Close

Chao Yue Shan Chaoshan Beef Hot Pot

火锅 · ⭐ 4.4

Ground-floor commercial unit No. 15, Ziyu Garden, Helan Road

Dishes

• 

  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
• 

  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
• 

  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
• 

  Hand-Pounded Beef Tendon Balls

  Hand-pounded beef tendon meatballs are made from beef tendons and pork, pounded by hand to achieve elasticity, then cooked or pan-fried.
• 

  Chaoshan Bifengtang Seasoning Mix

  A fragrant seasoning mix made from garlic, chili, onion, and coriander, commonly used to enhance seafood or grilled dishes in Chaoshan cuisine.
• 

  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
• 

  胸口酪

  胸口酪是一道以牛或羊的胸脯肉为主要食材，经过腌制后煮熟或炖煮而成的菜肴。通常加入葱、姜、料酒等调味料，部分做法会加入淀粉勾芡，使汤汁浓稠，口感软嫩。
• 

  Bone Broth Base

  A rich broth made by simmering bones for hours, ideal for soups, noodles, or hot pots.
• 

  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

Reviews