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Chaoshan Hanji Beef Hot Pot (Changle Jiangtian Branch)

火锅 · ⭐ 3.7

No. 140-2, Xipingxia, Youai Village

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Pork Belly and Shank Stew

  A savory dish made with pork belly and pork shank, slow-cooked to tender perfection.
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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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  Original Bone Soup Pot

  A pot of bone broth made by slow-cooking bones for hours, resulting in a clear, savory flavor. Served with fresh vegetables and meat for a nourishing meal.
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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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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy 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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  Fresh Pork Assortment

  A dish featuring fresh pork belly and lean pork, marinated and steamed to achieve a tender, savory flavor.

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