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Xiu Ji Beef Offal Shop

小吃快餐 · ⭐ 3.1

Shop A-D, No. 22, Tonghua East 1st Road, Zumiao Subdistrict (near Rongshan Middle School)

Dishes

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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Beef Intestines

  Offal is a dish primarily made from beef intestines, which are cleaned and blanched before being cooked by stewing, stir-frying, or braising. It is commonly seasoned with ginger, scallions, and garlic, and some recipes include fermented broad bean paste or chili peppers for flavor.
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  Beef Lung

  Offal is a dish that primarily uses beef lungs as its main ingredient. Typically, after cleaning and blanching, it is stewed or stir-fried with seasonings to make it flavorful and tender.
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  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
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  Beef Tripe

  A traditional Cantonese dish made from beef tripe, simmered with spices for a tender and savory flavor.
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  Beef Tripe

  A Chinese dish made from beef stomach, simmered and sliced, often served with spicy and numbing seasonings.
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  Rice Noodle Roll

  A Cantonese delicacy made from rice flour sheets filled with meat or seafood, steamed and served with soy sauce.
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  Tofu with Vegetables

  A delicate dish made from soft tofu steamed with vegetables like mushrooms and carrots, offering a mild and savory flavor.
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  Wheat Gluten

  Wheat gluten is a food made primarily from flour. Through steps such as kneading and washing, starch and protein in the flour are separated, resulting in a high-protein product known as wheat gluten. Wheat gluten can be baked, boiled, or stir-fried, with a chewy texture, making it a common ingredient in vegetarian cuisine.

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