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Qilu Yuanhang Black Angus Wagyu Hot Pot

火锅 · ⭐

Ground-floor commercial unit, Poly Tianyue, Xin Jinci Road

Dishes

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  Three筋

  Three筋 refers to three pork tendon areas: pig trotter tendons, skin tendons, and tenderloin tendons. Cleaned and blanched to remove odor, then stewed or braised with seasonings until soft and flavorful.
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  Triangle Beef Brisket

  A Chinese dish featuring beef brisket cut into triangles and slow-cooked with spices until tender and flavorful.
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  Top Brain

  Onglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
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  Beef Shoulder

  Made from beef shoulder, marinated and then grilled or stewed. Typically cooked with onions, carrots, and other vegetables to enhance flavor.
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  Beef Brisket

  Beef brisket and beef short ribs are the main ingredients, which are blanched and then simmered with spices to make the meat tender and flavorful. Typically seasoned with soy sauce, star anise, cassia bark, and ginger slices, it is slowly cooked until the broth becomes thick and rich.
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  Beef Shank

  Beef shank is a flavorful cut from the front leg of the cow, often slow-cooked or grilled to enhance its tenderness and rich taste.
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  Ribeye Steak

  Ribeye is a premium cut from the back near the shoulder blade, with tender meat and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.
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  Ribs

  Rib meat refers to pork belly with skin from the rib area, usually sliced thick or in chunks, cooked by stewing, braising, or simmering. Main ingredient is pork rib meat, seasoned with scallions, ginger, soy sauce, and sugar, slowly cooked until tender and flavorful.
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  Sirloin

  Ribeye steak is cut from the rib section, featuring firm texture with visible fat edges and connective tissue. Typically cooked by grilling or pan-searing to retain natural juices, with a crispy exterior and juicy interior.

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