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Chadushu Fu Chaoshan Beef Hot Pot

火锅 · ⭐ 4.5

No. 1, Xuetangyuan Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  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.
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  Wasabi Ice Cream

  A unique dessert blending wasabi with creamy ice cream, offering a refreshing and subtly spicy flavor.
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  Hand-Beaten Black Tiger Shrimp Dumpling

  Fresh black tiger shrimp is peeled, deveined, and hand-pounded into a smooth paste, then mixed with salt and egg white to create a delicate, elastic dumpling with a fresh, savory taste.
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  Fresh Beef

  Fresh beef selected from premium cuts like tenderloin or shank, sliced or cubed, then cooked by stir-frying, stewing, or roasting to preserve its natural flavor.
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  Chaoshan Satay Sauce with Seafood Sauce

  Chaoshan Satay Sauce with Seafood Sauce is a characteristic dipping sauce combination from Chaoshan. The satay sauce is made from roasted and ground ingredients such as peanuts, sesame, dried shrimp, dried fish, garlic, and onions, cooked with vegetable oil and various spices, resulting in a brown color and smooth texture. The seafood sauce is based on shrimp paste, oyster sauce, and fish sauce, blended with sugar, garlic, and chili, presenting a dark brown hue with a rich umami flavor. The two sauces are served separately, commonly paired with beef hotpot, Chaoshan braised dishes, or as a dip for steamed seafood and blanched vegetables.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Caramel Pudding

  Crème caramel is a dessert made primarily from eggs, milk, and sugar. The preparation involves heating sugar until it melts into caramel, pouring it into the bottom of a mold, then mixing milk with sugar and heating it before adding beaten eggs and stirring thoroughly. After filtering the mixture, it is poured into the mold containing the caramel and baked in an oven until set.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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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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  Crispy Tender Tripe

  A Sichuan dish made with fresh beef tripe, quickly blanched and tossed in spicy chili oil, garlic, and Sichuan peppercorns for a crisp, numbingly spicy flavor.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Mushroom-Wrapped Shrimp

  Mushroom-Wrapped Shrimp is a dish primarily made with fresh shrimp and mushrooms. The main method involves seasoning fresh shrimp and wrapping them with whole or sliced mushrooms (commonly like button mushrooms or shiitake), then cooking by steaming or pan-frying. The dish highlights the tenderness of the shrimp and the distinct aroma of the mushrooms, offering a layered texture and simple preparation that preserves the natural flavors of the ingredients.
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  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.
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  Fresh Beef Platter

  A platter of fresh beef, featuring tender cuts like ribeye and brisket, served with seasonal vegetables and a light seasoning to highlight natural flavors.
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  Black Frozen Tofu

  Black frozen tofu is made by freezing and thawing tofu, resulting in a spongy texture that absorbs flavors well. Commonly used in stews or stir-fries with soy sauce and aromatics.

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