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Dian Dang Cantonese Beef Hot Pot (Jinxing Branch)

火锅 · ⭐ 4.3

Unit L2-55 & L2-56, Lion Mall (Jinshi Plaza), No. 195B, Xianggang East Road

Dishes

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  One Sail Wind Smooth · Rice Noodles

  A Cantonese-style dish featuring rice noodles stir-fried with shrimp, pork, egg, and vegetables, known for its smooth texture and savory taste.
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  Beef Struck by a Stick

  A spicy stir-fry dish made with beef and vegetables, known for its bold flavor and fiery heat.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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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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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Beef Offal Hot Pot

  Beef offal hot pot made with牛肚,牛肠,牛肺 and other beef organs, paired with radish and potato, seasoned with ginger, scallions, star anise, and slow-cooked until tender.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Scholar's Triumph · Fresh Beef

  Fresh beef stir-fried with vegetables, a classic Chinese dish known for its tender texture and savory flavor.
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  Raw Beef Balls

  A dish made from fresh beef minced and shaped into balls, known for its tender texture and natural flavor, often served in hot pots or soups.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.

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