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Xu's Copper Hot Pot (Quanyuan Branch)

Hot pot · ⭐ 3.6

No. 60, Quanyuan 1st Road

Dishes

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  Traditional Seasoning

  Traditional seasonings are typically made by mixing various spices and seasonings, including star anise, cassia bark, Sichuan pepper, ginger, green onion, soy sauce, and salt. The spices are stir-fried, then boiled with water and seasonings to create a fragrant sauce used to enhance the flavor of meats or stews.
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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Seafood Hot Pot

  Seafood hot pot features various seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables such as cabbage, tofu, and vermicelli, cooked in broth or water. Ingredients are blanched or stir-fried first, then simmered in soup base until fully cooked.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Lamb Rib Meat

  Lamb rib is a dish primarily made with lamb as the main ingredient. Fresh lamb rib sections are carefully cut to preserve the tender parts of the meat. During cooking, the lamb can be roasted or stewed, and seasoned with appropriate spices and seasonings to bring out its rich aroma.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Self-Service Side Dishes

  自助小菜是一道包含多种蔬菜、水果和调料的拼盘，食材新鲜多样，色彩缤纷。制作方法简单，将各种食材清洗干净，切割成适当大小，摆盘后佐以特制的酱料，即可享用。
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.

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