Weilu Pork with Pickled CabbageA�Hot Pot
This hot pot is good enough to enjoy in the summer heat!
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Authentic northeastern Chinese flavor
Even on hot summer days when hot pot might not be your first idea for lunch, youa��ll still find Weilu a packed house. This restaurant has been around for over two decades, serving the most authentic northeastern Chinese flavors. Running a restaurant didna��t occur to Mrs. Peng Xueling until her culinary excellence became so well known among friends and relatives that she had a growing number of guests to entertain. Business tycoons and local super star Amei are among Weilua��s clientele.
The preparation of pickled cabbage is involved and time-consuming. Fresh cabbage is gently parboiled, shredded, and left to ferment for a week in a climate controlled room. The pickled cabbage can endure long hours of cooking without losing its mellow flavor. In an era that values speed, the traditional time-consuming fermentation process is particularly praiseworthy. Although Weilu is quite a success, Mrs. Peng doesna��t plan to expand and avoids the media.
Unlike ordinary hot pot restaurants that are often filled with steam and grease, Weilu provides a classy dining atmosphere. When you enter through the traditional round Chinese door, you are greeted with an elegantly arranged garden. Inside, large
glass panels let in natural light and handpicked antiques and decorations give the setting an artistic touch. On cold winter days, customers have to try their luck to reserve a seat. This place is also a gourmet destination for tourists from Japan and
Hong Kong. In addition to the signature hot pot, homemade snacks and desserts are amazing Weilu must-haves.
Weilu uses traditional tall chimney pots with heated charcoal that can burn for two hours. According to the restaurant director, foods taste better when cooked on charcoal rather than electric stoves. The broth is a traditionally prepared bone broth, with seafood lending an umami flavor. You can see the even marbling of the fatty pork selected by the chef. A special a�?grease pressinga�? process makes the meat lighter. Swirl meat slices in the broth for a few seconds before dipping in tasty sauces flavored with fermented bean curd or chopped chives. Seasoned diners know to order the homemade seafood balls, with a bouncy and fluffy texture that is unforgettable.