Haidilao Hot Pot Toronto Downtown

Tomato Soup Base

Selected tomatoes are made into a sauce, which is then fried to make the soup base. Recommended with fresh fish.

Classic Spicy Soup Base

Simmered for four hours from beef tallow, green Sichuan pepper, red Sichuan pepper and a variety of peppers. Served with a crushed garlic and sesame oil dip.

Mushroom Soup Base

Refreshing, with a rich mushroom flavour. Recommended for boiling mushrooms.

Sichuan Spicy Hot Pot

Fried with vegetable oil from Sichuan pepper, pepper and spices using traditional watercress fermentation. Bright red with a spicy, rich flavour. Recommended for crisp, chewy ingredients.

Three Delicacies Soup Base

Concentrated meat and bone soup. Better with sesame sauce. Recommended for boiling seafood and vegetables.

Pork Tripe and Chicken Soup Base

Pork tripe and sanhuang chicken boiled slowly with a pork tripe soup package. Creamy white and rich. Recommended for boiling vegetables.

Pickled Cabbage

Sour and spicy, paired with basa fish fillet for a sauerkraut fish hot pot.

Haidilao-Styled Spicy Marinated beef

Made from topside and oyster blade, the tenderest parts of the hind and fore legs, then defrosted, trimmed, divided, sliced and marinated. Smooth and tender.

Haidilao-Styled Porcine Aorta

Selected porcine aortas, trimmed and soaked for over 15 hours to naturally remove blood and smell. Crisp and tender.

Haidilao-Styled Noodles

Made from high-gluten wheat flour with traditional yeast fermentation. The noodle chef hand-pulls the noodles on the spot and cooks them for immediate eating.

Haidilao-Styled House Special lamb

From the hindquarters of lambs no more than 12 months old. Firm and tender, with few tendons and almost no mutton smell. Served with special Sichuan chili oil.

Haidilao-Styled Beef Tripe

Beef tripe washed, torn into small pieces and slit, mixed with scallion, ginger, cooking wine and Sichuan pepper, then soaked in iced water. Cook for 10 to 15 seconds after the pot boils. Crisp and tender.

Haidilao-Styled Boneless Basa Fish Slice

Basa fish farmed in the Mekong River Basin of Vietnam, peeled and processed into fillets in low-temperature workshops.

Haidilao-Styled Smashed Shrimp Paste

Made from South American white shrimp, with a shrimp content of 93 percent. Beaten and smashed at least 10 times by hand before serving. Bouncy, smooth and sweet. Recommended cooking time is 3 minutes.

HaiDiLao-flavored layered beef tripe

Made from louver tripe, cleaned, torn, cut and pickled, then cooked and sliced with onion, ginger and five spices.

Cumin Chicken

Bone-in chicken drumsticks, cut and seasoned. Slightly spicy with cumin, tender and delicious.

Marinated Pork Intestines

Pig large intestine, cleaned and marinated. Slightly spicy and slightly sweet, fat but not greasy, with a chewy skin.

Haidilao-Styled Fatty Beef Slice

From cattle fed selected grain for more than 100 days, then aged, divided into natural blocks and sliced thin. Delicate and smooth with a meaty flavour.

Grass Fed Lamb Slice

Lamb no more than 12 months old from the Xilingol and Hulunbeir grasslands of Inner Mongolia, aged, slit and frozen. Tender and juicy without the smell of mutton. Cook for about 30 seconds after the soup boils.

Lamb Brain

Washed, rinsed and trimmed of blood film. Delicate texture.

Blood Tofu

Made from selected high-quality blood under strict processing.

Spam

Made of pork with no flour added. Firm texture, savoury and sweet.

AAA Sirloin Beef

Canadian AA-grade fatty sirloin, with white tendon at the outer edge. Strong and chewy.

Prime Beef Short Ribs

Canadian prime grade boneless beef, with fat evenly distributed in a natural marble pattern.

Kobe Beef

Evenly distributed marbling, fragrant and tender.

Beef Tongue

The middle and rear parts of the beef tongue, sliced. Elastic, crisp and delicious.

Kurobuta pork

Smooth and tender.

Mussels

Rich in protein. Tender, full, delicious and juicy.

Sea Cucumber Stomach Wall

Quick-frozen from the muscle and part of the body wall of fresh sea cucumber, preserving its nutrients.

