Chaohewei Beef & Rice Noodles Soup (Daliang Branch)
火锅 · ⭐ 4.3
No. 5, Liu Xiang, Donghong 1st Street, Zhongqu, Daliang Subdistrict, Shunde District
Dishes
Five-Flower SpreadA Chinese dish made with pork belly, seasoned and cooked by pan-frying or braising, resulting in a rich, savory flavor.
Shata Beef RiceA savory dish featuring tender beef stir-fried in a rich satay sauce, served over steamed rice with vegetables.
Chao Shan Hand-Hammered Beef BallsChao-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.
Beef Noodle Soup with Rice NoodlesA savory dish featuring tender beef brisket and rice noodles in a rich broth, popular in Guangdong cuisine.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Corn and Radish Pork Bone Soup BaseA savory soup base made from pork bones, corn, and radish, slowly simmered for rich flavor and nutrition.
Snowflake BeefSnowflake beef is made from high-quality beef, marinated and sliced or cubed, typically cooked by stir-frying, boiling, or hot-pot. Its tender texture and evenly distributed fat resembling snowflakes give it its name.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.