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Haidilao Hot Pot (Hebei Wanda Branch)

Hot pot · ⭐ 4.5

4th Floor, Tianjin Xinkaihe Wanda Plaza, No. 168 Lüwei Road

Dishes

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  Fancy Fish Roe Dumplings

  Fried or steamed dumplings filled with fish roe, pork mince, shrimp, and vegetable bits, wrapped in thin dough and seasoned.
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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 Duck Blood with Spicy Sauce

  Lao Pai Sheng Ya Xue is a unique dish made primarily with fresh duck blood, combined with various spices and seasonings. The duck blood is carefully processed to achieve a tender texture, then served with a specially crafted Lao Pai sauce, resulting in a delicious and nutritious meal.
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  Lao Pai Beef Noodle

  Lao Pai Beef is a delicious dish made with high-quality beef slices, seasoned with a secret sauce and vegetables, carefully prepared to perfection. The tender and juicy beef slices blend perfectly with the sauce and vegetables, creating a rich and layered flavor experience.
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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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  New Zealand Lamb

  New Zealand lamb is made from fresh lamb sourced from New Zealand, carefully prepared to ensure tender meat with rich flavor. It is typically roasted or stewed with spices and seasonal vegetables, preserving the original taste of the lamb.
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  海底捞6斤番茄锅

  海底捞6斤番茄锅是一款以番茄为主要汤底的火锅锅底。选用约6斤新鲜番茄，经过去皮、切块后长时间熬煮成浓稠汤底，不添加人工番茄酱。汤底呈现自然的番茄红色，口感浓郁，可直接饮用或作为涮煮食材的汤底。主要食材为番茄，制作方法为将番茄预处理后熬制成汤。
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  海底捞捞派肥牛

  海底捞捞派肥牛是海底捞火锅的经典涮品之一，精选优质肥牛切片，肉质鲜嫩，脂肪分布均匀，呈现漂亮的大理石花纹。主要食材为肥牛片，通常搭配海底捞特制锅底（如麻辣、番茄或菌汤）涮煮。食用时只需在沸腾的锅中涮烫10-15秒，待肉片变色卷曲即可捞出，口感柔嫩多汁，肉香浓郁，充分吸收锅底风味，是火锅中不可或缺的鲜美之选。
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  Pig's stomach and chicken hot pot base

  Pig's stomach chicken hot pot uses pig's stomach and chicken as main ingredients. After cleaning, they are simmered together with ginger slices and green onions. The clear broth features tender pig's stomach and juicy chicken, offering rich natural flavors.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Tomato Hot Pot

  Tomato hot pot features fresh tomatoes as the main ingredient, paired with a variety of vegetables, meats, and seafood. The preparation is simple: first, tomatoes are simmered into a rich broth, then various ingredients are added and cooked. The broth is pleasantly sour and sweet, enhancing the natural flavors of the ingredients.
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  Cheese Fish Fillet

  Fresh fish fillets are lightly coated in starch or flour, pan-fried, then topped with melted cheese sauce for a crispy exterior and tender interior, enhanced with garlic and onion for rich flavor.
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  Tremella Soup

  Silver ear soup is a soup dish primarily made with silver ear fungus, and it's simple to prepare. First, soak the silver ear fungus and tear it into small pieces, then add it along with ingredients like red dates and goji berries to a pot, pour in an appropriate amount of water, and simmer slowly until the silver ear becomes soft. Finally, add rock sugar for seasoning.

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