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Huaidian Wang Po Da Xia (Lijiaojiao Commercial City Branch)

Hot pot · ⭐ 4.2

Ground-floor commercial unit, Floor 2, Taiyuan Iron and Steel Group Dormitory No. 20, Jiefang North Road

Dishes

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  8-Second Kelp Sprout

  8-second wakame is a quick dish featuring wakame as the main ingredient. After washing, blanch wakame for about 8 seconds to retain its crisp texture, then mix with minced garlic, soy sauce, and sesame oil.
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  Large Pot Shrimp

  Large pot shrimp is a dish featuring fresh shrimp as the main ingredient, typically stir-fried or simmered with scallions, ginger, garlic, chili, and other seasonings to infuse flavor into the shrimp meat. Some recipes add doubanjiang, cooking wine, and soy sauce for enhanced taste.
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  Sichuan-style Crispy Pork Strips

  Sichuan-style crispy pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crunchy. Crispy outside, tender inside.
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  Signature Spicy Shrimp Hot Pot

  Signature spicy shrimp pot features fresh large shrimp stir-fried with doubanjiang, Sichuan peppercorns, and dried chilies. Shrimp are deveined with tails intact, then sautéed with葱姜蒜, onion, and green/red peppers, finished with broth to absorb rich spicy flavor.
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  Freshly Brewed Plum Syrup Drink

  Freshly boiled乌梅汤 features plum as the main ingredient, combined with hawthorn, tangerine peel, and licorice, slowly simmered. After washing and boiling the ingredients, the broth is filtered and can be enjoyed chilled or warm.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Classic Mild Spicy Shrimp Hot Pot

  Fresh shrimp stir-fried with onions, green and red peppers, seasoned with doubanjiang, garlic, and ginger. Tender shrimp with rich, flavorful sauce.
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  Classic Mild Spicy Pot

  Classic mild spicy pot made with beef, potatoes, green peppers, and onions as main ingredients, seasoned with doubanjiang (fermented broad bean paste), ginger, garlic, and other spices, prepared by slow stewing. The ingredients are cut into pieces and cooked slowly in a pot with the seasonings to allow the flavors to fully blend.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  Mixed Vegetables Platter

  Vegetable medley is a cold dish made primarily with fresh vegetables like cucumber, carrot, wood ear mushroom, mung bean sprouts, and lettuce, mixed after blanching or slicing and seasoned with dressing.

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