Close

Gongbu Lane Chaoshan Beef Hot Pot

火锅 · ⭐ 4.6

No. 16-2, Jincheng South Road, Zhongyang Jincheng Residential Complex

Dishes

• 

  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.
• 

  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.
• 

  Single-Portion Wagyu Sirloin with Sauce

  A single-serving dish featuring tender beef sirloin, marinated and served with a signature sauce or clear broth.
• 

  Cantonese Stir-Fried Beef Rice Noodles

  Beef and rice noodle stir-fry is a Cantonese dish featuring sliced beef and rice noodles. Quickly stir-fried with bean sprouts and onions, seasoned with soy sauce and oyster sauce until the noodles are slightly crispy and the beef tender.
• 

  Hand-Beaten Beef Meatballs (Single Portion)

  Hand-beaten beef meatballs made with fresh beef, known for their tender and juicy texture. Perfect as a single portion dish, served in soup or with sauce.
• 

  Signature Beef Bone Pot

  Signature beef bone pot features beef bones as the main ingredient, paired with beef brisket, carrots, and potatoes. Slow-cooked to infuse collagen into the broth, creating a rich bone soup base. Ginger slices and green onions are added during cooking to remove fishiness and enhance aroma, with seasonings adjusted to taste.
• 

  Sea King Milk Green Tea

  A refreshing blend of green tea and milk, topped with toppings like pearls or fruit jelly, offering a smooth and sweet taste.
• 

  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
• 

  Honeycomb Tripe (Cooked)

  Honeycomb tripe is the reticulum part of a cow's stomach, named for its honeycomb-like texture resembling ancient coins. The main ingredient is fresh beef tripe. It is thoroughly cleaned, excess fat is removed, and then it is braised in a master stock over low heat until tender and flavorful. The stock typically contains spices such as star anise, cinnamon, Sichuan peppercorns, ginger, and soy sauce. The finished dish has a tender yet chewy texture with a savory braised aroma.

Reviews