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Da Liushu Hot Pot (Sanhe Nan Yuan Branch)

Hot pot · ⭐ 3.9

No. 203, Shop No. 2, Sanhe Nanyuan, No. 333, Nanhuan Road

Dishes

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  Local Small Red Shrimp

  Local Small Red Shrimp is a dish featuring freshly caught small red shrimp as the main ingredient. Key components include the small red shrimp, ginger, garlic, scallions, and basic seasonings. To prepare, the shrimp are cleaned and drained. Oil is heated in a wok, ginger and garlic are stir-fried until fragrant, then the shrimp are added and quickly stir-fried until they turn red and curl. A splash of cooking wine, light soy sauce, and a pinch of salt are added for seasoning, followed by a sprinkle of scallions before serving. The finished dish has bright red shells and firm, springy meat, highlighting the natural sweetness of the shrimp.
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  Hand-Cut Beef

  Hand-cut beef is a dish made from premium beef that is manually sliced into thin pieces. To prepare it, the beef is first de-tendoned and then cut against the grain into thin slices, which are marinated with appropriate seasonings before being quickly stir-fried or boiled in a hot pot.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-Pounded Fish and Shrimp Paste

  Hand-Pounded Fish and Shrimp Paste is a traditional handmade dish primarily made from fresh fish and shrimp meat. The boneless fish and shelled shrimp are repeatedly hand-pounded until smooth and gelatinous, forming an elastic paste. A small amount of salt, starch, and egg white is usually added to enhance stickiness and texture. The finished product is white or light pink, with a firm yet tender and smooth texture. It is typically scooped or shaped into balls or slices and poached in clear broth until cooked, or used in hot pot. The dish highlights the natural sweetness and original flavor of the ingredients, offering a smooth, springy, and bouncy mouthfeel.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Tripe Platter

  A cold dish made primarily from beef tripe, cleaned and sliced, typically served with dressing or blanched and eaten with seasonings.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  Seafood Trio

  A dish featuring three types of fresh seafood, typically steamed or blanched to preserve natural flavors and served with a light soy-ginger sauce.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Freshly Ground Soy Milk

  Freshly ground soy milk is made from fresh soybeans, soaked, ground, and boiled. It has a creamy white color, smooth texture, rich soy aroma, and is highly nutritious. It can be enjoyed as a breakfast drink or as a healthy daily beverage.
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  Pen Guan

  A traditional dish made from pig or cow blood vessels, stir-fried with chili and Sichuan pepper for a spicy and crunchy texture.
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  Vegetable Assortment Platter

  Vegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
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  Nori

  Seaweed is a common algae ingredient, usually purple or dark green, with a thin and soft texture. It's often soaked and used in soups, salads, or sushi rolls, and can also enhance dishes with umami flavor.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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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 Mushroom Platter

  Mushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
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  Fish Dumpling

  A Cantonese dish made from fresh fish meat mixed with egg white and starch, shaped into balls and cooked until tender, offering a delicate and smooth texture.

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