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A Jing Yellow Cow Bone Soup & Ox Tail Hot Pot (Jingde Road Branch)

火锅 · ⭐ 4.2

Nos. 21–23 Wuqu Fang, Jingde Road

Dishes

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  凉拌牛杂

  凉拌牛杂是一道以牛杂（包括牛肚、牛肠、牛肺等内脏）为主要食材的冷菜。牛杂经过焯水处理后，放入调料中腌制，再加入葱姜蒜、辣椒油、酱油、醋、香菜等调味料拌匀，冷藏入味后即可食用。
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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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  Dry-Cut Beef Penis

  A dish made from beef penis, soaked, blanched, sliced, and slowly stewed in broth until tender, offering a chewy texture and rich flavor.
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  Hand-grab Steak

  A Chinese dish featuring tender beef steak, marinated and grilled, served with a special sauce for hand-eating.
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  Ox Tail

  Beef tails are blanched, then simmered with ginger slices and green onions until tender, yielding a rich broth. Main ingredient is beef tail, seasoned with basic spices.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Beef Meatballs

  Beef meatballs are primarily made by mincing beef, mixing it with seasonings, and then shaping it by hand or machine into round meatballs. They are cooked by boiling, steaming, or frying and can be served with a broth or as a main dish.
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  Beef Soup

  Beef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
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  Beef Bone Soup

  Beef bone soup is made by slowly simmering beef bones with ginger and scallions to create a rich, creamy broth full of collagen.
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  Beef tendon

  Tendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.

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