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Tianchao Mingniu · Chaoshan Fresh Beef Hot Pot (Jinko World City Branch)

火锅 · ⭐ 4.3

Second floor, northeast corner of the intersection of Qilu Avenue and Heze Road, Jinko World City

Dishes

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  Hand-Beaten Fresh Shrimp Paste

  Fresh shrimp is peeled, deveined, and hand-beaten into a paste, then mixed with seasonings and starch to create a smooth, elastic dish with a delicate flavor.
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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 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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  All-Beef Banquet

  A lavish banquet featuring various beef cuts prepared using multiple cooking methods such as stewing, braising, and roasting for rich flavor and tender texture.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Signature Bone Soup Pot and Spicy Hot Pot

  A rich bone broth simmered with medicinal herbs, paired with a spicy hot pot featuring beef and classic Sichuan spices.
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  Signature Beef Bone Soup Base

  A rich and savory broth made by slow-cooking beef bones with aromatic spices and herbs, ideal as a base for hot pot or stew dishes.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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