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Er Dang Jia Beef Skewers Hot Pot (Panyu Shiji Branch)

火锅 · ⭐ 4.3

No. 7, Yongshan Village Section, Shilian Road, 1st Floor, Comprehensive Building

Dishes

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  Nourishing Yang-Yang Hot Pot

  A medicinal hot pot with two flavors: one clear broth made from chicken, ribs, or bones with goji berries and red dates; the other spicy broth made from beef tallow, broad bean paste, Sichuan peppercorns, and chili. Add vegetables, meats, seafood, and tofu to cook separately.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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  Tomato Double Pot

  Tomato hot pot is made primarily with tomatoes, combined with beef tallow hot pot base and clear soup base. The pot is divided into two parts: one side features a sweet and sour tomato broth, while the other side offers either a clear or spicy broth. Main ingredients include tomatoes, beef slices, tofu, and vegetables, which are cooked and then enjoyed.
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  Mushroom Soup Pot

  Mushroom soup pot made with fresh mushrooms like shiitake, enoki, king oyster, and chanterelle, combined with chicken or pork, simmered slowly in water or broth. Clean and slice mushrooms, add meat, then gently simmer for hours to create a rich, flavorful broth.
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  Mushroom Soup Yum-Yum Pot

  A dual-flavor hot pot, the Mushroom Soup Yang-Yang Pot features a rich mushroom broth on one side, made by slow-cooking a variety of rare mushrooms to create a deeply flavorful and aromatic soup. On the other side, diners can choose between spicy or clear broth to suit their taste preferences. The pot is filled with an abundant selection of ingredients including various meats, seafood, and vegetables—making it an ideal choice for group dining.
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  Sour Soup Pot

  Sour soup pot is based on a sour broth, with main ingredients including pork, chicken, or beef, and accompaniments such as tofu, vegetables, and vermicelli. To prepare, first boil the sour broth base, then add the main ingredients and side dishes to simmer until fully cooked. The soup has a clear color with a mild sour taste and rich flavor.
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  Sour Soup Yinyang Pot

  Yangzi River hot pot features two broths: one sour broth made from tomatoes, white vinegar, and pickled chili, and the other clear or spicy broth. It includes beef, lamb, seafood, tofu, and vegetables, cooked and enjoyed together.
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  Bull Beef Strips

  Wang Bao beef strips is a dish made primarily from beef shank, sliced and marinated before being stewed or braised to achieve tender, flavorful meat. The finished strips have a bright red color and a firm, chewy texture.
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  Bone Broth Hot Pot

  Bone broth hot pot uses pork or beef bone broth as base, divided into clear soup and spicy/red oil soup. Main ingredients include meats (beef, lamb, chicken), vegetables (cabbage, tofu, mushrooms), and soy products. Bones are slowly simmered for rich broth, then seasoned and served with various ingredients.
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  Spicy Red Pot

  A spicy Sichuan-style hot pot made with a rich red broth seasoned with chili, Sichuan pepper, and beef or other meats.

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