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Xiao Mu Chu (Ma Lian Wa Branch) - Shantou Beef Hot Pot

火锅 · ⭐ 4.5

No. 30, Zhiyuan, Malianwa North Road, Unit 102, 1st Floor (West Hill Huafu Ground-Floor Commercial Space)

Dishes

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  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.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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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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  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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  Hand-Pounded Beef Tendon Meatballs Hot Pot Base

  Hand-pounded beef tendon meatballs in a rich broth, made with fresh beef tendons that are manually pounded until soft and tender, then simmered with精选香料 and premium broth. The beef tendon meatballs are chewy and elastic, while the broth is deeply flavorful—ideal for hot pot cuisine.
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  Hand-Pounded Fresh Beef Balls

  Hand-pounded fresh beef balls are made from fresh beef, which is manually pounded into a meat paste and then carefully shaped into丸s. The preparation process emphasizes preserving the original flavor of the beef, resulting in chewy, tender meatballs with a fresh and delicate texture.
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  Fresh Beef Tenderloin

  Fresh beef is a dish made primarily with high-quality beef slices. The beef slices are carefully selected to ensure tender and juicy meat. During preparation, the beef slices are quickly blanched until they change color, then served with a specially crafted sauce for a rich flavor and aromatic beef taste.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou-Shantou region, primarily made with tofu skin. The preparation involves cutting the tofu skin into appropriate sizes and deep-frying it in hot oil until golden and crispy. After frying, the tofu skin becomes fragrant and crunchy, suitable both as a snack or as a side dish.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Beef Tenderloin

  Beef brisket is made from the most active muscle in the cow's neck, named for its marbled fat distribution. To prepare it, slice the brisket thinly and briefly blanch it in boiling water, then enjoy with a specially crafted sauce.

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