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Sha Dan Biao Charcoal Stove Beef Offal Hot Pot (Chongqing Longhu Time Avenue Store)

火锅 · ⭐ 4.5

Unit A5507, 5th Floor, Building A, Shishi Tianjie, Daping Zhengjie (next to Taixiang Rice)

Dishes

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  Three Delicacies Yi Noodles

  Three-delight Yee Mien is a Chinese noodle dish featuring yee mien as the main ingredient, typically paired with shrimp, chicken, and mushrooms. The noodles are first cooked, then stir-fried with the seasoned ingredients and finished with broth or sauce to absorb the rich flavors.
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  Crispy Cantonese Milk Pudding

  Crispy milk is a traditional Cantonese dessert made primarily from fresh milk and rice paper. The fresh milk is processed through a special technique to become thick and creamy, then wrapped in rice paper and deep-fried until golden and crispy.
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  Chao-Shan Hand-Hammered Beef Tendon Balls

  Chao Shan hand-pounded beef tendon balls are made from fresh beef and beef tendons, which are manually pounded to achieve a delicate and elastic texture. During preparation, the beef and tendons are mixed and repeatedly pounded into a paste, then shaped into small meatballs and boiled in hot water until cooked.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Beef Offal Stew

  Beef offal stew is a nutritious dish made primarily from beef tripe, heart, and tongue, slow-cooked with spices and seasonings. During cooking, the various offal ingredients gradually simmer in the pot, absorbing the flavors of the seasonings, resulting in tender meat and rich, flavorful broth.
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  Beef Tripe and Meatball Hot Pot

  A Cantonese-style hot pot featuring beef meatballs and offal, slow-cooked in a savory broth for rich flavor and tender texture.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
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  Old Guangdong-style Beef Offal Stew

  Old Guang-style beef offal stew is a traditional Cantonese dish, primarily made with beef tripe, beef tendons, and beef brisket, paired with vegetables such as radish and tofu. It is slowly simmered until the broth becomes rich and the meat is tender and fall-off-the-bone.
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  Crab Roe Fish Dumpling Flower

  Crab roe fish tofu flower is a dish made with fish tofu and crab roe. After blanching or pan-frying, the fish tofu is simmered in broth with crab roe, absorbing the savory flavor while the roe adds texture and richness. The dish has a clear color, soft fish tofu, and plump crab roe, offering a rich and satisfying taste.
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  Bifengtang Shrimp Dumplings

  Bifengtang shrimp dumplings are made primarily from fresh shrimp, pork, and starch powder. The shrimp and pork are mixed to form a filling, which is then wrapped in a starch-based dough and steamed. The dumpling wrappers are translucent and delicate, while the filling is flavorful and chewy.

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