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Haidilao Hot Pot (Beijing Tongzhou Lingxiu Square)

Hot pot · ⭐ 4.5

Level 4, Link City Shopping Mall, No. 9 Jiuke Shu Zhong Street, Liyuan Town

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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  Cheese Fish Fillet

  Cheese fish fillets are made with fresh fish fillets, lightly coated in flour or starch, then pan-fried until golden brown. A melted cheese sauce is poured over the fish, resulting in a crispy exterior and tender, flavorful interior with rich cheese aroma. During preparation, small amounts of garlic and onion are typically added to enhance the flavor.
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  手工咯吱脆贡菜丸子

  手工咯吱脆贡菜丸子是一道创意中式菜肴，以新鲜猪肉糜和爽脆贡菜为主要食材。将贡菜切碎后与肉糜混合，加入适量淀粉、蛋清和调味料搅打上劲，手工挤成丸子后入油锅炸至金黄酥脆。成品外皮焦香酥脆，内里肉质鲜嫩多汁，贡菜独特的咯吱口感与肉香完美融合，咸鲜适口，回味悠长。
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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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  Signature Shrimp Dumplings

  Our signature shrimp paste is made from fresh shrimp, finely chopped and mixed with an appropriate amount of starch, egg white, and other ingredients until smooth. It is then shaped using specific techniques and tools, and finally cooked with a specially prepared sauce.
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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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  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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  Stir-fried Duck Intestines

  Lao Pai Duck Intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are quickly blanched in boiling water, then drained and served with a specially prepared sauce or dipping sauce. The preparation emphasizes maintaining the crisp and tender texture of the duck intestines.
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  Filled Hot Pot Fried Dough Stick

  注心火锅油条 is a dish where fried dough sticks are filled with hot pot base or dipping sauce in the center, then deep-fried or heated to finish. Main ingredients include flour, eggs, water, and hot pot base. The process involves rolling the dough into strips, frying them into dough sticks, and injecting the prepared hot pot base into the middle so that it flows out during eating, enhancing the flavor.
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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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  Beef Cubes

  Beef cubes are made by cutting优质 beef into small cubes, then marinated and quickly stir-fried at high heat to retain the tender texture of the beef. Vegetables and seasonings are added appropriately during cooking.
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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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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.

Reviews

• Casey_7
  Went to this hotpot place and honestly had a great time. Everything was super fresh, especially the beef — the sliced beef shoulder was thick-cut and coated in egg, so silky and juicy it basically melted in your mouth. Also tried the classic lamb, which was fatty and lean in just the right balance, and it came out really tender after a quick dip in the broth. The staff were really nice too, they brought the food right to our table so we didn't have to run around. Place was clean, lighting was soft and warm, good vibe for hanging out with friends. Sauce bar had a ton of options so you could mix your own little bowl however you liked. Overall super satisfying meal, would definitely come back.