2, Lupai duck intestines - preferred duck intestines, the use of running water cleaning, strict cuts curing process, the taste of crisp and tough, very suitable for spicy pot base.
3. Balsa Fish Fillets - Balsa fish from the Mekong River Basin in Vietnam is selected, and the recommended cooking time for the fish fillets is about 1 minute, and the fish meat becomes white, with few thorns and no fishy flavor.
4. Lopai Noodle - The noodles are made with high-quality domestic wheat gluten flour and adhere to the traditional yeast fermentation process. Liao Pai Liao Noodle is to dump the noodles, so that consumers can experience the self-created characteristics of Hai Di Liao.
5, shrimp slip - from raw shrimp to finished shrimp slip, through the low-temperature rapid production, locking the shrimp sweetness, so that the shrimp puree and particles wrapped more intimately, the shrimp slip of the combination of Q and slippery play the best.
6, Lao Pai tripe - to Baibai tripe as raw materials, using cleaning, tearing, slitting, marinating and many other fine processes, and ultimately add green onions, ginger, pepper juice soaked and made of crunchy and tender taste.
7, Liao Pai yellow throat - selected pig yellow throat, through the de-tendonization, division, soaking in water and other processes, naturally removes the blood and fishy flavor of the yellow throat, the taste is crisp and tender teeth.
8, tomato hot pot base - on the basis of China's traditional hot pot base, poured into the tomato raw materials developed, very suitable for consumers who are not too spicy, is a hot pot base can drink soup.
9, Liao Pai Dou Hua - the use of preferred soybean grinding pulp, pressed by traditional handmade technology, with Dou Hua dipping plate, the flavor is more prominent. A bite of fresh and soft, very delicious.
10, Lupai Spicy Slide Beef - selected millet dragon parts of beef, after thawing, de-fascinating, dividing, slicing, kneading and other processes carefully processed, smooth and tender taste.