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Chao He Ji Chao Shan Fresh Beef Hot Pot (Nan Huan Lu Store)

火锅 · ⭐ 4.6

No. 6, Building 24, Nanhuan Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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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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  Braised Beef Brisket with Nostalgic Flavor

  Beef brisket is blanched and then stewed with spices, soy sauce, sugar, and other seasonings until tender and flavorful. Main ingredient is beef brisket,辅以葱、姜、八角、桂皮等调味料.
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  Fried Tofu Skin from Chaoshan

  Fried tofu skin from Chaoshan is a Chinese snack made primarily with tofu skin, deep-fried to create a crispy texture. It is soft inside and has a rich flavor, often served with sauce.
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  Shacha Sauce

  Shacha 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.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Bone Clear Soup

  Beef bone broth is made by simmering beef bones for a long time to extract marrow and gelatin, then adding ginger slices and green onions to remove fishy smell and enhance aroma, resulting in a clear and delicious soup base. No excessive seasonings are added to preserve the natural flavor of the ingredients.
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  Fresh Tender Meat

  Freshly sliced tender meat dish using pork or beef tenderloin, marinated with starch, egg white, and seasonings, then quickly stir-fried, blanched, or steamed to retain its soft texture.
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  Assorted Fruit Cold Dish

  Fresh fruit salad made from diced fruits like watermelon, cantaloupe, apple, pear, and grapes, lightly dressed with lemon juice or honey and served chilled. Wash, cut, mix, and chill before serving.

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