Close

Xiong Mao Lai Hot Pot (Beihu Wuyue Store)

Hot pot · ⭐ 4.6

Units 0617–0618, 6th Floor, Beihu Wuyue Plaza, Beiyuanda Street

Dishes

• 

  8-Second Kelp Sprout

  Eight-second kelp sprout is a cold dish featuring kelp sprouts as the main ingredient. After briefly blanching and quickly cooling, the sprouts retain their crisp texture. Seasonings are then mixed in. Precise timing ensures the kelp sprouts are blanched in exactly eight seconds to preserve their freshness and tenderness.
• 

  北海太阳鱼籽虾滑

  北海太阳鱼籽虾滑是一道创意海鲜菜品，以新鲜虾肉手工捶打成细腻虾滑为主料，表面铺满橙红透亮的北海太阳鱼籽。制作时将虾滑蒸熟或焯熟至Q弹，再均匀点缀鱼籽。入口时虾滑鲜甜弹牙，鱼籽在舌尖爆开带来浓郁海洋咸鲜与微妙颗粒感，整体口感层次丰富，味道鲜美清爽，兼具视觉与味觉享受。
• 

  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.
• 

  Angus Marbled Beef

  Angus marbled beef is made from high-quality Angus beef, carefully cut and marinated to retain the tenderness of the meat and the richness of the fat, with a delicate texture and rich flavor.
• 

  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.
• 

  Spicy Beef with Energy Boost

  Spicy beef dish made with beef shank, dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings. Beef is blanched to remove odor, then stir-fried with spices and sauces like doubanjiang, light soy sauce, and dark soy sauce, finally simmered and reduced to a glossy finish.
• 

  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.
• 

  Boneless Basa Fish

  Boneless catfish is a dish featuring catfish as the main ingredient. After cleaning, bones and fins are removed, allowing it to be cooked by frying, boiling, steaming, or pan-frying. It's commonly seasoned with ginger slices and scallions, or enhanced with sauces for added flavor.
• 

  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
• 

  海鸭蛋鱼丸撞牛肉丸

  海鸭蛋鱼丸撞牛肉丸是一道创意融合菜，将手工制作的Q弹鱼丸与多汁牛肉丸巧妙结合，中心嵌入流沙海鸭蛋黄。制作时先将新鲜鱼肉与牛肉分别剁茸调味，鱼丸内包入咸香海鸭蛋黄，牛肉丸则保持纯肉质感，两者一同入高汤煮熟。口感层次丰富：鱼丸嫩滑带鲜，牛肉丸弹牙爆汁，咸蛋黄流心带来惊喜。整体咸鲜浓郁，海陆风味碰撞，汤汁醇厚回甘。
• 

  Bear Cat One Meter Lamb

  A creative fusion dish featuring tender lamb marinated in a secret sauce and grilled to perfection, served with seasonal vegetables and a special dipping sauce.
• 

  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.
• 

  Pasture-raised Lamb Cutlets

  Pasture-raised lamb dish featuring fresh lamb leg or rack, marinated and then pan-seared or braised. Vegetables like onion, carrot, and potato are often added, seasoned with salt, black pepper, and rosemary.
• 

  Crispy Beef Tripe from Pasture

  Fresh beef tripe from pasture, quickly blanched to retain crispness and served with a spicy chili sauce for a bold, aromatic flavor.
• 

  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots

  Breaking the Soil Intangible Heritage Dragon's Beard Bamboo Shoots is a specialty dish made with fresh dragon's beard bamboo shoots and various ingredients. The bamboo shoots are blanched and then stir-fried or simmered with seasonings, resulting in a tender texture and fragrant taste.
• 

  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.
• 

  Gongcai Meat Slurry

  A Chinese dish made with gongcai and minced pork, shaped into tender meatballs or patties and steamed or pan-fried for a fresh, savory flavor.
• 

  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.
• 

  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.
• 

  Spicy and Savory Beef

  Spicy beef is a dish made primarily from beef shank, sliced or shredded and marinated with wine, soy sauce, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, tender meat, and a spicy, fragrant flavor.

Reviews