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  • Haidilao-Styled Noodles

    Haidilao-Styled Noodles

    As Haidilao star product, it is made of domestic high-quality wheat high-gluten flour, and made by the traditional yeast fermentation. The noodle chef will hand-pull noodles on the spot for you, and cook for immediate consumption, offering you a unique experience created by Haidilao.

  • Haidilao-Styled Tofu Pudding

    Haidilao-Styled Tofu Pudding

    It is made of non-GMO soybean, grind and press them by traditional manual process. After boiling, cook for about 8 minutes and serve. Eat with dipping sauce for tofu pudding, the flavor is more prominent.

  • Haidilao-Styled Spicy Marinated Beef

    Haidilao-Styled Spicy Marinated Beef

    It is made of topside and oyster blade, which are the tenderest parts of cattles' hind legs and fore legs. The shape is like a cucumber, commonly known as cucumber strip. After 9 complicated procedures such as defrosting, tearing fascia, dividing, slicing and marinating, the taste becomes smooth and tender but not tough, which makes it the most popular dish in Haidilao.

  • Haidilao-Styled House Special Mutton

    Haidilao-Styled House Special Mutton

    It is made of refined hindquaters of lambs of no more than 12 months old. The meat is firm and tender, with few tendon and almost without the smell of mutton. When mixed with special Sichuan chili oil, the mutton presents us with a tender, juicy and meaty flavor.

  • Haidilao-Styled Beef Tripe

    Haidilao-Styled Beef Tripe

    It is made of beef tripes, treated with procedures of washing, tearing into small pieces and slitting. It is mix with scallion, ginger, cooking wine and Sichuan pepper, and soaked in the iced water for a few hours. After the pot boils, cook for 10-15 seconds and serve. It tastes crispy and tender.

  • Haidilao-Styled Crispy Beef Tripe

    Haidilao-Styled Crispy Beef Tripe

    It is made of beef tripes, treated with procedures of washing, tearing into small pieces, slitting, and mixture with papain. After the pot boils, cook for 15 seconds (dip 8 times and take out 7 times) and serve. It tastes crispy and tender.

  • Haidilao-Styled Duck Intestine

    Haidilao-Styled Duck Intestine

    This dish is made of duck intestines from slaughterhouses with qualifications and complete certificates. It is ensured that every piece of the intestines is clean.

  • Haidilao-Styled Porcine Aorta

    Haidilao-Styled Porcine Aorta

    It is made of selected porcine aortas, tear fascia and soaked in the water for over 15 hours to naturally remove the blood and smell. It tastes crispy and tender.

  • Haidilao-Styled Boneless Basa Fish Slice

    Haidilao-Styled Boneless Basa Fish Slice

    Selected Basha fish cultured in the Mekong River Basin of Vietnam is served in this dish. They are quickly peeled and processed into fish fillets in the low-temperature workshops, and then processed in the central kitchen of Haidilao. Without any fish bones and fishy smell, it tastes fresh and tender, and is especially suitable for the elderly and children.

  • Haidilao-Styled Fish Cake

    Haidilao-Styled Fish Cake

    Selected deep-sea wild codfish and red coat from Alaska are served in this dish. It is processed with Japanese formula and craftsmanship. It is high in content and rich in nutrients and mineral elements that can only be found in deep-sea fish. It is golden, chewy and delicious, especially suitable for the elderly and children.

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