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Cui's Fresh Beef Hot Pot (Changshan Store)

火锅 · ⭐ 3.6

No. 272 Shishan Road

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
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  Songshu Mushroom Hot Pot

  Matsutake mushroom soup pot made with fresh matsutake and various mushrooms like shiitake and king oyster, simmered slowly in water or broth. Clear broth with rich mushroom aroma, preserving the natural flavors.
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  Chaozhou Pork Roll

  A traditional Chaoshan dish made by rolling pork loin with fillings like mushrooms and carrots, then steamed to perfection.
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  Secret-Recipe Beef Offal

  Braised beef offal is a dish made from牛肚,牛肠,牛肺 and other beef organs, cleaned and simmered with spices until tender and flavorful. A blend of seasonings and secret sauce infuses the offal with rich aroma.
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  Premium Bull Tripe

  Premium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
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  Dehydrated Gòngcài

  Dehydrated gòngcài is made by sun-drying or drying fresh gòngcài. Main ingredient: gòngcài. Process: dehydration. Crisp texture, can be eaten directly or rehydrated for salads and stir-fries.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Honeycomb Tofu Jelly

  Honeycomb tofu is a dish made primarily from frozen tofu, which develops a honeycomb structure after freezing, allowing it to absorb broth well. It's cut into pieces and cooked with meat or vegetables to fully absorb flavors.
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  High-Calcium Beef Bone Soup Pot

  A rich beef bone broth simmered for hours, packed with calcium and collagen. Served with fresh vegetables, tofu, and mushrooms for a nourishing, savory experience.
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  Fish Roe Dumplings

  Fish roe dumplings are an elegant seafood dish, primarily made with fish roe and tofu skin. The preparation involves mixing the fish roe with seasonings and wrapping it in tofu skin, then steaming until fully cooked. The finished product is plump in shape and rich in flavor.

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