Xin Chao Ji Chao Shan Beef Hot Pot (Shi Li He Store)
火锅 · ⭐ 4.4
No. 106 Nanxinyuan Middle Road
Dishes
Spoon NutsTenderloin, 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.
Tendon MeatAnglo 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.
Fresh Tender BeefFresh beef tenderloin or shank meat is sliced thin or cut into small pieces, marinated with rice wine, soy sauce, and starch, then quickly stir-fried, braised, or grilled to retain tenderness.
Fresh Beef TenderloinFresh beef is a dish made primarily with high-quality beef slices. The beef slices are carefully selected to ensure tender and juicy meat. During preparation, the beef slices are quickly blanched until they change color, then served with a specially crafted sauce for a rich flavor and aromatic beef taste.
Fresh Beef ShankFresh tendon meat is selected from the leg fascia of pigs or cows, cleaned and ready for cooking. Common methods include stewing, braising, or boiling to achieve a tender, flavorful result.
Shacha SauceShacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
Cantonese Fried Tofu SkinChao 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.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Special Handcrafted Beef MeatballsSpecial hand-pounded beef balls made from fresh beef, pounded by hand to be elastic, mixed with starch, egg white, and seasonings, then shaped into round meatballs. Cooked by boiling or stewing for a chewy, tender texture.
Special Beef Ball Clear Soup PotSpecial beef meatball clear soup pot made with fresh beef balls cooked in water or broth. Main ingredients include beef balls, vegetables (like cabbage, carrot, tofu), and minimal seasonings. Beef is minced, mixed with seasoning, shaped by hand into balls, then gently simmered in clear soup to preserve original flavor.
Special Fresh Beef BallsMade from fresh beef, hand-pounded into tender balls, served in soup or sauce for a rich flavor.
Fatty Pig's TrotterFéi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
Pork BellyBelly 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.