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Xangzi Li Lao Zao Huo Quan

Hot pot · ⭐ 3.7

No. 21, South 1st Lane, Zhuangziying Village

Dishes

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  Fresh Duck Blood from the Slaughterhouse

  Fresh duck blood from the slaughterhouse is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and quickly blanched in boiling water to solidify it, then simmered with seasonings such as green onions, ginger, garlic, and broth. Finally, vegetables like bok choy or cilantro can be added for garnish according to taste. The preparation emphasizes maintaining the tender and smooth texture of the duck blood.
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  Sichuan Tender Beef

  Bashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
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  Street Alley Thousand-Layer Tripe

  A spicy Sichuan dish made with beef tripe layered and stir-fried with chili and Sichuan peppercorns, offering a rich, numbingly hot flavor.
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  Hand-Cut Wagyu Sirloin

  Hand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Deep Sea Crab Stick

  Deep sea crab stick is made from deep-sea cod meat, processed into a tender and chewy form, commonly used in salads, sushi, or stir-fries as a crab substitute.
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  Premium Lamb Top Blade

  Premium lamb neck is made from the tender meat located above the lamb shoulder. After slicing, it is quickly stir-fried or blanched at high heat to preserve the lamb's tender texture, typically seasoned with scallions, ginger, and garlic for aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Supreme Nine Grid

  Zhi Zun Nine Grid is a combination dish featuring various ingredients, typically nine small portions of different flavors, including chicken, beef, shrimp, fish, and vegetables, prepared by steaming, stir-frying, or boiling, arranged in a nine-grid pattern.
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  Supreme Beauty Beef

  Supreme Beauty Beef is a dish made with high-quality beef, combined with special sauce and various side dishes. The beef is carefully selected for its tender texture and rich flavor, paired with a delicious sauce.

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