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Zhou Chaofa · Shacha Fresh Beef Hot Pot (Jinhangcheng Store)

火锅 · ⭐ 4.5

Shop 506, 5th Floor, B2-B1, Nos. 484-518 (even), No. 482 Lane, Nos. 1-19, Hexing Road

Dishes

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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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  Handmade Glutinous Rice Cake

  Sticky rice balls are a traditional snack made primarily from glutinous rice. After soaking and steaming, the rice is pounded in a stone mortar until soft and smooth, then shaped by hand. The finished sticky rice balls have a soft and chewy texture and can be enjoyed with powdered beans or sesame candy.
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  Signature Beef Brisket Hot Pot

  Signature beef brisket pot features beef brisket with potatoes, carrots, and onions, seasoned with soy sauce, star anise, cinnamon, and ginger, slowly simmered until tender with rich broth.
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  Shacha Hot Pot

  Satcha pot is a hot pot dish using satay sauce as the main seasoning, featuring beef, seafood, tofu, and vegetables. The broth is made by simmering satay sauce, stock, and spices, resulting in a rich flavor.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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  Grilled Beef Meatballs

  Grilled beef meatballs are made by mixing minced beef with seasonings, shaping into balls, and grilling until golden and tender.
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  Boiled Meatball and Fish Ball Combo

  A dish featuring steamed pork balls and fish balls, offering a tender and flavorful experience with a light sauce.
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  Beef Trio Platter

  Beef trio consists of three beef cuts—brisket, shank, and tenderloin—marinated and cooked separately by stewing, braising, and pan-searing to preserve their unique textures, served with vegetables or side dishes.
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  Beef Leg Meat

  Beef hind leg meat comes from the cow's rear leg, with firm texture and low fat content. It is typically cooked by stewing, braising, or grilling to maintain tenderness and flavor.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
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  Snowflake Beef Cubes with Shrimp Balls

  Tender snowflake beef cubes stir-fried with succulent shrimp balls, seasoned with garlic and ginger for a savory delight.

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