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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
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
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
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
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
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
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
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
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.