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Husar Lao Chicken Pot (Beijing First Store)

Cantonese cuisine · ⭐ 4.6

Ground-Floor Commercial Unit, Building No. 14, Bajiao Nanli

Dishes

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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Zha Xia Tiao

  Zha Xia Tiao is a Chinese snack made primarily with fresh shrimp, seasoned and fried. The shrimp sticks are crispy on the outside and tender on the inside, offering a rich texture.
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  Popcorn Pork Rind

  Spicy爆猪皮 is a dish made primarily from pork skin, which is sliced and deep-fried until crispy. It's then mixed with seasonings for a satisfying crunch and tender interior.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Fresh Intestine

  Stewed intestine is a dish made primarily from pig's large intestine. After cleaning and blanching to remove odor, it is cut into segments, marinated with scallions, ginger, garlic, soy sauce, and cooking wine, then stir-fried or stewed.
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  Blood sausage

  Blood sausage is a traditional Chinese snack made by filling cleaned pig intestines with a meat filling composed of pork, starch, and seasonings, then steamed or boiled before serving. The seasoned meat mixture is stuffed into the cleaned pig intestines and heated to set its shape, resulting in a chewy texture with rich layers of flavor.
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  Huxi Lao Chicken Hot Pot

  Huxi Lao Chicken Pot features chicken with potatoes, carrots, and onions, simmered in a secret sauce and spices. The marinated chicken and vegetables are slowly cooked in a clay pot for rich flavor.
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  Taro Roll

  Taro rolls are made primarily from taro. Cooked taro is mashed and mixed with seasonings, then wrapped in thin dough and steamed or pan-fried. The outer layer is soft, while the filling is smooth and rich in flavor.
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  Taro Cake

  Taro cake is a steamed dessert made primarily from taro, mixed with glutinous rice flour or sticky rice flour. Taro is sliced, steamed, mashed, then blended with flour, salt, oil, and seasonings. The mixture is poured into a mold and steamed until set. It has a light brown or white color and a soft, chewy texture.
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  Radish Cake

  Radish cake is primarily made from white radish, supplemented with glutinous rice flour, dried shrimp, and mushrooms, then steamed after mixing. The finished product is white in color, soft and chewy in texture, with a refreshing radish aroma and the savory taste of dried shrimp.
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  Beef Tripe

  Money肚 (Jin Qian Du) is a traditional dish primarily made from pig's stomach. After careful preparation, the pig's stomach becomes tender and flavorful, with a bright red color. The preparation typically includes cleaning the pig's stomach, marinating it, and then stewing it until the slices are fully seasoned and cooked through.
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  Egg and Beef Fried Rice

  Egg beef fried rice is a stir-fried dish made primarily with rice, eggs, and beef. First, marinate beef cubes, then scramble the eggs. Heat oil in a pan, cook the eggs first, set aside, then stir-fry the beef. Add rice and mix well, finally combine with eggs and seasonings.

Reviews

• Kai_33
  We ordered their signature chicken hot pot and wow it did not disappoint. They use Hainan Wenchang chicken and honestly the meat was so tender and juicy, just packed with flavor. The sauce was rich and stuck to every single piece, super fragrant. The sides were great too — the intestines were nice and crispy, and the fatty intestines were cleaned really well, got even better the longer they cooked in the broth. The broth itself was super tasty and you can use it to cook veggies too, so basically two meals in one pot, such a good deal. Place was clean, the owner was quick and on top of everything, and the smell when he was stir-frying the chicken was insane. Left feeling totally full and happy, would definitely come back.