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  • Haidilao-Styled Fatty Beef Slice

    Haidilao-Styled Fatty Beef Slice

    It is made of cattles that have been fed for more than 100 days with selected grain. The certain temperature, humidity, and wind speed have made their muscle fiber change. After procedures of ageing, dividing into natural blocks and slicing into thin slices, the taste becomes more delicate and smooth with a meaty flavor.

  • Exquisite Fatty Beef Slice

    Exquisite Fatty Beef Slice

    It is made of chuck steaks in the 1-6 ribs on selected cattles that have been imported and naturally fed for more than 100 days with grain. Each cattle only carries 20 kg of them. After procedures of ageing, dividing into natural blocks and slicing into thin slices, the taste becomes more delicate and smooth.

  • 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.

  • Hot Pot Steak

    Hot Pot Steak

    It is made of tender meat in the center of chuck steak, which is called top blade steak or oyster blade. Each cattle only has 3 kilograms of them. After several complicated procedures such as defrosting, tearing fascia, dividing, slicing and marinating, the taste becomes tender and chewy with a meaty flavor.

  • Zhaozhan Juicy Beef Meatball

    Zhaozhan Juicy Beef Meatball

    It is made of beef rumps in cattles' hind legs, treated with procedures of aging, smashing, whipping into smashed beef pastes, kneading into meatballs and wrapping soup jelly which is made from old chicken and ham. After the soup boils and meatball floats, cook for about 3 minutes and serve. When eating with dipping sauce for fish ball and shrimp paste, it presents us a more prominent flavor. The temperature of juicy beef meatballs' central soup is high, be careful when eat them.

  • Grass Fed Lamb Slice

    Grass Fed Lamb Slice

    It is made of lambs of no more than 12 months old which are from Xilingol, Hulunbeir and other grasslands of Inner Mongolia. After procedures of aging, slitting and freezing, the taste becomes tender and juicy, without the smell of mutton. After the soup boils, cook for about 30 seconds and serve.

  • Zelanian Lamb Slice

    Zelanian Lamb Slice

    It is made of front quadrups and shoulder pieces of selected lambs which are imported from New Zealand, treated with procedures of dividing, refining, matching balanced portion of fat meat and lean meat and pressing into certain shape. After the soup boils, cook for about 1 minute and serve.

  • 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 soup 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 soup boils, cook for 15 seconds (dip 8 times and take out 7 times) and serve. It tastes crispy and tender.

  • 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 Duck Intestine

    Haidilao-Styled Duck Intestine

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

  • Blood Tofu

    Blood Tofu

    It is made of carefully selected high-quality blood and treated with strict procedures, just for you to eat at ease.

  • Pig Brain

    Pig Brain

    It is made of pig brains from large manufacturers, treated with procedures of washing, rinsing and tearing blood film. The meat tastes delicate.

  • Pepper-Flavoured Pork Kidney

    Pepper-Flavoured Pork Kidney

    It is made of imported pork kidneys, treated with procedures of cutting into flower shape and mixing with house special seasoning.

  • Black Chicken Roll

    Black Chicken Roll

    The unique black chicken rolls are made with Haidilao exclusive formulation.

  • Boneless Duck Feet

    Boneless Duck Feet

    It is made of selected ducklings and treated with the procedure of purely hand deboning. It tastes crispy and refreshing.

  • Chili Liver Shreds

    Chili Liver Shreds

    It tastes spicy, crispy and refreshing, which will definitely win your love.

  • Duck Tongue

    Duck Tongue

    It is made of high-quality duck tongues which are tender and delicious with rich protein. After being boiled, it tastes soft.

  • Crispy Sausage

    Crispy Sausage

    It is jointly researched and developed by Haidilao and the supplier, tastes crispy and refreshing, tender and delicious.

  • Spam

    Spam

    This dish is made of finest pork and treated with special process to make better taste. It is no flour added and with firm texture. It is savory and sweet intertwined.

  • Quail Egg

    Quail Egg

    Carefully selected, the shiny quail eggs taste smooth, delicate and mellow.

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