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Chaocheng Chaoshan Fresh Beef Hot Pot

火锅 · ⭐ 4.3

Nos. 101–103–105 Wangxue Lane

Dishes

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  Cantonese Spring Roll

  Cantonese spring roll is a traditional Chinese snack made by wrapping pork, shrimp, and vegetables in rice paper and frying until golden. The outer layer is crispy, and the filling is delicious and rich in flavor.
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  Hand-Beaten Beef

  A dish made by hand-beating fresh beef into a paste, then forming it into meatballs or slices, resulting in a tender and elastic texture, often stir-fried or simmered with aromatics.
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  Signature Onglet

  A premium cut from the beef loin, marinated and grilled to perfection, offering tender and flavorful bites.
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  Signature Handmade Beef Balls

  Made from fresh beef leg meat, hand-pounded for a firm and elastic texture, seasoned with scallions and ginger. Perfect for hot pot or soup.
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  Signature Beef Bone Original Soup Pot

  A rich beef bone soup pot simmered for hours, served with beef, tendon, and tofu skin—perfect for warming up in winter.
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  Wet Noodles

  Wet noodles are made from flour, mixed with hot water, kneaded into a dough, flattened, cut into strips, and boiled. They are either tossed with oil or eaten directly. Main ingredients include flour, water, and a small amount of salt. The process skips drying to maintain a soft, moist texture.
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  Chaozhou Beef Hot Pot

  A traditional Chaozhou beef hot pot featuring fresh beef cuts simmered in a rich bone broth, served with a savory dipping sauce.
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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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  Fried Egg Dumplings

  Fried egg dumplings are made by mixing egg and meat filling into dumpling shapes, then deep-fried until golden and crispy, offering a savory and crunchy texture.
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  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
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  Freshly Sliced Beef

  Freshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
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  Tendon meat

  Tendon meat is a dish primarily made with pork tendon. To prepare it, first wash and cut the tendon into pieces, then marinate it with seasonings to absorb flavor. Next, braise or stew the meat until it becomes tender and juicy, fully absorbing the sauce. Finally, reduce the sauce and serve on a plate for enjoyment.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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