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A Zhen Hot Pot · Large Beef Shank Stew

火锅 · ⭐ 3.6

No. 129, Floor 1, Building 3, South Zone, Zuoting Youyuan, East-West Arterial Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Hakka Tofu Puffs

  A traditional Hakka dish made with tofu puffs stir-fried with minced pork, mushrooms, and seasonings, resulting in a savory and tender texture.
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  Cantonese Roasted Peanuts

  A classic Cantonese cold dish made with roasted peanuts seasoned with sugar, salt, and sesame oil, offering a crunchy texture and balanced savory-sweet flavor.
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  Signature Braised Beef Offal Hot Pot

  A flavorful hot pot featuring braised beef offal such as tripe, lungs, and intestines, simmered in a secret sauce for rich taste.
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  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
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  Beef Shank Stew

  Beef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.

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