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Authentic Shantou Beef Restaurant (Huayuan East Road Store)

火锅 · ⭐ 3.7

80 meters north along Huayuan East Road from the intersection with Lüjing Second Road, west side of the road (near Lüjing Bus Stop)

Dishes

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  Wan Beef Brisket Noodles

  Wan beef brisket noodles are made with beef brisket and rice vermicelli or thin noodles, simmered in a rich braising sauce. The broth is flavorful, the beef tender and well-seasoned, with smooth, chewy noodles.
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  Pork Trotter with Five Layers of Fat

  A Chinese dish made from pork trotters, slow-cooked to tender perfection with rich, savory flavors.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Clear Soup Base

  The clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
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  Beef Shank

  A traditional Cantonese dish made from beef shank, slow-cooked in a savory broth with spices and served sliced.
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  Beef Heart Top

  A Chinese dish made from beef heart, stir-fried with aromatics like ginger, garlic, and chili for a savory flavor.
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  Butter

  Beef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Beef

  Beef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
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  Rice noodle sheet

  Kway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.
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  Beef Slices

  Beef slices are thin cuts of beef used in cooking, commonly found in hot pot, stir-frying, or grilling. They are typically frozen before slicing to maintain tenderness, and can be quickly stir-fried or涮煮 (simmered) directly in the pan.
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.

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