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Li Wai Li Bo She Hot Pot (Shuangnan Store)

Hot pot · ⭐ 4.6

No. 46 Qixia Road, Annex Nos. 41–42

Dishes

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  Ice Hockey Goose Intestines

  Ice hockey duck intestine is a dish featuring duck intestines as the main ingredient, shaped into ice hockey forms after cleaning, then quickly blanched or stir-fried. It has a crisp and tender texture with a unique appearance, commonly seasoned with garlic, chili, and soy sauce.
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  Stir-Fried Tender Beef with Bell Peppers

  Double Pepper Tender Beef is a dish featuring beef with green and red peppers. Thinly sliced beef is marinated, then quickly stir-fried with chopped peppers to retain tenderness and crispness.
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  Double Fish Duck Blood

  A Sichuan dish featuring duck blood and fish slices, stir-fried with chili, Sichuan pepper, and fermented bean paste for a spicy and numbing flavor.
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  Premium Layered Tripe

  Premium layered tripe made from fresh beef tripe, slow-cooked with secret spices and chili for a spicy, tender bite.
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  Fresh Offal from the Slaughterhouse

  Fresh offal from the slaughterhouse is a dish made with fresh beef tripe, cleaned and simply cooked. The main ingredient is beef tripe, and the cooking method is quick blanching followed by cold mixing or stir-frying.
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  Yearly Fish (Blood)

  A dish made with duck or pig blood, gently cooked with ginger, scallions, and garlic, known for its smooth texture and fresh broth, symbolizing abundance year after year.
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  Yearly Fish (Blood Duck)

  Yearly Fish (Blood Duck) is a Sichuan dish made with duck blood, tofu, and bean sprouts, cooked by stewing, with a spicy and fragrant 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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  Boiled Pig Kidney Slices

  A Sichuan dish made with pig kidney slices quickly blanched in seasoned broth, known for its crisp texture and spicy flavor.
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  Boiled Fresh Goose Intestine

  Boiled fresh goose intestine is a dish made with fresh goose intestines, which are cleaned, blanched, and then cooked with special seasonings. It has a crisp and tender texture with a delicious taste.
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  Three-Color Sliding Delight

  A colorful dish featuring tender pork, chicken, and shrimp slices stir-fried with red, green, and yellow peppers in a savory sauce.
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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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  Spicy Oil Base

  The spicy oil base is made by stir-frying plant oil with chili, Sichuan pepper, doubanjiang, ginger, garlic, and green onions. Key ingredients include dried chilies, Sichuan pepper, doubanjiang, and various seasonings. The spices are slowly fried in oil to fully blend the flavors into a rich, aromatic red oil broth.
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  Trending Lunghan Meat

  A popular processed pork product made by mixing pork with seasonings and starch, then steamed in casings. Known for its smooth texture and versatility in cooking.
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  Crab Stick

  Crab stick is primarily made from fish paste, starch, egg white, and seasonings, formed by extrusion and then steamed or boiled. It has a slender cylindrical shape, with a white or slightly yellow color, soft and elastic texture, and a flavor that mimics crab meat.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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