Close

Da Ji Li Chuan Shan Ni Rou Huo Guan (Qiao Xi Le Tai Guang Chang Dian)

火锅 · ⭐ 4.8

4th Floor, Letai Plaza, at the intersection of Chengjiao Street and Huai'an Road

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.
• 

  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
• 

  Power New Ox Testicle Balls

  A dish made from ox testicles, seasoned and shaped into balls, then steamed or fried for a chewy texture and rich nutrition.
• 

  Cantonese Stir-Fried Beef Rice Noodles

  Guangdong dry-fried beef rice noodles feature rice noodles, sliced beef, bean sprouts, and green onions. Rice noodles are soaked beforehand, beef is marinated and stir-fried quickly with the noodles, then seasoned with soy sauce and oyster sauce, finished with chopped green onions for aroma.
• 

  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.
• 

  Bauhinia Tofu

  Mu Lian Tofu is a dish primarily made from tofu, carefully prepared through a meticulous process. The tofu is first sliced thinly and then paired with a specially crafted sauce. Through steaming, the sauce fully penetrates the tofu, preserving its delicate and smooth texture.
• 

  Chao-Shan Style Crispy Beef

  Chao-Shan specialty crispy beef slices use beef shank, marinated and lightly coated with starch, then deep-fried until golden and crispy outside with tender inside. Rich aroma and firm texture.
• 

  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
• 

  Beef Bone Soup Pot

  Beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Carrots, onions, and ginger are added for depth of flavor. Serve with vegetables, mushrooms, tofu, or noodles for a satisfying hot pot experience.
• 

  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.

Reviews