Squid Roll

Thick flesh with an elastic texture.

Prawns

Chilled prawns, firm and crisp when cooked.

Grass Carp

Firm, refreshing and crisp.

Crab Sticks

Made from deep-sea wild cod and red coat from Alaska, processed with a Japanese formula. Silky, tender, elastic and sweet.

Shrimp Balls

Made from pure shrimp, seasoned and shaped. Crisp and tender.

Pork Mushroom Meatballs

Made with pork hind leg and chopped mushrooms.

Beef cheese ball

Beef hind leg, deacidified, minced and whipped, shaped into balls and wrapped with cheese. Crisp texture.

Fish Tofu

Selected fish, seasoned, whipped and steamed. Delicate and smooth with a strong fish flavour.

Chinese Cabbage

Selected, cleaned and cut. Cook for about 2 minutes after the soup boils.

Crown Daisy

Fresh crown daisy, selected, cleaned and cut. Cook for about 1 minute after the soup boils.

Spinach

Fresh spinach, selected, cleaned and cut. Cook for about 1 minute after the soup boils.

Coriander

Fresh coriander. Cook for about 2 to 3 minutes after the soup boils.

Potato Slices

Sweet and soft.

White Radish

Crisp texture.

Lotus Root Slices

Crisp texture.

Fresh Wintermelon Slice

Soft and smooth after cooking.

Taro

Soft and slightly sweet.

Chinese Yam

Crisp texture.

Lettuce Stems

Peeled, cleaned and cut. Crisp on the palate.

Bamboo Shoots

Crisp and refreshing, with the fragrance of bamboo shoots retained.

Tofu Skin

Made from non-GMO soybeans, cooked and pressed. Cook for 2 minutes after the soup boils. Soft, with a rich bean flavour.

Stir-fried Bean Rolls

Fresh bean skin, rich in bean flavour. Ready after about 30 seconds in the boiling pot.

Haidilao-Styled Tofu Pudding

Made from non-GMO soybeans, ground and pressed by a traditional manual process. Cook for about 8 minutes after the soup boils. Eat with the tofu pudding dipping sauce.

Frozen Tofu

Its many small holes absorb the hot pot soup.

Yam Vermicelli

Crystal clear after cooking, with a smooth texture.

Fortune Gold Bag

Enoki Mushroom

Fresh enoki mushrooms, selected, cleaned and plated. Smooth and crisp caps. Cook for about 2 minutes after the soup boils.

Wood Ear Fungus

Soaked, selected and plated. Crisp and tender, and does not melt when overcooked. Cook for about 3 minutes after the soup boils.

Seafood mushroom

Fresh and delicious, with a crab meat flavour.

bamboo fungus

Smooth and crisp.

Haidilao-Styled Dipping

Signature.

Fragrant Dipping

Savoury.

Spicy Dipping

Spicy.

Seafood Dipping

Seafood.

Dipping for Meatballs

For meatballs.

Spicy and Sour Dipping

Spicy.

Mashed Garlic and Sesame O

Garlic.

Sesame Sauce Dipping

Beijing flavour.

Deep-Fried Crispy Pork

Pork belly starched with egg wash and sweet potato powder. Golden and not greasy. Served with a dried chili dip or tomato sauce, or boiled in the hot pot.

Fried and Steamed Chinese Mini Bun

Milk powder is added for a rich milk fragrance. The steamed buns are soft and sweet, the fried ones golden and crisp.

Egg Fried Rice

Rice of traceable origin, panned and cooked. Full and bright, with a rich aroma and slight sweetness.

Plain Rice

Sushi rice, washed and steamed. Crystal clear and full, sweet and glutinous.

Homemade Rice Cake

Made from glutinous rice and sugar. Soft, glutinous and sweet.

Deep-fried Bread Stick

Crisp outside and soft inside, rich in flavour.

Noodles

Hot pot noodles.

Tangyuan in Rice Wine

Thick, sweet rice wine with soft glutinous rice balls.

Spicy Poutine

French fries with cheese and thick gravy, finished with chili dipping sauce.

Plum Juice

Sweet and sour, with a strong plum aroma.

The Juice Of Passion Fruit and Sweet Pomelo

Strong passion fruit fragrance, sweet and sour, refreshing.