Mu Niu Ye · Fresh Beef Hot Pot (Xinqiao)
火锅 · ⭐ 4.2
No. 815 Xinzhen Street

Dishes
Tendon MeatAnglo 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 MeatTender 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.
Cantonese Fried Tofu SkinChao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Hot Pot Wide Rice NoodlesHot pot wide rice noodles are made from sweet potato or potato starch noodles, typically boiled in hot pot and served. Cook by blanching in boiling water until soft, then simmer with hot pot base and various ingredients to absorb the rich flavors.
Rice noodle sheetKway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.
Pork BellyBelly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Vegetable PlatterA vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Fresh Beef Tripe Stir-FryA spicy stir-fry dish made with fresh beef tripe and aromatic spices, popular in Sichuan cuisine.