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Shan Tou Bahai Hai Ji Beef Restaurant (Liang Ma Qiao)

火锅 · ⭐ 4.6

No. 22 Chaoyangmen North Street

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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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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  Signature Beef Tendon Balls

  Our signature beef tendon balls are made from high-quality beef tendons, finely chopped and mixed with a blend of spices, then hand-formed into round shapes. When cooked in a broth, they become tender yet chewy, offering a satisfying texture that pairs perfectly with hot pot or soup dishes.
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  Fresh Beef Tenderloin

  Fresh beef is a dish made primarily with high-quality beef slices. The beef slices are carefully selected to ensure tender and juicy meat. During preparation, the beef slices are quickly blanched until they change color, then served with a specially crafted sauce for a rich flavor and aromatic beef taste.
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  Cantonese Fried Crispy Rolls

  Chao Shan fried spring roll is a traditional snack from Chaozhou, mainly made with tofu skin and pork filling. The method involves wrapping the pork filling in tofu skin, rolling it into a cylinder, cutting it into small segments, and then deep-frying until golden and crispy.
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  Cantonese Watercress

  Chao Shan watercress is made primarily with fresh watercress, combined with适量 garlic paste and seasonings. First, wash the watercress thoroughly, then sauté the garlic until fragrant, add the watercress and stir-fry quickly. Finally, season with salt and monosodium glutamate, stir briefly, and it's ready to serve—preserving the fresh and tender texture of the watercress.
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  Tender and Refreshing Meat

  Tender and refreshing pork is a dish primarily made with pork as the main ingredient. The carefully selected tender meat is marinated with a specially prepared seasoning, then quickly stir-fried to perfection. The dish offers a smooth and tender texture, with fresh and flavorful meat, complemented by适量 vegetables that add color and layers of texture.
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  Beef tendon meatball hot pot base

  The beef tendon meatball hot pot base is made from fresh and tender beef tendons, finely processed into meatballs, then simmered with various spices and vegetables to create a rich broth. The beef tendon meatballs are chewy and elastic, while the broth is deeply flavorful—making it a classic choice for hot pot.
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  Rice noodle sheet

  Kway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.

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