Close

Old Five Seasons Hot Pot (Chajiankou Branch)

Hot pot · ⭐ 3.9

No. 15, Rufu Li, South Caishikou Avenue, Taoranting Subdistrict (near Taoranting Road)

Dishes

• 

  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
• 

  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
• 

  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
• 

  Fried Flatbread

  Deep-fried flatbread is a type of dough food made primarily from flour. After fermentation, it is rolled into a round shape and fried in hot oil until golden and crispy. It can be enhanced with toppings such as scallions and sesame seeds, or filled with meat or vegetable fillings.
• 

  Crispy Steamed Bun Slices

  Fried cornbread slices are made by cutting cornbread into thin pieces and frying them in hot oil until golden and crispy. The main ingredients are cornbread and cooking oil. The preparation method is simple, with high-temperature frying creating a crispy outer layer and a soft interior.
• 

  Premium Fresh Lamb

  Premium fresh lamb uses fresh leg or shoulder meat, soaked in water to remove blood, then blanched with scallions, ginger, and cooking wine to eliminate odor. Slow-cooked with star anise, cassia bark, and bay leaves until tender with rich broth.
• 

  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
• 

  Lao Wu's Premium Lamb

  Lao Wu's精选羊肉 is a dish featuring premium lamb, typically using leg or shoulder meat. After cutting and blanching, it's stewed with scallions, ginger, star anise, and other spices until tender and the broth rich.
• 

  Beef Tenderloin

  Beef brisket top is a dish made primarily with beef slices and seasoned with a specially prepared sauce. The main method involves quickly pan-frying the beef slices and then serving them with a rich, flavorful sauce, resulting in an appealing color and aroma.
• 

  Spicy Dry Seasoning

  Spicy dry seasoning is a dish made with dried chili peppers, Sichuan peppercorns, garlic, ginger, and other seasonings, stir-fried with meat or vegetables. Main ingredients include pork or tofu, green pepper, and onion. The seasonings are fried in hot oil, then mixed evenly with the main ingredients to absorb the spicy flavor.
• 

  Black Cuttlefish

  Black tripe is a dish made primarily from beef tripe, typically cleaned, blanched in hot water to remove odor, then stir-fried or stewed with葱姜蒜 and chili for a crisp texture and rich flavor.

Reviews