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Chaoshan Jun Ji Authentic Beef Hot Pot (Shunlian Park Village Branch)

火锅 · ⭐ 4.1

South Building, No. 27 Jihua East Road, Entrance No. 1

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Bitter Melon Yellow Bean Beef Bone Soup Base

  A soup base made from bitter melon, yellow beans, and beef bones, simmered slowly for a refreshing and nourishing flavor.
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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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  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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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Hand-Hammered Beef Meatballs

  Hand-hammered beef balls made from fresh beef, finely pounded by hand, mixed with starch, scallion-ginger water, and seasonings, then shaped into balls and cooked by boiling or pan-frying.
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  Fresh Beef

  Fresh beef selected from premium cuts like tenderloin or shank, sliced or cubed, then cooked by stir-frying, stewing, or roasting to preserve its natural flavor.
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  Freshly Hand-Pressed Beef Tendon Balls

  Freshly made beef tendon balls are crafted from high-quality beef and tendon, hand-pounded to a sticky consistency and shaped into chewy spheres. Cooked by boiling or steaming, they offer a resilient, elastic texture with a natural meaty aroma.
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  White Rice Noodles

  A traditional Chinese dish made with glutinous rice noodles stir-fried with vegetables, meat, or seafood, offering a soft and chewy texture with savory flavor.
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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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  Radish Corn Beef Bone Soup Base

  A savory soup base made by slow-cooking beef bones with radish and corn, resulting in a rich, nourishing broth perfect for winter comfort.
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  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.

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