.
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  Sichuan Pepper Chicken Slices

  Green Sichuan pepper chicken slices is a dish made with chicken breast, green Sichuan peppercorns, and slippery meat slices. Chicken breast is marinated, stir-fried with the meat slices, and seasoned with green Sichuan pepper for a unique aroma and tender texture.
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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.

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