International Chinese hot pot restaurant, Liuyishou Hotpot adds a new array of innovative hot pot dishes to the daily menu, now available at all of its Greater Vancouver locations.
Available for dine-in 7 days a week, Liuyishou’s new hot pot dishes are based on traditional Chinese hot pot ingredients but with innovative touches, such as:
- Squid Ink Fried Pork with Gold Flakes
黑金酥肉
Based on the best-selling Chongqing Fried Pork, the savoury & crispy deep-fried breaded pork is elevated with squid ink for dark slick visuals and a hint of seafood sweetness. Finished with a touch of gold flakes, the dish is served to impress all your senses.
- Dragon Fruit Shrimp Paste
火龍果蝦滑
Quality pacific white shrimps are pounded into a paste by hand, and mixed with fresh red dragon fruit juice for a vibrant colourful look. The shrimp paste has a delicately sweet flavour and a succulent but slightly crunchy texture after cooking. - Green Peppercorn Beef Tripe
椒流電毛肚
Fresh beef tripe is often considered the most soulful dish of Chongqing style hot pot. Our head chef’s amazing craft of incorporating aromatic green peppercorn into cooking, has given beef tripe such incredible flavour and a touch of tingling sensation on your tongue. - Green Peppercorn Beef Tongue
籐椒大刀牛舌
Fresh beef tongue is hand cut with traditional technique and precision, resulting in paper-thin palm-size slices with a delicate, tender and slightly crunchy texture. Our chef’s craft of incorporating aromatic green peppercorn into the culinary concept, has given beef tongue such incredible flavour and such tingling sensation on your tongue.
Liuyishou Hot Pot also introduces South China’s most popular summer hot pot broth to Vancouver, the Coconut Chicken Hot Pot Broth 阿麗椰子雞鍋.
The Coconut Chicken broth was developed in the Cantonese-speaking region in China, quickly became a phenomenon in Hong Kong, Shenzhen, and Guangzhou in 2017, and later on, conquered the rest of South China. The idea started with Cantonese folks’ love for hot pot like the rest of the country and their desire to extend the hot pot season. The coconut chicken broth was invented so that folks in the South can enjoy hot pot even with tropical or semi-tropical climate and long scorching summers.
The broth was prepared with 100% pure coconut water and coconut flesh from imported fresh young coconuts, with no added water, and cooked with fresh free-range chicken marinated with Chef’s special recipe. The sweetness and the incredible aroma of fresh coconut makes the broth refreshing, delightful, and incredibly soothing even in hot weather. The chicken cooked in the broth is a dish to be enjoyed on its own, served with a special dipping sauce made with soy sauce, finger lime and fresh herbs. This gives a perfect experience for hot pot lovers to get all their senses pleased like a summer breeze.
Locations:
Liuyishou Vancouver Downtown: 1542 Robson St, Vancouver, BC (778) 379-3977
Liuyishou Richmond: 4731 Garden City Rd #150, Richmond, BC (604) 285-6122
Liuyishou Burnaby: 5507 Kingsway, Burnaby, BC (604) 559-9888
