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Hai Di Lao Hot Pot (Huangfu Wanda Store)

Hot pot · ⭐ 4.6

No. 6 Huafang South Road, Wanda Plaza Shopping Center, 3rd Floor

Dishes

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  Inner Mongolia Grassland Lamb

  Inner Mongolian grassland lamb uses lambs raised on the grasslands of Inner Mongolia, with tender meat primarily made from fresh lamb. It is typically prepared by boiling or stewing in clear water to preserve its original flavor, and may also be simply seasoned with a small amount of scallions, ginger, and salt.
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  Lingnan Yellow Pig's Stomach Chicken Hot Pot

  Lingnan pork stomach chicken hot pot features fresh pork stomach and chicken, simmered together with ginger slices and goji berries for a rich, aromatic broth. The stomach is crisp, the chicken tender—perfect for winter.
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  Very牛 Frog

  Frogs legs stir-fried with onions, green and red peppers, then simmered with seasonings. Tender meat with rich flavor.
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  Signature Large-Grain Shrimp Dumplings

  Signature large-grain shrimp paste, made from fresh shrimp, carefully processed to retain large pieces of shrimp meat, then mixed with an appropriate amount of starch and egg white, stirred into a smooth paste. During cooking, the shrimp paste is squeezed into丸-shaped balls and boiled in hot water until cooked through, resulting in a tender texture and rich shrimp flavor.
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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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  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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  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 Generation Tomato Hot Pot

  A new generation tomato hot pot made with fresh tomatoes as the main ingredient, paired with beef brisket, chicken, or shrimp paste, cooked in water or broth. Tomatoes are blanched, peeled, and diced, then stir-fried with葱姜蒜 to create a rich soup base, followed by adding various ingredients for dipping.
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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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  Clear Oil Base + Mushroom Soup Base

  Clear oil base made with plant oil and various spices; mushroom base uses fresh mushrooms like shiitake, enoki, and king oyster for a natural flavor. Both can be used alone or mixed, perfect for cooking all kinds of ingredients.
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  Premium Lamb Roll Half Portion

  Lamb rib rolls are made by rolling sliced lamb ribs around seasoned fillings, then marinated and roasted. Half portion is half of the standard serving size.
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  Sichuan Pepper Beef Noodles

  Sliced beef tendon in Sichuan pepper sauce: thin beef tendon strips blanched, mixed with shredded carrots and cucumbers. Seasoned with Sichuan pepper oil, soy sauce, garlic, ginger, vinegar, sugar, and garnished with fresh Sichuan pepper.

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