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正宗桐坑阿雄牛肉店(上梅林店)

火锅 · ⭐ 4.5

No. 10, 1st Floor, Building A, Aoshida Building (Shangmeilin Branch)

Dishes

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  Mixed Jellyfish Salad

  A cold dish made by mixing jellyfish with vegetables and seasonings, featuring a crisp texture and tangy flavor.
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  Cucumber Salad

  A refreshing cold dish made with sliced cucumbers seasoned with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar for a tangy and savory flavor.
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  Fresh Handmade Beef Balls

  Fresh handcrafted beef balls made from premium beef leg meat, tender and elastic, no preservatives added, perfect for soups or stir-fries.
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  Stir-Fried Beef Rice Noodles

  Wet stir-fried beef rice noodles is a Chinese dish made with rice noodles, beef, and bean sprouts. The rice noodles are lightly fried, then stir-fried with beef slices and bean sprouts, seasoned with soy sauce and oyster sauce, and thickened with a cornstarch slurry for a smooth, savory flavor.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  Beef and Beef Ball Rice Noodle Soup

  A savory Cantonese dish featuring beef and beef balls served in a rich broth with rice noodles.
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  Beef Brisket Rice Bowl

  Beef brisket rice features beef brisket as the main ingredient, blanched and then simmered with spices until tender, served with rice. Onion and carrot are typically added as accompaniments to enhance flavor.
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  Braised Beef Brisket in Secret Sauce

  Braised beef brisket prepared with a special blend of spices and sauces, resulting in tender, flavorful meat.
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  Bitter Melon and Soybean Beef Bone Soup Base

  A savory soup base made from beef bones, bitter melon, and soybeans, slow-cooked to create a nourishing and slightly bitter broth.
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  Bitter Melon and Soybean Sourdough Pot Base

  A savory pot base made with bitter melon, soybeans, and sour cabbage, simmered slowly for a balanced, tangy flavor.

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