Dingshan Fu Beef Hot Pot (Yuehe Huajie Branch)
火锅 · ⭐ 4.1
Southwest side of the intersection of Sansha Road and Haiya Road, Yuehe Huajie
Dishes
Three-flower tendonThree-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.
Pork BellyPork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
Four-Grid PlatterA four-compartment platter features four separate sections, each holding different ingredients such as grilled meat, vegetables, seafood, and staple food. Ingredients are typically marinated and cooked by grilling, frying, or steaming, arranged neatly for easy sharing.
AppetizerAppetizers are a category of refined and diverse foods, typically served in small portions. The main ingredients vary depending on the specific appetizer and may include meat, seafood, vegetables, flour, and more. Cooking methods encompass baking, frying, steaming, boiling, and other techniques aimed at creating a rich variety of textures and flavors.
Beef Shank Yinyang PotA beef shank hot pot with two flavors—spicy and mild—served in one pot, ideal for sharing.