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Xiong Miao Lai (Haidi District Dajingcheng Black Gold Store, Branch 310)

Hot pot · ⭐ 4.2

No. 8 Courtyard, Daniu Fang Er Lane, Building 1, Joy City Haidian, 5th Floor, Units 32 & 33

Dishes

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  Seven-color Yunnan Platter

  The Seven-color Yunnan Platter is a cold dish made from a variety of fresh ingredients, primarily including ham, shredded chicken, cucumber, carrot, wood ear mushrooms, and tofu skin. The ingredients are neatly sliced and arranged, offering a vibrant array of colors, typically served either tossed or artfully plated.
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  Beihai Sun Shrimp Dumplings

  Beihai Sun Shrimp Slurry is made primarily from fresh sea shrimp. After removing the shells and intestinal lines, the shrimp are minced into a paste, then mixed with an appropriate amount of starch, egg white, and seasonings until well blended to form the shrimp slurry. The slurry is shaped into small balls and boiled in hot water until cooked through. It can be served with clear soup or sauce.
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  原切牧场牛上脑

  原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
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  嫩滑锁鲜牛肉

  嫩滑锁鲜牛肉选用优质牛里脊肉为主料，采用快速滑炒的烹饪方式制作。牛肉经蛋清、淀粉等腌制后，在高温热油中迅速滑散，锁住内部肉汁，保持鲜嫩口感。成品肉质细腻多汁，外层微带焦香，内里柔软弹牙，咸鲜适口，搭配青红椒等时蔬更添清爽风味。
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  Angus Marbled Beef

  Angus marbled beef is made from high-quality Angus beef, carefully cut and marinated to retain the tenderness of the meat and the richness of the fat, with a delicate texture and rich flavor.
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  Buffalo Tripe from the Slaughterhouse

  Butcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
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  Buffalo Tripe with Spicy Flavor

  Buffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
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  Spicy Beef with Energy Boost

  Spicy beef dish made with beef shank, dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings. Beef is blanched to remove odor, then stir-fried with spices and sauces like doubanjiang, light soy sauce, and dark soy sauce, finally simmered and reduced to a glossy finish.
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  Xinjiang Special Yogurt

  Xinjiang specialty yogurt is made from fresh milk fermented with lactic acid bacteria, resulting in a thick texture and slightly sour taste. No sugar or additives are typically added, preserving the natural dairy flavor. Some recipes include local honey or dried fruits for enhanced taste.
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  Australian Wagyu Beef in Valley

  Australian Wagyu Beef with Grains and Vegetables is made from premium Australian beef, combined with grains and vegetables. The beef slices are stir-fried or stewed with ingredients such as corn, carrots, and green peas, preserving the tenderness of the beef and the fragrant aroma of the grains.
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  Bear Cat Mushroom Soup Base

  The Xiong Miao mushroom soup base is primarily made from various wild mushrooms, including shiitake, king oyster mushrooms, and boletus, combined with chicken or pork bones to create a rich broth. During preparation, the mushrooms are cleaned and simmered slowly with meat to produce a flavorful, aromatic soup base that preserves the natural taste of the mushrooms.
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  Bear Cat Sichuan Peppercorn Bone Soup Pot

  Bear Cat Sichuan Pepper Bone Soup Pot features pork bones simmered with Sichuan pepper, ginger, and green onions. The broth is clear or slightly milky, rich in flavor, with a unique numbing aroma from the Sichuan pepper. Serve with fresh vegetables, tofu, and mushrooms for dipping.
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  Bear Cat Spicy Bone Soup Pot

  Xiong Miao Spicy Bone Soup Pot is made primarily from pork and beef bones, simmered with various spices and chili peppers. The broth combines the rich flavor of bone soup with the aromatic heat of spicy seasonings, accompanied by side dishes such as bean sprouts, potatoes, and wide rice noodles, to be enjoyed after cooking.
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  Panda Lamb from the Grassland

  Grassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
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  Mushroom-flavored Chicken Rolls

  Mushroom-flavored black chicken rolls are made by slicing black chicken meat into thin pieces, rolling them into cylindrical shapes, and pairing them with mushrooms, wood ear fungi, and other mushroom ingredients. After marinating with seasonings, they are steamed to perfection. The finished dish has a delicate color, tender texture, and a harmonious blend of mushroom aroma and chicken flavor.
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  Grapefruit Guava Sparkling Bucket

  A refreshing drink made with fresh grapefruit and guava, mixed with sparkling water and ice for a crisp, sweet-tart flavor.
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  Green Grape Kiwi Sparkling Bucket

  A refreshing drink made with green grapes and kiwi mixed with sparkling water, offering a sweet and tangy flavor.
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  香香猪五花

  香香猪五花主要由猪五花肉制成，经过腌制后煎烤或炖煮，使肉质软嫩，肥而不腻。通常加入葱、姜、蒜等调料提香，部分做法会加入酱油、糖和料酒调味。
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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.

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