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Niu Sanbao Special Full Beef Banquet

特色菜 · ⭐

No. 38, Na Hong Avenue, Unit 3-03

Dishes

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  Two-color Steamed Bun

  A traditional Chinese steamed bun made by layering two colored doughs, typically white and red or purple, resulting in a soft and sweet treat.
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  Beef with Skin

  A Chinese dish made with beef and its skin, slow-cooked to tender perfection with rich, savory flavors.
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  Signature Beef Trio Soup

  A rich soup featuring beef, tripe, and tendon, slowly simmered for tender texture and deep flavor.
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  Hainan Coconut Chicken

  A specialty dish from Hainan made by slow-cooking local free-range chicken with fresh coconut water, resulting in tender meat and a rich, sweet-savory broth.
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  Ox Bone Soup

  Beef bone soup uses beef bones as the main ingredient, simmered for hours after blanching to infuse marrow and gelatin into a rich broth. Add ginger slices and scallions to enhance flavor and reduce odor; some recipes include carrots and corn for added taste.
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  Boiled Beef Intestine in Sauce

  A cold dish made from beef intestines boiled until tender and sliced, served with a ginger and scallion dipping sauce. Known for its clean flavor and crisp texture.
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  Steamed Beef Brisket

  A classic Cantonese dish featuring tender beef brisket simmered until soft, then chilled and sliced for a fresh, savory taste.
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  Steamed Pig's Tripe in Sauce

  A traditional Chinese cold dish made by boiling pig's tripe until tender, then slicing and serving with a ginger and scallion dipping sauce.
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  Steamed Duck in White Sauce

  A classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
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  Lotus Root

  Lotus root is a nutritious vegetable that can be cooked into various delicious dishes. Common preparation methods include stir-frying, stewing, and cold mixing. For stir-frying, slice the lotus root and quickly cook it with minced garlic and ginger slices to maintain its crisp texture. Stewing involves slow-cooking the lotus root with pork ribs or meat so it fully absorbs the savory flavors. For cold mixing, slice the lotus root, add seasonings, and toss well for a refreshing and appetizing dish.

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