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Shan Wei Mu Niu · Chaoshan Beef (Qingyang Pengrui Li Branch)

火锅 · ⭐ 4.7

Units 46–48, 2nd Floor, Pengrui Li Qingyang Plaza (beside the escalator at Entrance 1)

Dishes

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  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.
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  Five-layer Pig's Foot

  Five-layer pig's foot is made with pork feet as the main ingredient, and undergoes multiple processes such as marinating, frying, and stewing. The outer skin is crispy, the meat is tender, and it has a rich aroma.
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  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.
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  Original Soup Beef Brisket Pot

  A hearty pot of beef brisket simmered in its original broth with vegetables, offering rich flavor and tender meat.
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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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  Handcrafted Fresh Beef Meatballs

  Handcrafted fresh beef meatballs are made primarily from fresh beef, which is manually pounded to develop elasticity. Then, appropriate amounts of starch, egg white, and scallion-ginger water are added and mixed evenly to form spherical shapes, which are then cooked by boiling or pan-frying.
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  Beef Brisket Original Soup Pot

  Beef brisket original soup pot features beef brisket simmered in a rich broth made from beef bones or offal. The soup is hearty and flavorful, with tender, melt-in-the-mouth meat. Served with vegetables or vermicelli for dipping.
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  Original Beef Shank Hot Pot

  A hearty hot pot featuring tender beef shank simmered in a rich broth with aromatic spices, delivering deep flavor and satisfying texture.
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  Special Pangasius Fish

  Fresh pangasius fillets marinated in a secret sauce and pan-seared to perfection, offering a tender texture and subtly spicy flavor.
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  Special Skewered Beef

  Special skewered beef features tender beef slices marinated in a secret sauce and grilled over charcoal for a rich, aromatic flavor.
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  Crispy Beef Strips

  Crispy beef strips made by frying seasoned beef slices in hot oil, resulting in a golden, crunchy exterior and tender interior.
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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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  High Mountain Baby Bok Choy

  Gaoshan baby bok choy is a dish featuring baby bok choy as the main ingredient, typically sliced and simmered in water or broth, optionally stir-fried with garlic and ginger. Some versions include ham, shrimp, or egg for added flavor, using gentle boiling or quick stir-frying methods.
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  Fresh Beef Family Feast

  A hearty stew featuring beef, potatoes, carrots, tofu, and greens, simmered in broth for rich flavor and nutrition.

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