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Chao He Ji Chao Shan Fresh Beef Hot Pot (Xiba He Branch)

火锅 · ⭐ 4.5

No. Jia-8, Xibahe North 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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  Tenderloin in Plate

  Diao Long Li Pan is a dish made from beef tenderloin, quickly blanched or briefly fried, then stir-fried with葱姜蒜. The meat is tender and flavorful.
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  Braised Beef Brisket with Nostalgic Flavor

  Beef brisket is blanched and then stewed with spices, soy sauce, sugar, and other seasonings until tender and flavorful. Main ingredient is beef brisket,辅以葱、姜、八角、桂皮等调味料.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Chaohé Jì Signature Pot

  Chao He Ji's signature pot features fresh beef, tripe, and tendons, paired with cabbage, bean sprouts, and enoki mushrooms, slow-cooked in a special sauce and broth for rich, layered flavors.
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  Chao Heji Beef Plate

  Chao Heji Beef Plate is a Chinese dish made with fresh beef and stir-fried with scallions, ginger, and garlic. The meat is tender and flavorful.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Beef Bone Soup Pot

  Beef bone soup pot is a nutritious dish primarily made with beef bones and various vegetables. The preparation involves long-simmering the beef bones to extract the essence from the marrow, creating a rich and flavorful broth. Fresh vegetables and tofu are then added, allowing diners to cook and enjoy the ingredients gradually while preserving their natural flavors.
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  Freshly Sliced Wagyu Beef

  Freshly sliced beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰 area, sliced by hand or machine and cooked directly. Usually prepared by quick blanching, boiling, or stir-frying to maintain tenderness and rich flavor.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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