Close

Lao Bai Family Hot Pot

Hot pot · ⭐ 4.7

No. 183 Kang'an Road

Dishes

• 

  Inner Mongolia Lamb Rack Roll

  Fresh lamb ribs are sliced, rolled with vegetables or seasonings, marinated, and grilled to perfection—tender, juicy, and full of grassland flavor.
• 

  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
• 

  Large Pig's Tripe

  A dish made from large pieces of pig's stomach, cleaned and simmered with aromatics and seasonings for a tender, savory flavor.
• 

  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
• 

  Handcrafted Fresh Beef Meatballs

  Handcrafted fresh beef balls are made from fresh beef, carefully pounded by hand until the meat becomes tender and smooth, then shaped into small balls. The preparation process emphasizes preserving the original flavor of the beef. These meatballs have a chewy texture and tender meat, making them an ideal accompaniment for hot pot or soups.
• 

  Hand-Beaten Fresh Lamb Meatballs

  Handcrafted fresh lamb meatballs made from tender lamb, pounded by hand, seasoned, shaped into balls, and cooked by boiling or steaming. The result is delicate and elastic in texture.
• 

  Halal Luncheon Meat

  Halal Luncheon Meat is a dish made from ingredients such as beef, starch, and spices. Beef is minced and mixed with an appropriate amount of starch, spices, and seasonings. After thorough mixing, it is pressed into shape, then steamed until fully cooked, and finally sliced for serving.
• 

  Stir-Fried Beef Tripe

  A Sichuan dish made by stir-frying cleaned beef tripe with chili, Sichuan pepper, and fermented bean paste, resulting in a spicy and crunchy texture.
• 

  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
• 

  Spicy Hot Pot Base

  The spicy broth is primarily made with beef tallow, chili peppers, Sichuan peppercorns, and broad bean paste, stir-fried with ingredients such as ginger, garlic, scallions, star anise, and cassia bark. To prepare it, first heat the beef tallow, then sauté the chilies and Sichuan peppercorns until fragrant. Next, add the broad bean paste and other seasonings to simmer and create a rich, aromatic spicy soup base.
• 

  Black Tripe Layered Dish

  Black thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.

Reviews