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Nongtang Li Chaoshan Fresh Beef Hot Pot (Harbin Road Branch)

火锅 · ⭐ 4.7

No. 2 Harbin Road

Dishes

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  Hand-Pressed Three Flower Tip

  A Cantonese dish made from fresh fish belly, hand-cut and quickly blanched or steamed for a tender, delicate texture.
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  Fresh Hand-Trimmed Sirloin

  Hand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
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  Hand-Cut Tender Meat in Rich Soup

  A dish featuring hand-cut tender pork simmered in a rich broth, resulting in a flavorful and succulent texture.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Cantonese Fried Tofu Skin

  A traditional Cantonese snack made by frying tofu skin until crispy, often served with garlic and chili sauce.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  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.
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  Beef Bone Soup Pot

  Beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Carrots, onions, and ginger are added for depth of flavor. Serve with vegetables, mushrooms, tofu, or noodles for a satisfying hot pot experience.
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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Pork Shoulder Blade

  Pork shoulder blade is a tender cut from the pork chest, often braised or stewed for rich flavor and soft texture.
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  Shrimp Balls

  Shrimp balls are a dish primarily made with fresh shrimp. The preparation typically involves mashing the shrimp meat into shrimp paste, mixing it evenly with ingredients such as starch and egg white, then shaping it by hand or using molds into small balls. Finally, the shrimp balls can be cooked to perfection through methods like boiling, steaming, or frying, resulting in a delicious and fresh taste.
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  Watermelon

  Watermelon contains 92% water and is known as the 'King of Summer'. Hence the saying, 'Eat watermelon in hot weather, no need to grab medicine.' Watermelon is truly the 'King of Summer', refreshing and delicious, which is why people say, 'Eat watermelon in hot weather, no need to grab medicine.'
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  Water Chestnut Egg Dumplings

  A Chinese delicacy made with eggs and water chestnuts, steamed into tender dumplings with a crisp texture.

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