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Dongniu Di Ke (Nansha Branch)

火锅 · ⭐ 3.5

No. 156, Zhujiang West 1st Road

Dishes

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  Original Cut Beef Steak

  A premium beef steak made from whole cuts of high-quality beef, cooked to perfection for a tender and juicy texture.
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  Original Cut Yellow Beef

  Original cut yellow beef uses premium beef, hand-cut to preserve natural texture, marinated in secret sauce and quickly stir-fried for tender, juicy flavor.
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  Hand-Cut Wagyu Beef

  Premium beef from the tenderloin, hand-sliced and quickly cooked for a tender, flavorful experience—ideal for hot pot or Japanese-style grilling.
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  Freshly Sliced Wagyu Beef

  Freshly sliced wagyu beef from premium cuts, with marbled texture and tender flavor, ideal for quick cooking or hot pot.
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  Premium Lamb Slices

  Premium lamb slices made from fresh lamb, typically used for hot pot or barbecue. Thinly sliced to maintain tenderness and quick cooking. Enjoy with dipping sauce or heat directly.
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  Spicy Soup Base

  Spicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
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  Crispy Pork Meatballs

  Sour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
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  Glutinous Rice Balls in Fermented Rice Soup

  Glutinous rice balls in sweet fermented rice wine soup are a traditional dessert made primarily from glutinous rice flour dumplings cooked with sweet rice wine (also known as fermented glutinous rice). The dumplings are typically round, with a soft and chewy outer skin, and fillings can include sesame or red bean paste. To prepare, boil the dumplings in water until they float to the surface, then add sweet rice wine and an appropriate amount of sugar for flavoring. Stir well and serve immediately.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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