Haidilao 海底捞 menu — United States

Tender duck tongues lightly seasoned and prepared to highlight their unique, delicate texture.

Large, succulent shrimp served as a main portion.

Crispy, deep-fried rolls made from thin sheets of soybean curd, typically filled with a savory mixture of vegetables or meat.

These long, hand-pulled wheat noodles are prepared to be cooked in your hot pot broth.

Tender slices of beef marinated in a signature blend of spices, prepared for cooking in a hot pot.

Thinly sliced, crisp beef tripe prepared for quick cooking in hot pot broth.

Thinly sliced, cleaned black beef tripe prepared in a traditional Lao style, intended for cooking in a hot pot.

Thin, crisp strips of duck intestine prepared for quick cooking in a hot pot.

Thinly sliced beef aorta, known for its firm, crunchy texture, designed to be cooked in hot pot broth.

Mild, tender white fish fillets prepared to be cooked in your hot pot.

Finely minced shrimp formed into a smooth paste, designed to be scooped into the hot pot to cook into tender, flavorful dumplings.

A tender, mild-flavored pork brain prepared to be cooked in a hot pot.

Thinly sliced fresh pork kidney, prepared to be cooked in a hot pot.

Tender, deboned duck feet prepared for cooking in a hot pot.

These are savory, firm sausages designed to be cooked in a hot pot until they reach a crisp texture.

A canned, pre-cooked pork product that is sliced and served for cooking in the hot pot broth.

Tender pieces of organic chicken prepared for cooking in a hot pot.

Thinly sliced premium Kurobuta pork shoulder, intended for cooking in a hot pot.

Thinly sliced New Zealand lamb shoulder, prepared for cooking in a hot pot.

Thinly sliced premium Angus beef brisket, intended to be cooked in a hot pot.

Thinly sliced, premium Japanese Wagyu beef intended for cooking in a hot pot.

Thinly sliced premium Angus beef ribeye, intended for quick cooking in a hot pot.

Thinly sliced beef tongue prepared to be cooked in a hot pot.

Thinly sliced, premium boneless Angus beef short rib prepared for cooking in a hot pot.

Thinly sliced, premium A5-grade Miyazaki Wagyu ribeye intended for cooking in hot pot broth.

These are savory beef meatballs filled with a melted cheese center, designed to be cooked in a hot pot.

These are processed seafood sticks made from finely ground white fish, commonly used as a savory addition to hot pot dishes.

These are bite-sized, savory cakes made from a blend of ground fish paste and tofu, designed to be cooked in hot pot broth.

Crown daisy is a leafy green vegetable with a mild, slightly herbal flavor commonly used for cooking in hot pots.

Fresh spinach leaves intended to be cooked in the hot pot broth.

Fresh organic lettuce leaves intended to be cooked in the hot pot broth.

Thin, delicate sheets of soy milk protein that are soft in texture and ideal for absorbing flavors in hot pot broth.

Long, thin, and delicate white mushrooms with a mild flavor, commonly used for cooking in hot pot broth.

These savory, earthy mushrooms are intended to be cooked in the hot pot broth.

Bite-sized pieces of pork belly are deep-fried until crispy and seasoned with traditional Sichuan spices.

A simple dish of stir-fried rice cooked with scrambled eggs and savory seasonings.

A simple bowl of fluffy, steamed white rice served as a light and neutral snack.

A crisp and refreshing light-bodied lager brewed specifically to complement the bold flavors of hot pot.

A refreshing German-style wheat beer with a smooth texture and subtle fruity notes.