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Haidilao Hot Pot (Aoshan Century City Branch)

Hot pot · ⭐ 4.8

Shop A410A & A410B, 4th Floor, Aoshan Century Plaza, No. 809 Heping Avenue

Dishes

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  Signature Shrimp Dumplings

  Our signature shrimp paste is made from fresh shrimp, finely chopped and mixed with an appropriate amount of starch, egg white, and other ingredients until smooth. It is then shaped using specific techniques and tools, and finally cooked with a specially prepared sauce.
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  Stir-fried Pangasius Fish Slices

  Lao Pai Basa Fish Slices use fresh basa fish as the main ingredient, finely sliced and marinated with a specially prepared seasoning to infuse flavor. During cooking, the fish slices are gently blanched to preserve their tender texture. Finally, they are served with an assortment of vegetables or soy-based products and a rich, flavorful broth, creating a dish that is visually appealing, aromatic, and delicious.
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  Stir-Fried Tender Beef with Sauce

  Lao Pai Sliding Beef is a dish featuring tender beef as its main ingredient. The beef is carefully marinated and combined with a specially crafted tenderizing sauce, then quickly stir-fried at high heat to preserve its juicy and tender texture. Finally, a rich and flavorful sauce is poured over the beef to enhance its taste.
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  Braised Beef Tendon Balls

  Lao Pai Beef Tendon Balls are meatballs made primarily from beef tendon and pork. After mixing and marinating, they are hand-formed into spheres and then boiled or fried. The result is a chewy, elastic texture, often served with broth or sauce.
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  Crispy Beef Tripe with Spicy Sauce

  Lao Pai Crispy Tripe is a dish made from selected beef tripe. The tripe is carefully processed to maintain its tender texture, then marinated with a specially crafted seasoning to enhance flavor. Finally, it is quickly cooked to achieve a perfect balance of crispy exterior and tender interior.
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  Lao Pai Tofu Pudding

  Lao Pai Tofu is a dish made primarily from soft tofu. The tofu is cut into cubes, blanched in hot water, then simmered in broth or water. Seasonings and toppings like minced meat, green onions, and cilantro are added to taste. The preparation emphasizes maintaining the delicate texture of the tofu.
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  Stir-Fried Yellow Tripe

  Lao Pai Huang Hou is a cold dish made from pig or beef tripe, quickly blanched in boiling water and mixed with seasonings. Served with scallions, ginger, garlic, cilantro, and chili oil for a crisp, tender, and refreshing taste.
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  Waterfall Large Squid Slices

  Waterfall Large Squid Slices is a dish made with large squid, sliced and fried or quickly stir-fried. Its appearance resembles a waterfall with layered slices, offering a fresh and tender texture, usually served with a special sauce.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
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  Pure Beef Tallow Hot Pot

  Pure beef tallow broth is a hot pot base made primarily from fresh beef tallow, carefully simmered to perfection. No impurities are added during preparation, preserving the natural richness and aroma of the beef tallow, providing a deeply flavorful foundation for hot pot.
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  Custom Fruit Cold Rice Porridge

  This dish features a mix of fruits, cold vegetables, and porridge, customizable to personal taste. Includes fresh fruits (e.g., watermelon, apple, banana), chilled veggies (e.g., cucumber, carrot,木耳), and rice or mixed-grain porridge. Combine chopped fruit, blanched or dressed vegetables, and cooked porridge with light seasonings like honey, vinegar, or soy sauce for a refreshing cold meal.
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  Yuan Yang Hot Pot

  A hot pot with two distinct flavors: one spicy and numbing, the other mild or herbal. Served in a shared pot for group dining.

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