Close

Beng Mei Old Hot Pot (Longhu Times Avenue Store)

火锅 · ⭐ 3.7

No. 17, Chating North Road, Opposite Longhu Times Street

Dishes

• 

  Spicy Cold-Blanched Tripe Stems

  A spicy cold dish made from blanched beef tripe stems, seasoned with garlic, chili oil, vinegar, and soy sauce for a crisp, numbingly flavorful bite.
• 

  Braised Quail Eggs

  Preserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
• 

  Tender Meat Slices

  Tenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
• 

  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
• 

  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
• 

  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
• 

  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
• 

  Fat Sister Beef

  A spicy Sichuan-style dish made with beef brisket simmered in a secret sauce, tender and flavorful.
• 

  Fat Sister's Pig Trotter Tendons

  A spicy Sichuan dish made with pig trotter tendons, slow-cooked in a rich sauce of chili, Sichuan peppercorns, and fermented bean paste.
• 

  Fat Sister Pig's Trotter

  A Sichuan dish featuring slow-cooked pig trotters, often served with bean sprouts and wood ear mushrooms, known for its rich, spicy flavor.

Reviews