Close

Nouji Chaoshan Hotpot

火锅 · ⭐ 3.5

Ground Floor, No. 30, Huayuan East Road

Dishes

• 

  Double-Flavor Beef Meatballs

  A dish of beef meatballs served in two different flavors or sauces, known for their tender texture and rich taste.
• 

  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
• 

  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.
• 

  Authentic Beef Bone Soup

  A traditional beef bone soup made by slow-cooking fresh beef bones for hours, resulting in a clear and rich broth with natural flavors.
• 

  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
• 

  Beef Chest Fat

  Beef chest fat is a flavorful cut from the cow's chest, often used in grilling or hot pot dishes for its rich taste.
• 

  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
• 

  Raw Rice Noodles

  A cold dish made from fresh rice noodles, typically mixed with vegetables, meat, or seafood and dressed with savory sauce. Popular in Guangdong cuisine.
• 

  Classic Beef Bone Soup Base

  A rich, slow-cooked broth made from beef bones, perfect as a base for soups, noodles, or hot pot.
• 

  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.

Reviews