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Da Li Ji Chao Shan Beef Hot Pot (Baohe Wanda Branch)

火锅 · ⭐ 4.7

3rd Floor, Wanda Plaza, Ma'anshan Road

Dishes

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  Pork Belly

  Pork 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.
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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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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Cantonese Stir-Fried Beef Rice Noodles

  Guangdong dry-fried beef rice noodles feature rice noodles, sliced beef, bean sprouts, and green onions. Rice noodles are soaked beforehand, beef is marinated and stir-fried quickly with the noodles, then seasoned with soy sauce and oyster sauce, finished with chopped green onions for aroma.
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  Hand-Hammered Beef Meatballs

  Hand-hammered beef balls made from fresh beef, finely pounded by hand, mixed with starch, scallion-ginger water, and seasonings, then shaped into balls and cooked by boiling or pan-frying.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  潮汕秘制嫩牛腩

  选用牛腩为主料，经过秘制调料腌制后慢火炖煮，使肉质软嫩入味。搭配洋葱、胡萝卜等辅料一同烹制，汤汁浓郁。
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  Beef Bone Soup Pot

  Beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Carrots, onions, and ginger are added for depth of flavor. Serve with vegetables, mushrooms, tofu, or noodles for a satisfying hot pot experience.
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  老广东鲜竹升面

  老广东鲜竹升面是一道以新鲜竹升（竹制工具）捶打而成的面条，主要食材包括面粉和清水，通过手工捶打使面团更加筋道。面条煮熟后搭配猪骨汤或海鲜汤底，常配以虾仁、猪肉片等配料。
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  胸口酪

  胸口酪是一道以牛或羊的胸脯肉为主要食材，经过腌制后煮熟或炖煮而成的菜肴。通常加入葱、姜、料酒等调味料，部分做法会加入淀粉勾芡，使汤汁浓稠，口感软嫩。

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