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Lao Tan Beef Offal Pot

小吃快餐 · ⭐ 4.0

No. 47, Dongping Middle Road, Yongping Subdistrict

Dishes

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  Hairy Crab and Beef Offal Hot Pot

  Hairy Crab and Beef Offal Hot Pot is a fusion dish featuring fresh hairy crabs and a variety of beef offal (such as tripe, intestines, heart, and lung). The offal is first blanched, then stewed with ginger, scallions, and cooking wine until tender. The cleaned crabs are added to a clay pot along with the offal, broth or water, light and dark soy sauce, rock sugar, and a small amount of spices (like star anise and cinnamon) for braising. The resulting dish has a rich broth where the sweetness of crab meat blends with the hearty flavor of offal.
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  Cantonese Braised Beef Offal with Soy Sauce

  Cantonese Braised Beef Offal with Soy Sauce is a classic Cantonese street food, primarily using beef tripe, intestines, lungs, and pancreas. The offal is first cleaned and blanched to remove gaminess, then simmered over low heat with spices like star anise, cinnamon, bay leaves, cardamom, and Sichuan peppercorns. Seasonings such as light soy sauce, dark soy sauce, Chu Hou paste, and yellow bean sauce are added for a long braise until tender and richly flavored. The dish has a dark reddish-brown color and a tender, chewy texture.
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  Signature Hong Kong-style Beef Noodle Stew

  A slow-cooked beef stew with vegetables, featuring tender beef and rich sauce, a classic Hong Kong comfort dish.
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  Signature Hong Kong Style Beef Offal Hot Pot

  The Signature Hong Kong Style Beef Offal Hot Pot is a classic Cantonese stew. Main ingredients include various beef offal such as tripe, intestines, lungs, and omasum, supplemented with daikon radish and fried tofu puffs. During preparation, the offal is first cleaned and blanched, then braised for an extended period with a secret braising sauce (typically containing star anise, cinnamon, tsao-ko, Sichuan pepper, and Chu Hou paste) to fully infuse flavor and achieve a tender texture. The finished dish features a rich, savory broth and a diverse mix of offal textures, commonly served with rice or noodles.
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  Fried Tofu Skin with Lettuce

  A Chinese dish made with fried tofu skin and lettuce, offering a crispy texture and fresh taste.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Bullfrog and Fresh Fish Mixed Pot

  Bullfrog and Fresh Fish Mixed Pot is a stewed dish featuring bullfrog meat and various freshwater fish (such as grass carp and silver carp pieces) as the main ingredients. Other key components include tofu, wood ear mushrooms, and bean sprouts. The basic preparation involves marinating cleaned bullfrog and fish pieces, then simmering them together with the side ingredients in a clay pot or soup pot. The dish is cooked over low heat with broth or water, along with basic seasonings like ginger slices, garlic cloves, and cooking wine, until all ingredients are thoroughly cooked and the broth becomes rich and flavorful. The final dish has a thick, savory broth and a variety of textures.
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  Oyster Egg Fish Offal Stew

  A savory stew featuring fresh oysters, eggs, and assorted fish offal, simmered in broth for a rich, umami flavor.
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  Rice All You Can Eat

  A dish where rice is served in unlimited quantities, often accompanied by various side dishes for customers to enjoy freely.
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  Premium Beef Shank Stew

  Beef brisket is blanched, then slow-cooked with potatoes, carrots, and seasonings like soy sauce, cooking wine, star anise, and cinnamon until tender.
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  Spicy Beef Offal Hot Pot (Small)

  Spicy Beef Offal Hot Pot is a stewed dish featuring beef offal as the main ingredient. Key components include tripe, intestines, heart, and lung, complemented by ingredients like daikon radish and fried tofu puffs. The offal is first blanched, then simmered with ginger slices and cooking wine until tender. Aromatic spices such as chili peppers, Sichuan peppercorns, and broad bean paste are stir-fried to create a spicy base, which is then combined with the cooked offal in a small clay pot. The mixture is simmered with broth over low heat, allowing the ingredients to fully absorb the spicy and savory flavors. The resulting dish has a rich broth and offal that is tender yet pleasantly chewy.
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  Fish Maw and Beef Offal Hot Pot

  Fish Maw and Beef Offal Hot Pot is a stew dish featuring fish maw and various beef offal as main ingredients. Key components include fresh fish maw, beef tripe, intestines, heart, and lungs. The offal is cleaned and blanched, while the fish maw is rehydrated and cut. Both are simmered in a clay pot or casserole with broth, ginger, scallions, and cooking wine over low heat for several hours until tender. Common additions include daikon radish and tofu. The result is a rich broth with diverse textures.

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