Fan Deng Niu Nan Niu Za Bao · Ji Bao (Ya Yun Cun Dian)
火锅 · ⭐ 4.8
No. 17 Xiaoying Road, North Side Ground Floor, Jinmeng Building
Dishes
280-Day Large Chicken Pot280-Day Large Chicken Pot is a Chinese dish made with a whole chicken, cooked slowly for a long time. High-quality chicken is combined with spices and seasonings, simmered until the meat is tender and the broth is rich.
7-Tomato Beef Rice BowlBeef brisket stewed with seven tomatoes, soft and juicy, tender beef infused with flavor, served with rice. Main ingredients: beef brisket and tomatoes, slow-cooked to blend flavors.
Three Delicacies Yi NoodlesThree-delight Yee Mien is a Chinese noodle dish featuring yee mien as the main ingredient, typically paired with shrimp, chicken, and mushrooms. The noodles are first cooked, then stir-fried with the seasoned ingredients and finished with broth or sauce to absorb the rich flavors.
Shacha Fried Chicken LegsShacha fried chicken legs is a dish made with chicken legs and fried with shacha sauce. The chicken legs have a crispy exterior and tender meat inside, offering a rich flavor.
Chao-Shan Beef Tendon BallsChao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
Chao Shan Beef MeatballsChao 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.
Beef Brisket and Offal StewBeef brisket and offal stew is a nutritious dish primarily made with beef brisket and offal. The preparation typically involves simmering the beef brisket and offal in a rich, flavorful broth, combined with适量 of spices and vegetables, slow-cooked until the meat becomes tender and the broth becomes浓郁.
Pineapple Ice with Glass NoodlesPandan pineapple ice is a cold drink made with fresh pineapple and ice. Cut pineapple into pieces, blend with ice to form smooth pulp, add sugar or honey if needed, then serve in a cup.
WatercressWatercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
Bifengtang Fresh MushroomsHibiscus mushroom dish made with fresh mushrooms, garlic, chili, and breadcrumbs. Sautéed with seasonings and pan-fried until golden and crispy.
Hibiscus Shrimp PattiesPrawn cakes from the Windy Bay are made with fresh shrimp, deveined and minced, mixed with starch, egg white, and scallion-ginger paste, shaped into small patties, then deep-fried until golden and crispy. Crispy outside, tender inside, served with garlic, chili, and cilantro.
Braised Beef Tripe,筋, and Shank in Clay PotBeef brisket, tendon, and tripe stewed with spices until tender, creating a rich and flavorful broth.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
Fresh BeefFresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.