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Niu Xi Shi Cantonese Offal Hot Pot Buffet

自助餐 · ⭐

No. 90 Huashan North Road

Dishes

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  Mixed Meatballs Platter

  A platter of assorted meatballs made from pork, fish, or shrimp, seasoned and simmered in a savory broth with vegetables.
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  Cantonese Fried Wheat Gluten Balls

  Cantonese fried wheat gluten balls are deep-fried dough spheres commonly stir-fried with minced meat, mushrooms, and vegetables for a savory dish.
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  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.
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  Special Chili Sauce

  A spicy condiment made from fresh red chilies, garlic, ginger, and fermented bean paste, ideal for dipping, mixing into noodles, or enhancing savory dishes.
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  Rural Tomato Beef Offal Pot

  Made with fresh tomatoes and beef offal (such as tripe and beef gizzard), simmered slowly with ginger, garlic, and spices. The broth is bright red, tangy-sweet, and the offal is tender and flavorful, rich in gelatin.
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  Baijiu

  Baijiu is an alcoholic beverage made from grains like sorghum, rice, and wheat through steaming, saccharification, fermentation, and distillation. It typically contains no other ingredients. Temperature and time are carefully controlled during production to extract the liquor, resulting in a clear, high-proof liquid.
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  Classic Cantonese Beef Offal Stew

  A traditional Cantonese stew made with beef offal and vegetables, slow-cooked to perfection for rich flavor.
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  Vegetable Dumplings

  Vegetable dumplings made from fresh vegetables, seasoned and steamed or boiled for a soft, delicate taste.
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  Miao-style Sour Soup Beef Offal Pot

  Miao-style sour soup beef offal pot features beef offal such as tripe, beef tendons, and lung, simmered in a fermented rice soup base. The sour broth is rich and golden, with a tangy flavor. Slow-cooked for tender, chewy texture, it delivers a distinctive sour-spicy taste, a traditional specialty of the Miao people in Guizhou.
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  Spicy Soul-Captivating Beef Offal Stew

  Made with beef offal such as tripe, ox tail, and tendons, simmered with chili, Sichuan pepper, ginger, and garlic. Rich broth, complex texture, spicy with numbing heat, deeply aromatic.

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