Shanghai | Hua Lao Hui Hot Pot

They use 180-day-old black-headed, peach-tailed lambs from the Xilin Gol League in Inner Mongolia. These lambs roam freely on the vast grasslands, feeding on natural pasture, resulting in tender and juicy meat. Lamb Stew: As soon as it's served, the aroma is irresistible. The lamb chunks are large and tender, and the broth is rich without being greasy. Every bite is an indulgence for the taste buds. Premium Fatty Beef: The marbling is clear, with red and white interlaced. It cooks in seconds and melts in your mouth. Paired with homemade sauce, it's pure bliss. Fragrant Lamb Skewers: Crispy on the outside, tender on the inside. Each bite is a challenge to your taste buds, and once you start, you can't stop. It's the perfect companion for a late-night snack.