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Shengwu Beef (Chengbei Branch)

火锅 · ⭐ 4.1

No. 2636, Lintian Road (1st and 2nd Floors, Haihuang Shijia)

Dishes

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  Six-Flavor Dipping Sauce

  A flavorful dipping sauce made with a blend of six seasonings, commonly used with grilled meats, cold dishes, or dumplings.
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  Indian Flatbread

  Indian flatbread made from flour, water, and a little oil, stretched and tossed into thin rounds then quickly baked in a hot oven. Key ingredients: flour, water, oil, salt. Hand-stretching creates a puffy, layered texture.
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  Premium Supreme Beef

  Premium beef slices with fresh vegetables, marinated in a secret sauce and quickly stir-fried for tender, flavorful results.
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  Deep-water Shrimp

  A dish featuring fresh deep-sea shrimp, steamed or blanched to preserve its natural sweetness and tenderness, typically served with ginger vinegar sauce.
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  Wan Chai Double Delight

  A Hong Kong-style dish featuring a combination of roast meats and poached chicken, offering a balanced sweet-savory flavor.
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  Freshly Slaughtered Yellow Beef

  Freshly slaughtered yellow beef, sliced and quickly stir-fried to retain tenderness, seasoned with scallions, ginger, garlic, and secret spices for a rich flavor.
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  Secret-Recipe Seafood Hot Pot Base

  A rich seafood hot pot base made with fresh shrimp, crab, and shellfish, simmered with secret spices and broth for a flavorful, aromatic dish.
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  Old-style fried dough sticks

  Old oil sticks are a classic Chinese breakfast dish, primarily made from flour and cooking oil. They are prepared by kneading the dough, rolling it out, cutting it into strips, and then frying until golden and crispy.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Fresh and Tender Shrimp Paste

  Fresh shrimp paste is made from fresh shrimp, deveined and minced or ground into a paste. Seasoned with salt, egg white, starch, and a little cooking wine, it's mixed until smooth. Typically cooked by boiling, steaming, or pan-frying to retain its tender texture.

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