Close

Liu Huo La Self-Service Weighted Hot Pot

Hot pot · ⭐ 4.4

No. 31 Liulin 2nd Street

Dishes

• 

  Thick-cut Tripe

  A Sichuan dish made from thick slices of beef or pork tripe, stir-fried with spicy and numbing seasonings for a bold, crunchy texture.
• 

  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
• 

  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried. The beef slices are tender and juicy, paired with适量 vegetables and seasonings to create an appealing color and aroma.
• 

  Grilled Cold Noodles

  Grilled cold noodles is a snack primarily made with cold noodles. The preparation involves placing the cold noodles on a grill, adding ingredients such as eggs and sausages, grilling until the surface turns golden and crispy, then brushing with sauce and sprinkling with green onions and cilantro.
• 

  Milk Duck Blood

  Milk duck blood is a dish primarily made with duck blood, cooked together with milk. After cutting the duck blood into pieces, it is simmered with milk, allowing the duck blood to absorb the rich aroma of the milk and resulting in a smooth, tender texture. A small amount of seasonings such as salt and pepper is typically added during preparation to enhance the flavor.
• 

  White Layered Cake

  Bai Qian Ceng is a dish made primarily with pork and tofu skin. The tofu skin is filled with seasoned pork, rolled layer by layer, then steamed to create a rich, layered texture.
• 

  Red Bean Black Sugar Ice Tofu Pudding

  A refreshing dessert made with silky tofu pudding, sweet red beans, and rich black sugar syrup, served chilled for a smooth and satisfying treat.
• 

  Chongqing Beef Tallow Hot Pot

  Chongqing beef tallow broth uses beef tallow as the base, stir-fried with doubanjiang, chili, Sichuan pepper, ginger, garlic, and green onion, then simmered with beef, tripe, duck blood, and other ingredients. Skillful spice blending and precise heat control create a rich, flavorful broth.
• 

  Fresh-cut Three-Flower Tendon

  Freshly sliced three-flower fin is a dish featuring the fish maw (typically from shark or ray) as its main ingredient. Thinly sliced and quickly blanched or briefly fried, it retains a crisp, tender texture, often stir-fried or poached with葱姜蒜 to highlight the natural flavor.
• 

  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

Reviews