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Weiniu Er La · Fresh Beef Hot Pot (Xueshi Street Store)

火锅 · ⭐ 4.3

No. 444 Xueshi Street (490 meters on foot from Exit 3 of Yangyu Lane Metro Station)

Dishes

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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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  Spoon Skin

  Skillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
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  Beef Tenderloin (Half Pound)

  Beef tenderloin, half-pound portion, marinated and grilled over charcoal for a tender, slightly charred flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Tender Beef (Half Pound)

  Tender beef made from high-quality sirloin, marinated and quickly stir-fried for a soft, flavorful dish.
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  Handmade熟牛肉丸

  Handmade beef meatballs made from fresh beef, minced and mixed until elastic, then shaped into balls and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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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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  Tendon meat

  Tendon meat is a dish primarily made with pork tendon. To prepare it, first wash and cut the tendon into pieces, then marinate it with seasonings to absorb flavor. Next, braise or stew the meat until it becomes tender and juicy, fully absorbing the sauce. Finally, reduce the sauce and serve on a plate for enjoyment.
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  Bok Choy Beef Rice

  A dish of tender beef stir-fried with fresh bok choy and served over rice, offering a balanced and savory flavor.
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  Fresh Beef (Half Pound)

  Fresh beef slices stir-fried quickly with simple seasoning, resulting in tender and juicy meat that retains its natural flavor.
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  Yuan Yang Beef Offal Hot Pot

  A dual-flavor hot pot featuring beef offal in spicy Sichuan and savory Cantonese broths, slow-cooked to perfection.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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