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Laojie Alley Hot Pot (Former Chaotianmen Nantang Store)

Hot pot · ⭐ 4.2

No. 218 Nantanghe Street

Dishes

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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Prawn

  Prawns are a type of seafood commonly prepared by steaming, boiling, or stir-frying to preserve their natural flavor. Main ingredients include fresh prawns and seasonings like ginger and scallions.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Hand-Made Fish Balls

  Handcrafted fish balls are made from fresh fish meat, minced and mixed until elastic, then shaped by hand and boiled in water. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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  Signature Double-Flavor Hot Pot

  A signature鸳鸯锅 is a divided hot pot with one side clear broth and the other spicy red oil base. Main ingredients include beef slices, lamb slices, tripe, duck blood, bean sprouts, tofu skin, and enoki mushrooms. The clear broth is made from chicken and pork bones, while the spicy base uses Sichuan peppercorns, chili, and doubanjiang. Choose your dipping sauce and enjoy with lettuce and rice noodles.
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  Whip-Beaten Grapefruit Lemon Tea

  Made with fresh grapefruit, lemon slices, and black tea, blended or chilled before serving. Refreshingly tart and sweet with a natural citrus aroma.
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  Beaten Golden Tangerine Lemon Tea

  Fresh orange and lemon slices are gently pounded with a mallet to release juice, then sweetened with rock sugar or honey, and mixed with cold-brewed black or green tea, served over ice.
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  Sichuan-style Boiled Tripe

  Sichuan-style boiled tripe is a dish primarily made with layered tripe, seasoned with bean sprouts and doubanjiang (fermented broad bean and chili paste). The preparation involves slicing the tripe, cooking it together with the seasonings, and finally drizzling it with hot oil and garnishing with chopped green onions.
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  Crispy Water Buffalo Tripe

  Water buffalo tripe is a dish primarily made from water buffalo tripe. After cleaning, the tripe is cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to highlight its spicy, numbing, fresh, and fragrant characteristics.
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  Red Bone Soup

  A rich bone soup simmered with tomatoes and chili, offering a savory and warming flavor.
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  Tender Beef Supreme

  Bàwáng tender beef is a dish made from beef tenderloin. The meat is sliced, marinated, quickly stir-fried or blanched, and seasoned with葱姜蒜 for a delicate, tender texture.
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  Freshly Sliced Yellow Beef

  Freshly sliced yellow beef is a dish made primarily from fresh yellow beef. The beef is finely cut to maintain its tender texture. During cooking, you can choose appropriate seasonings and vegetables according to your taste for quick stir-frying or boiling, preserving the original flavor of the meat.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.

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