Aqiang Wild Chaoshan Beef Hot Pot (Wannianquan Road Store)
火锅 · ⭐ 4.8
No. 237, Wannianquan Road
Dishes
Tender Beef BallsTender beef balls made from fresh beef, seasoned and shaped into dumplings, then boiled or steamed for a chewy, flavorful texture.
Hand-Pressed Black Tiger Shrimp BallsHandcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
Cantonese Fried Tofu SkinChao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
Cantonese Fried Tofu SkinChao 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.
Beef Bone Original Soup PotBeef bone broth hot pot is made primarily from beef bones, slowly simmered to create a rich and flavorful soup base. It is served with vegetables, tofu products, or meats as accompaniments, forming a nutritious hot pot dish.
Bamboo Steam NoodlesBamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
Hand-Beaten Beef BallsMade from fresh beef, hand-pounded for a tender and elastic texture, these beef balls are ideal for soups, hot pots, or stir-fries.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Custom SauceA customizable seasoning sauce made by mixing ingredients like soy sauce, vinegar, sugar, garlic, chili oil, and sesame for personal taste preferences.
Wild Mushroom AssortmentWild mushroom platter features various wild mushrooms like shiitake, boletus, and matsutake, cleaned and cooked by stir-frying or steaming to preserve their natural flavors.
Freshly Sliced Tripe TendonFreshly sliced pork shoulder tendon is a dish made from the muscle and connective tissue of the pig's front leg, sliced thin, quickly blanched or stir-fried to maintain tenderness and elasticity.
Freshly Sliced Lamb SirloinFreshly sliced lamb sirloin, tender and flavorful, ideal for hot pot or grilling.
Fresh ScallopFresh scallops, a seafood dish featuring fresh scallops, are typically blanched or steamed after cleaning to preserve their natural flavor. Simple seasonings like ginger threads and scallions enhance the taste.
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.
Fresh Beef TongueFresh beef tongue is a dish made primarily from fresh beef tongue, typically blanched and deodorized, then sliced or cubed and cooked by stewing, pan-frying, or braising.
Antler MushroomVenison mushroom is a dish featuring venison mushrooms as the main ingredient. Fresh mushrooms are cleaned, sliced or used whole, and cooked by stir-frying, stewing, or pairing with meat. Aromatics like scallions, ginger, and garlic are commonly added to enhance flavor while preserving the tender texture.