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Jiang Ji Chaoshan Tongkeng Beef Hot Pot

火锅 · ⭐ 4.4

No. 16 Huaxin Road, Unit 102, 1st Floor (Lüchao Zhigu)

Dishes

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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-braised

  Skillet stir-fry with pork tenderloin, green pepper, red pepper, and onion. Pork slices marinated and quickly stir-fried with vegetables, then thickened with sauce for a tender, colorful dish.
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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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  Tender Beef

  Tender beef is a dish made primarily with beef, usually from tender cuts like sirloin or shank. Sliced meat is marinated with starch, egg white, and seasonings, then quickly stir-fried or blanched to retain tenderness. Commonly cooked with green peppers, onions, and garlic slices.
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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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  Signature Beef Bone Pot

  Signature beef bone pot features beef bones as the main ingredient, paired with beef brisket, carrots, and potatoes. Slow-cooked to infuse collagen into the broth, creating a rich bone soup base. Ginger slices and green onions are added during cooking to remove fishiness and enhance aroma, with seasonings adjusted to taste.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Cantonese-style Beef Offal

  A dish made with beef offal such as tripe, intestines, and lungs, slow-cooked in a Cantonese-style sauce for rich, savory flavor.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Fresh Beef Shank

  Fresh beef shank stewed with spices until tender, offering rich flavor and soft texture.

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