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Ding Ding You Niu · Chaoshan Fresh Beef Hot Pot (Hedong Road Branch)

火锅 · ⭐ 4.1

No. 167, Jiyang Middle Road

Dishes

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  Full Beef Banquet

  The Whole Beef Banquet features beef as the main ingredient, including various parts such as beef tongue, tripe, tendons, and shank. The dishes are prepared using multiple methods like stewing, boiling, stir-frying, and grilling, fully showcasing the diverse textures and rich nutrition of beef.
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  Spoon-shaped Pork

  A Chinese dish made with tender pork cubes stir-fried with vegetables, known for its smooth texture and vibrant colors.
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  Spoon Handle Meat

  Pork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
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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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  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.
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  Hand-Pounded Fresh Shrimp Balls

  Hand-Pounded Fresh Shrimp Balls are a traditional handmade dish primarily made from fresh shrimp meat. Fresh large shrimp are shelled and deveined, then repeatedly pounded with the back of a knife or a wooden mallet into a fine, smooth shrimp paste. A small amount of salt, egg white, and starch are added during the process to enhance stickiness and elasticity. The paste is vigorously slapped to develop a springy texture, then hand-shaped into balls and poached in warm water or steamed. The finished shrimp balls are white or slightly pink in color, with a bouncy, smooth texture that retains the natural sweetness of the shrimp.
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  Signature Clear Soup Base

  A signature clear soup base made from pork bones, chicken frames, and dried scallops, simmered with goji berries, ginger, and green onions for a light yet rich flavor.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
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  Fresh Beef Shank

  Fresh beef shank stewed with spices until tender, offering rich flavor and soft texture.

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