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Langtu Old Taste Hot Pot (Changjiahu Branch)

Hot pot · ⭐ 4.2

Changjiahui No. 133, 4F

Dishes

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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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  Langtu Special Shrimp Paste

  Fresh shrimp is hand-pounded into a smooth paste, seasoned and steamed or simmered in broth to highlight its natural flavor and tender texture.
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  Premium Fresh-Cut Beef Shank Core

  This dish uses the premium core of the beef shank, the central muscle from the calf. The main ingredient is fresh beef shank meat. During preparation, the beef shank core is cleaned, excess tendons are removed, and it is cut into thick slices or chunks. It is typically prepared by stewing or braising with water, ginger, scallions, and basic spices (such as star anise and cinnamon) over low heat until the meat becomes tender and the broth rich. The finished product has a firm texture with the distinctive chewiness from the tendons.
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  Premium Beef Tripe

  Premium beef tripe, carefully prepared and quickly blanched, offers a crisp and tender texture, served with a spicy sauce for bold flavor.
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  Loach

  Eel is a freshwater fish commonly used in cooking. The main ingredient is live eel, which, after cleaning and removing impurities, can be prepared by steaming, braising, stewing, or stir-frying. Common methods include stir-frying with ginger and garlic, or seasoning with fermented broad bean paste, chili, and other spices.
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  Australian Wagyu Beef

  Australian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
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  Hot Pot Base

  Hot pot base made from beef tallow, broad bean paste, chili, Sichuan pepper, ginger, garlic, scallion, star anise, cassia bark, and bay leaves, stir-fried to create a thick sauce that enhances火锅 flavor.
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  Freshly Killed Mud Eel

  Freshly killed mud eel, a delicacy in Sichuan cuisine, is stir-fried with garlic, ginger, and chili to create a rich, spicy flavor.
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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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  Fresh Goose Intestines

  Fresh goose intestines are cleaned and served raw, offering a crisp and tender texture. Prepared by removing impurities while preserving the original state, it's mixed with seasonings like garlic paste, cilantro, and chili oil.
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  Meishan Wangjiadu Black Pig Luncheon Meat

  Made from Meishan Wangjiadu black pork, this luncheon meat is seasoned, mixed, stuffed into casings, and steamed for a rich, savory flavor and tender texture.
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  Black Hair Pig Old Meat Slices

  Black hair pig old meat slices use high-quality black hair pig meat, sliced and stir-fried with peppers. Tender, flavorful, and aromatic.

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