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Phoenix Li Chaoshan Beef Hot Pot (Fenghuang West Street Store)

火锅 · ⭐ 4.5

Nos. 163–17 Phoenix West Street

Dishes

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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  招牌牛骨汤锅

  招牌牛骨汤锅以牛骨为主要食材，经过长时间熬煮制成浓郁汤底，搭配牛肉、牛杂等辅料，辅以胡萝卜、白萝卜、土豆等蔬菜，形成鲜香醇厚的汤锅菜品。
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  Fresh Hand-Beaten Beef Balls

  Fresh hand-beaten beef balls made from high-quality beef, with a firm and tender texture, ideal for hot pot, soups, or stir-fries.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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  Beef and Seafood Congee

  A savory rice porridge made with beef and assorted seafood, slow-cooked to perfection for a rich, smooth texture.
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  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.
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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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  Beef Tenderloin

  Beef brisket is made from the most active muscle in the cow's neck, named for its marbled fat distribution. To prepare it, slice the brisket thinly and briefly blanch it in boiling water, then enjoy with a specially crafted sauce.

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