Close

He Shun He Ji Chaoshan Beef Hot Pot (Shijī Branch)

火锅 · ⭐ 4.5

No. 57 Dalong Road, Unit 5-103 to 5-106, First Floor

Dishes

• 

  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.
• 

  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.
• 

  Signature Tender Meat

  A dish featuring tender pork loin, marinated and stir-fried with vegetables for a flavorful and juicy experience.
• 

  Signature Dry-Fried Beef Rice Noodles

  A classic Cantonese dish featuring tender beef and rice noodles stir-fried with onions and peppers, delivering a rich, savory flavor.
• 

  Signature Hand-Made Beef Balls

  Fresh beef is hand-pounded to create tender, elastic meatballs, served in clear soup or sauce for a delicious and nutritious dish.
• 

  Signature Hand-Beaten Beef Tripe Balls

  A signature dish made from fresh beef tendon and meat, hand-pounded for a chewy texture, served with a secret sauce or clear broth.
• 

  Signature Beef Bone Clear Soup Base

  A clear soup base made by slow-cooking beef bones for hours, seasoned with ginger and scallions, resulting in a fresh and savory broth perfect for hot pot.
• 

  Signature Beef Rib

  Our signature beef dish features premium beef slices, enhanced with a special sauce and fresh vegetables. The beef slices are carefully selected for uniform thickness and tender texture. After marinating in our secret sauce, they are grilled to a slight char on the outside while remaining juicy inside. Paired with seasonal vegetables, it adds layers of texture and ensures a balanced nutritional profile.
• 

  Chao-Shan Satay Sauce

  A traditional condiment from Chaozhou, Guangdong, made from peanuts, shrimp paste, garlic, onion, sesame, and spices, known for its rich, savory flavor.
• 

  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
• 

  Sour Cabbage Beef Fried Rice

  Sour cabbage beef fried rice is made with rice, chopped sour cabbage, and sliced cooked beef, stir-fried to blend flavors. Eggs and green onions are commonly added for taste, then seasoned with soy sauce and salt.
• 

  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.
• 

  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

Reviews