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Hulunbeier Grassland Hot Pot (Libo Park Branch)

Hot pot · ⭐ 4.0

Building 33, Lifo Jiufang, No. 379 Hongmei South Road Lane (opposite Luckin Coffee)

Dishes

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  Wuzhumuqin Grassland Lamb Upper Brain

  Made from premium lamb upper brain cut from the Wuzhumuqin grasslands of Inner Mongolia, tender with rich intramuscular fat. Cooked by steaming or hand-pulling method to preserve natural flavor and highlight the authentic lamb aroma.
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  Napa cabbage

  Napa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
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  Enoki Mushroom

  Bamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
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  Jingtailan Spicy Double-Flavor Hot Pot

  A spicy Sichuan-style hot pot with two flavors: a fiery red broth and a mild clear broth, served with beef, tripe, blood pudding, and vegetables.
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  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.
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  Seaweed Crispy Rolls

  Sea lettuce spring rolls are a creative snack made primarily from seaweed and tofu skin. To prepare, finely chop the seaweed and mix it evenly with seasoned meat filling, then wrap the mixture in tofu skin to form rolls, and deep-fry until golden and crispy. The finished dish has an appealing color, with a fragrant and crunchy outer layer of tofu skin and a savory inner filling rich in seaweed flavor.
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  Special Desert Camel Meat

  Made from desert camel meat, marinated in special spices and slowly stewed for tender, flavorful results.
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  Grassland Lamb Shank

  Fresh lamb leg meat from the grasslands, marinated and grilled over charcoal, tender and flavorful.
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  Grassland Beef Top Sirloin

  Grassland beef top blade is from the upper shoulder area, tender with rich marbling. Typically marinated and grilled or stewed to preserve its natural flavor.
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  Grassland Beef Short Rib

  Grassland beef short rib is a premium cut from the cow's back, marinated and grilled over charcoal for a rich, tender flavor.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.

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