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A Fang Beef Hot Pot (Sanyan Bridge Branch)

火锅 · ⭐ 4.8

No. 259, Xianggang Road

Dishes

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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Braised Chicken Collarbones

  Braised chicken neck bones are simmered in a seasoned sauce made with star anise, cinnamon, bay leaves, Sichuan peppercorns, soy sauce, dark soy sauce, and rock sugar until tender and flavorful.
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  Hong Kong-style Fried Tofu Skin

  A Cantonese snack made by deep-frying tofu skin until crispy, then served with a savory sauce. The tofu skin absorbs the flavor while maintaining a crunchy texture.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Spicy Cucumber Salad

  Crisp cucumber salad is a cold dish made by washing cucumbers, smashing or cutting them into pieces, then mixing with garlic, chili oil, salt, vinegar, and sesame oil.
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  牛鞭花

  牛鞭花是一道以牛鞭为主要食材的菜肴，将牛鞭处理干净后切花刀，经过焯水、炖煮或爆炒等方式烹饪而成。通常搭配姜、葱、料酒等调料提升风味，口感软糯有弹性。
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  Chicken Wing and Beef One Pot

  A hearty dish featuring chicken wings and beef stewed together with vegetables in a rich sauce.
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  Homemade Plum Ice Tangyuan

  Fresh plums are cooked into a sauce and served with soft glutinous rice balls, chilled for a refreshing summer dessert.
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  Afang Clay Pot Beef Brisket Stew

  A flavorful stew of beef brisket and vegetables slow-cooked in a clay pot, resulting in tender meat and rich broth.
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  Fresh Giant River Prawn

  Fresh giant river prawns steamed or blanched to preserve their natural flavor, resulting in tender and succulent meat.

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