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Laolai Fu (Park Branch)

Hot pot · ⭐ 3.4

South Side of North Gate, Hanxin Park, Funan Street

Dishes

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  Little Fat Sheep

  Xiaofeiyang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, served with cabbage, potatoes, and tofu. Cook the lamb and vegetables in boiling clear or spicy broth, and enjoy with sesame sauce, garlic paste, and cilantro.
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  Braised Yellow Croaker with Tofu

  A dish made with small yellow croaker and tofu. Clean the fish, add cubed tofu, water, ginger slices, and seasonings to a pot, then simmer over medium-low heat until the fish is cooked through and the tofu is flavorful.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Crystal Rice Noodles

  Crystal noodles are transparent, vermicelli-like foods made primarily from mung bean or sweet potato starch. They are steamed or boiled after mixing with water and become clear, firm strands when cooled. Soak in warm water before eating; suitable for salads, stir-fries, or soups. Enjoy a smooth, chewy texture.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Shacha Sauce

  A savory sauce made from shrimp paste, peanuts, sesame seeds, and dried fish, commonly used in Fujian, Chaoshan, and Taiwanese cuisine.
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  Oil-braised Skate Tail

  A dish made by slow-cooking fresh skate tail in oil with aromatics and seasonings, resulting in tender, flavorful fish with a glossy finish.
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  Vegetable Assortment

  Vegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
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  Screw Pepper Stir-Fried with Eggs

  A classic home-style dish made by stir-frying eggs with spiral-shaped peppers, resulting in a savory and slightly spicy flavor.
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  Breeze Bay Crispy Shrimp

  Fresh shrimp coated in a special batter and deep-fried until crispy, then stir-fried with garlic, chili, and onions for a fragrant, crunchy dish.
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  Spicy Lobster Tails

  Spicy Lobster Tails: Fresh lobster tails are stir-fried with a spicy seasoning. The lobster tails are tender and succulent, with a rich, aromatic spiciness that melts in your mouth and leaves a lasting impression. This dish perfectly combines the freshness of seafood with the stimulating heat of spices. Careful attention is paid to cooking time and seasoning balance during preparation, preserving the natural flavor of the lobster while adding an irresistible spicy flair. High in nutritional value and rich in protein, it's an excellent choice for gatherings and banquets.

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