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Xiao Long Kan Old Hot Pot (Jin Boling Branch)

Hot pot · ⭐ 4.5

Ground-floor unit, Jinbolin Shopping Mall, at the intersection of Zhonghua Avenue and Lianmeng Road

Dishes

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  Ice Hockey Goose Intestines

  Ice hockey duck intestine is a dish featuring duck intestines as the main ingredient, shaped into ice hockey forms after cleaning, then quickly blanched or stir-fried. It has a crisp and tender texture with a unique appearance, commonly seasoned with garlic, chili, and soy sauce.
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  Mercedes Three-Flavor Hot Pot

  A flavorful Sichuan-style hot pot featuring beef, chicken, and fish, layered with vegetables and a secret sauce, offering rich, spicy, and aromatic tastes.
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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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  Spicy麻Crunchy Tongue

  A spicy Sichuan-style dish made with beef tongue, marinated and deep-fried for a crispy texture and bold numbing-spicy flavor.
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  Crystal Beef

  Crystal beef is a dish made primarily from beef tenderloin, which is marinated, sliced, and then coated with cornstarch and egg white before being quickly blanched or briefly fried until cooked. The finished dish features tender and crisp meat with a clear, transparent sauce that resembles crystal, hence its name.
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  Wakame Sprouts

  Sea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
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  Deep-sea Shrimp Paste

  Fresh deep-sea shrimp is peeled, deveined, and minced into a paste. Mixed with starch, egg white, and seasonings, it forms a smooth, tender shrimp paste. Typically cooked by boiling or steaming to preserve its fresh flavor.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Spicy Blood Slices in Bowl

  Spicy blood tofu is a dish made primarily with duck blood, accompanied by vegetables such as bean sprouts and tofu skin, prepared by boiling. The dish has a bright red color, a spicy and fragrant broth, well-seasoned ingredients, and a tender, smooth texture.
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  Premium Layered Tripe

  Premium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
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  Premium Lamb

  Selected lamb is primarily made from high-quality lamb, cut into pieces and prepared by stewing or grilling. Basic seasonings such as green onions, ginger, and garlic may be added during cooking to eliminate膻味 (mutton odor) and enhance flavor.
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  Red and White鸳鸯 Pot

  A red and white double-boiler hot pot features separate red and white broth sections. The red broth is made with beef tallow, chili, and Sichuan peppercorns; the white broth uses clear or bone broth with ginger and scallions. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and tofu—choose your ingredients and cook them in the corresponding broth.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
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  Bàowáng Black Tiger Shrimp Dumplings

  Bàwáng Black Tiger Shrimp Balls are made from fresh black tiger shrimp meat, hand-pounded into a smooth shrimp paste. After mixing with an appropriate amount of starch and seasonings, the mixture is shaped into elastic shrimp balls. Typically cooked in clear broth or hot soup, they can also be used in hot pot dishes or stir-fries, preserving the tender and fresh taste of the shrimp.

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