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Shan Shi Ji - Fresh Beef Hot Pot (Wanhe City Branch)

火锅 · ⭐ 4.7

No. 1 Changying West Road, northwest corner of Hujiamiao Intersection

Dishes

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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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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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  Guangdong Water Spinach

  A Cantonese dish made by stir-frying fresh water spinach with garlic, resulting in a tender and fragrant vegetable side.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Beef Offal Festival

  Beef Offal Festival is a specialty dish made primarily from beef offal such as tripe, beef brisket, lung, and intestines, braised and stewed with spices and broth. It features a rich, complex flavor with a mix of tender and chewy textures.
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  Beef Platter AB

  A platter of beef featuring various cuts, stir-fried with vegetables for a savory and satisfying dish.
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  Beef Shank Meatball Hot Pot

  A hearty hot pot featuring beef shank and pork meatballs, simmered with vegetables for a rich, savory flavor.
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  Premium Beef Platter

  A premium beef platter featuring tender cuts like brisket, ribeye, and tenderloin, slow-cooked in a secret marinade for rich flavor and juicy texture.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.

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