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Chao Niu Chaoshan Beef Hot Pot (Hasi Wanda Branch)

火锅 · ⭐

3rd Floor, Hexi Wanda Plaza, No. 168, Zhongxing Avenue

Dishes

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  Five-Spice Platter

  A traditional Chinese cold dish featuring a mix of ingredients like pork belly, eggs, and tofu, slow-cooked in a fragrant five-spice broth.
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  Double Meat

  Double-layer pork is a dish made primarily from pork belly. The skin-on belly is sliced, marinated with soy sauce and cooking wine, then pan-fried or braised to achieve tender, layered meat with balanced fat and lean.
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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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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Hand-Made Raw Beef Meatballs

  Handcrafted raw beef meatballs made from fresh beef, pounded to elasticity, mixed with starch, egg white, and seasonings, then shaped into balls and cooked by boiling or steaming.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Chaozhou Beef Hot Pot

  Chao-Shan beef hot pot features fresh beef cuts such as brisket, flank, oxtail, and fatty slices, served with a rich beef bone broth as the base. It is accompanied by dipping sauces like satay sauce, garlic paste, and cilantro. The ingredients are sliced thinly and quickly cooked in the pot, emphasizing precise timing and heat control to maintain the beef's tender texture.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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  Beef Tenderloin

  Beef brisket is made from the most active muscle in the cow's neck, named for its marbled fat distribution. To prepare it, slice the brisket thinly and briefly blanch it in boiling water, then enjoy with a specially crafted sauce.
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  Fresh Beef Platter

  Fresh beef platter features fresh beef as the main ingredient, sliced or cubed and briefly marinated, then arranged with vegetables such as lettuce, cucumber, and carrot. The beef can be prepared by grilling or boiling to retain its original flavor.

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