Best Hot Pot in Minneapolis (2026)

Thinly sliced fatty beef goes into an individual pot of Szechuan broth here, mala and dry pepper both in play, with a topping list wide enough to build a full spread. The all-you-can-eat format runs around $44 a person with tax and tip, and the broth carries the meal even when the meat quality is only middling. A straightforward interactive room for a group that wants to cook its own dinner.

The Golden Fried Garlic Sole Fillet is the reason regulars keep coming back, a portion built to split between two people. Beef Brisket Noodle Soup is the other order worth naming, though the brisket ratio can run thin bowl to bowl. Fried rice is the weak link on a menu otherwise built around seafood and noodle soup done with real care.

Chow Mei Fun here comes seasoned without tipping into salty, and the lunch specials are priced for a quick return visit. Chicken Garlic arrives loaded with vegetables, and the spring rolls skew closer to egg rolls in the wrapper. Shrimp egg foo young and hot and sour soup round out a takeout-only counter built for speed over atmosphere.

This small, family-run shop off Foley Boulevard and 109th cooks every order to order, so weeknight pickup sometimes runs a few minutes behind. Mapo tofu, chicken with black bean sauce, and fried rice are the anchors, and portions are sized to share. The room holds a handful of stools for waiting and a couple of tables for pickup, nothing more.

The egg rolls are the signature here, crisp, hot, and sized noticeably larger than the standard order, packed dense with filling. Wontons and fried rice round out the appetizer-forward menu. Rainbow also runs a stand at the Minneapolis Farmers Market selling the same egg rolls and wontons alongside boba, making this one of the few kitchens with a foot in both a sit-down room and the market circuit.

A longtime Uptown fixture that built its name on takeout, Saigon Uptown still rewards a sit-down visit for mapo tofu, kung pao chicken, and chow mein. Service runs warm and attentive, the kind of counter where regulars are greeted by name. It has held its ground in a corridor that has churned hard since 2020, proof the format still works.

There is no dining room here, only a counter for pickup, and the chicken lo mein and general Tso chicken come out consistent order after order. Portions run generous enough to guarantee leftovers, and turnaround on a weekday lunch order is fast even with a queue. A strip-mall kitchen built entirely around getting takeout right.

Lucky Dragon sits in Cedar-Riverside next to Hard Times Cafe and runs a Vietnamese and Chinese menu built around a genuinely vegan-friendly kitchen. The vegan cream cheese wontons are the draw that put the room on the map, alongside pho and banh mi built to satisfy diners who have gone vegan for years and still miss the format. A quiet counter with an outsized following.

Staff here call to confirm details on online orders, a small touch that separates China Star from the rest of the neighborhood takeout tier. Kung Pao chicken and curry beef are the regulars' order, though flavor can run flat on an off night. Egg rolls come a touch greasy but rarely disappoint the crowd that has made this its go-to over farther-flung chains.

A drive-through window sets this kitchen apart from nearly every other Chinese takeout spot in the city, and the fried rice holds up better than the price suggests. Sesame chicken and general Tso chicken are dependable rather than remarkable, and wontons and egg rolls fry up properly crisp. Consistency has wavered lately, but the format alone earns it a spot on any takeout run.

The topping list here runs deep enough to build a genuinely varied spread across beef, vegetables, and a seafood broth base, and the value holds even for a table of big eaters. Service gets consistent praise, though the room has drawn complaints about air conditioning and pest control that anyone booking a group table should weigh against the food itself.

A scallion-forward menu and a beef noodle soup that has kept regulars loyal since their college years anchor this longtime local favorite. Eggplant in chili sauce brings real heat, and veggie egg rolls travel well in takeout, arriving warm and intact. Lo mein stays light rather than greasy, a small detail that separates a careful kitchen from a rushed one.