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Chenji Chaoshan Beef Noodle Soup Hot Pot

火锅 · ⭐ 4.2

No. 51, Chenhe Road, Tangkeng Community

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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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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  Skillet-Braised Pork

  A traditional Chinese dish made by marinating pork and cooking it in a skillet until tender and fragrant, often seasoned with ginger, garlic, and scallions.
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  Dry-Boiled Beef Noodle

  A Cantonese-style dish featuring tender beef brisket and noodles, stir-fried without broth for a rich, savory flavor.
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  Dry Noodles

  A Chinese dish of stir-fried noodles with savory ingredients, served without broth for a dry and flavorful texture.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  Beef Rice Noodle Soup

  Beef rice noodle soup features beef and rice noodles. Beef is sliced or cubed, simmered with water, seasoned to create a flavorful broth, then cooked with soaked rice noodles. The clear or slightly yellow broth highlights tender beef and smooth noodles, garnished with scallions or cilantro.
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  Beef Bone Clear Soup

  Beef bone broth is made by simmering beef bones for a long time to extract marrow and gelatin, then adding ginger slices and green onions to remove fishy smell and enhance aroma, resulting in a clear and delicious soup base. No excessive seasonings are added to preserve the natural flavor of the ingredients.
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  生牛肉饺

  生牛肉饺是以新鲜牛肉为主要食材，剁碎后加入调味料拌匀，包入饺子皮中制成的生食类饺子。制作时通常不经过煮熟，直接食用，口感鲜嫩，保留了牛肉的原始风味。
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
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  Snowflake Pork

  Xuehua meat is a dish made from pork tenderloin, sliced thin and marinated with starch and egg white, then quickly stir-fried in hot oil to make the meat tender like snowflakes. It's usually stir-fried with葱姜蒜 or seasoned with sauce.

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