Close

Lou Wai Lou Big Knife Meat Traditional Hot Pot (Furong Road Store)

Hot pot · ⭐ 4.6

Basement Level -1, Building 5, Dongnan Yangguang Residential Community, Fanrong East Road (Grid Axis: 5–12, F–A)

Dishes

• 

  Traditional Hemp Seed Ball

  Traditional hemp seed balls are made primarily from roasted hemp seeds, mixed with glutinous rice flour and syrup, kneaded into round shapes, then steamed. The outer layer is soft and chewy, with a rich, nutty filling. Roasted hemp seeds are ground into powder and combined with glutinous rice flour and sweetener to form small balls.
• 

  Traditional Hemp Seed Ball

  A traditional Chinese snack made from glutinous rice flour and filled with sesame or peanut paste, deep-fried until golden and crispy.
• 

  Inner Mongolia Lamb Ribs

  Inner Mongolia lamb ribs made from high-quality lamb, marinated and grilled over charcoal for a tender, flavorful dish with a distinct grassland taste.
• 

  Inner Mongolia High-Calcium Meat

  Inner Mongolia high-calcium meat is a dish primarily made with lamb, using premium lamb from Inner Mongolia, marinated and then stewed or grilled to ensure tenderness. To boost calcium content, calcium-rich ingredients like bone broth or fortified seasonings are often added for enhanced nutrition.
• 

  Hand-Cut Big Knife Meat

  A dish made with pork belly, hand-sliced and stir-fried quickly after marinating, resulting in tender and flavorful meat.
• 

  Handmade Fresh Beef

  Fresh beef cut from premium cuts, hand-minced and marinated, then quickly stir-fried or braised for tender, flavorful results.
• 

  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
• 

  Seafood Hot Pot

  Seafood hot pot features various seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables such as cabbage, tofu, and vermicelli, cooked in broth or water. Ingredients are blanched or stir-fried first, then simmered in soup base until fully cooked.
• 

  Nomad Hand-Rolled Noodles

  A traditional northwestern dish featuring hand-rolled noodles stir-fried with beef, onions, and peppers, offering a hearty and savory flavor.
• 

  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
• 

  Beijing-style Stir-fried Hawthorn

  Old Beijing Stir-Fried Hawthorn is a traditional Beijing dish made primarily with fresh hawthorn, combined with an appropriate amount of sugar and water, stir-fried together. To prepare it, first wash and pit the hawthorn, then add sugar and water and stir-fry until the sugar dissolves and the hawthorn becomes soft.
• 

  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.

Reviews