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Hai Di Lao Hot Pot (Mù Yún Lì Fā Xīn Chéng Diàn)

Hot pot · ⭐ 4.9

Room 3001, Floor 3, Lifa Commercial Building, Lifa New Town, No. 989, Section 2, Wanjiali South Road

Dishes

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  Inner Mongolia Sand Onion Lamb Rolls

  Fresh lamb slices wrapped around wild sand onion, hand-rolled and steamed, offering tender meat and aromatic, crisp greens from the grasslands.
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  Lingnan Yellow Pig's Stomach Chicken Hot Pot

  Lingnan pork stomach chicken hot pot features fresh pork stomach and chicken, simmered together with ginger slices and goji berries for a rich, aromatic broth. The stomach is crisp, the chicken tender—perfect for winter.
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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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  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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  Japanese Ramen

  Japanese ramen is based on a rich broth made from pork or chicken bones, served with thin noodles and topped with barbecued pork (chashu), soft-boiled egg, seaweed, green onions, and bamboo shoots. The noodles are typically alkaline noodles, offering a chewy texture and a deeply flavorful broth.
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  Haidilao Double Ingredient Authentic Flavor Hot Pot

  Haidilao Double Ingredient Authentic Flavor Hot Pot is a hot pot made with seafood and meat as the main ingredients, paired with a special sauce, and cooked by boiling. It has a fresh taste and a rich aroma.
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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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  Authentic Aroma Hot Pot

  A stir-fried dish made with various ingredients such as beef, chicken, shrimp, tofu, greens, potatoes, and wood ear mushrooms, seasoned with葱姜蒜 and spices. Ingredients are cleaned, cut, blanched or pre-cooked, then stir-fried together until tender and flavorful.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.

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