Close

Chaoshan Beef Hot Pot

火锅 · ⭐ 4.3

South side of Liuhe Road, 60 meters west from the intersection with Zijingshan South Road

Dishes

• 

  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.
• 

  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.
• 

  Hand-Hammered Fresh Beef Ball

  Hand-Hammered Fresh Beef Ball is made with fresh beef and manually pounded into meatballs. The texture is firm and the taste is tender, usually steamed or boiled.
• 

  Signature Fried Tofu Skin

  A crispy fried tofu skin dish made with premium bean sheets, served with a secret sauce for a savory and satisfying bite.
• 

  Signature Beef Luncheon Meat

  Signature beef luncheon meat is made from high-quality beef, processed through slicing, seasoning, and steaming, with a tender texture and rich flavor.
• 

  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
• 

  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
• 

  Sliced Beef Tripe

  A Sichuan dish made by stir-frying sliced beef tripe with spicy and numbing seasonings, known for its crisp texture and bold flavor.
• 

  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
• 

  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

Reviews