What are the specialties of Haidilao

Specialties of Haidilao Hot Pot:

1. Yellow Throat:

The raw material is pig's heart tube, which is processed to make it very crispy, and the cooking time is about 1 minute after the pot is opened.

2. Lopai Duck Sausage:

The ducks are carefully selected and raised in regular farms, with quick-freezing and preservation technology, the duck sausage is very fresh and flavorful. Cooking time: 15 seconds after the pot opens, the "seven up, eight down" method is used to cook the sausage.

3. Layered tripe:

The raw material for the tripe is beef tripe, which is marinated in green onions and peppercorns, making it very crispy, flavorful and soft. Shabu-shabu cooking time: cook for about 3 minutes after the pot opens and serve.

4: Lopai Beef:

The raw material is lean beef hind leg, which is processed by removing sinews, slicing, and marinating, making it very tender. Cooking time: Cook for about 5 minutes after the pot boils before serving.

5. Spineless Basa Fillet:

Selected from imported Basa fish, sliced and mixed. The texture is tender and fresh, with a very tender flavor. Cooking time: Cook for about 5 minutes after the pot boils and serve.

6. Lopai Soya Bean Paste:

Made by grinding superior soybeans and pressing them with traditional handmade techniques. Cooking time: Cook for about 5 minutes after the pot is boiled and serve. Dipping Sauce Pairing: Serve with a soybean flower dipping plate for a more prominent flavor.