Tang Lu · Hot Pot (Huanggu Branch)
Hot pot · ⭐ 4.8
No. 23 Huanghe South Street
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 23 Huanghe South Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: North Sea Black Tiger Shrimp Dumplings, Large Beef Tripe, Large Jar Suancai.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Hot pot
- Rating: 4.8
- Address: No. 23 Huanghe South Street
- Popular dishes: North Sea Black Tiger Shrimp Dumplings, Large Beef Tripe, Large Jar Suancai, Fresh-Fried Chili Oil, Beijing-style Tripe Stir-fry
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Dishes
North Sea Black Tiger Shrimp DumplingsFresh black tiger shrimp is hand-minced and mixed with egg white and starch to create tender, bouncy dumplings, typically steamed or served in soup.
Large Beef TripeLarge pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
Large Jar SuancaiA traditional fermented cabbage dish made by preserving napa cabbage in large jars, known for its tangy flavor and crisp texture, commonly used in Northeastern Chinese cooking.
Fresh-Fried Chili OilFreshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
Beijing-style Tripe Stir-fryOld Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
Lipu Hairy TaroA dish featuring Lipu's specialty hairy taro, steamed or simmered to retain its soft texture, lightly seasoned with garlic and scallions for a fresh, delicate flavor.- Grain-Fed Prime Ribeye SteakPremium grain-fed ribeye steak, slow-cooked or grilled to perfection, offering tender, juicy texture and rich beef flavor.
- Xi Meng Grass-Fed Lamb (180 Days)Premium Xi Meng grass-fed lamb aged for 180 days, slow-cooked to perfection with traditional spices for a rich, tender flavor.
Ximeng Grass-fed LambXilingol grass-fed lamb uses lambs raised in Xilin Gol League, Inner Mongolia, fed on natural grass, resulting in tender meat. Main ingredient is fresh lamb, cooked by boiling or stewing to preserve its original flavor.
Xi Meng Grass-Fed Cold-Sliced BeefPremium grass-fed beef from Ximeng, sliced cold and served fresh for a tender, flavorful experience.- Mixed Seafood PlatterA colorful cold dish featuring fresh shrimp, squid rings, crab sticks, and scallops, arranged with vegetables for a refreshing and vibrant presentation.
- Fresh-cut Ximeng Grass-fed Lamb DumplingsFresh-cut Ximeng grass-fed lamb wrapped in dumpling-shaped dough, steamed or lightly pan-fried for a tender and flavorful dish.