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Fujii A Niu Chaoshan Beef Hot Pot (Ruining Xingcheng Branch)

火锅 · ⭐ 4.5

No. 887 Xingai Avenue, Unit 77

Dishes

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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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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 fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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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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  Beef Dumplings

  Beef wontons are traditional Chinese dumplings made by wrapping minced beef in dough wrappers, either by hand or machine. The beef is minced, seasoned, placed in the wrapper, sealed, and then boiled before serving.
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  Beef brisket fat

  Beef brisket fat is the fatty part from the cow's chest, typically cleaned, blanched, and boiled to remove odor, then eaten directly or used in cooking. Commonly used as a hot pot ingredient, stir-fry seasoning, or soup flavoring—rich in oil aroma without being greasy.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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  蒜酥

  蒜酥是将大蒜剁碎或切片后，经过油炸或烘烤制成的金黄色脆状物，主要食材为大蒜和食用油，制作过程中通过加热使蒜粒脱水并产生香气。
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  Fresh Sliced Tender Meat

  A dish made with fresh pork or beef tenderloin sliced thin, marinated and quickly stir-fried for a tender texture and bright color.

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