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Chaoshan Hexing Beef Shop (Sanwei Branch)

火锅 · ⭐ 4.0

No. 14-1, Sanwei North 3rd Lane

Dishes

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  Tendon Meat

  Hanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
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  Hand-Made Beef Tendon Balls

  Handcrafted beef tendon meatballs are made from fresh beef tendon and beef, carefully pounded by hand to create a firmer texture. The addition of beef tendon provides a chewy, elastic bite, while premium seasonings enhance the flavor, resulting in delicious and resilient meatballs.
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  Signature Beef Bone Soup

  A clear soup made by slow-cooking beef bones, served with fresh vegetables and accompaniments for a rich, savory flavor.
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  Fresh Fatty Beef

  Fresh fatty beef made from premium cuts, marinated and slowly stewed for tender, juicy results with rich aroma.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Crispy Pork Belly Fat

  A dish made from pork belly fat, marinated and stir-fried quickly for a crispy texture, often served with garlic and chili.
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  Corn and Radish Pot

  A comforting dish made with fresh corn and radish, simmered slowly to bring out natural sweetness and tenderness.
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  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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