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Huangcheng Beef (Xinle Branch)

火锅 · ⭐ 3.7

No. 306, Xinle Middle Street

Dishes

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  Braised Pig Trotter Tendons

  A dish made by slow-cooking pig trotter tendons in a seasoned broth, resulting in tender and flavorful meat with rich umami taste.
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  Spiced Beef Salad

  Beef salad is a cold dish made primarily with beef, which is boiled or blanched and sliced, then mixed with seasonings such as soy sauce, sesame oil, garlic, green onions, and chili oil. Optional vegetables like cucumber ribbons or carrot strips can be added according to taste.
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  Tomato Beef Tail Soup

  A hearty soup made with beef tail and tomatoes, slow-cooked until tender and flavorful.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Braised Beef with Radish

  A classic Chinese stew featuring beef and radish, slow-cooked until tender and flavorful.
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  Beef and Radish Soup

  A hearty soup made with beef and radish, simmered slowly to create a rich, savory broth with tender meat and sweet vegetables.
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  Tomato and Beef Stir-fry

  A classic Chinese home-style dish featuring tender beef stir-fried with tomatoes, offering a savory-sweet flavor.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Green Pepper Beef Strips

  A classic Chinese home-style dish featuring tender beef strips stir-fried with green peppers, offering a savory and fresh taste.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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