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Chao Niu Xian Tian Xia (Xiao Jie Fu Kong Dian)

火锅 · ⭐ 4.8

Shop No. 1003, Levels 1–2, Building 3, Jinyang Zicheng, Xiaodian Village, Xiaodian Subdistrict

Dishes

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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Double Meat

  Double-layer pork is a dish made primarily from pork belly. The skin-on belly is sliced, marinated with soy sauce and cooking wine, then pan-fried or braised to achieve tender, layered meat with balanced fat and lean.
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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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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Happy Little Dough Stick

  A classic Chinese breakfast snack made by frying fermented dough, crispy outside and soft inside, often served with soy milk or congee.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Ox Bone Pot

  Beef bone pot is primarily made with beef bones, combined with vegetables such as carrots, potatoes, and onions. After prolonged stewing, the collagen from the beef bones dissolves into the broth, creating a rich and flavorful base. First, the beef bones are blanched to remove any impurities and odor, then they are simmered slowly for several hours with seasonings. Finally, the accompanying vegetables are added and cooked until tender.
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  Fresh Green Tripe

  Green fresh tripe is a dish made primarily from fresh beef tripe, cleaned and cooked by blanching or quick stir-frying to maintain its crisp tenderness. It's typically seasoned with scallions, ginger, garlic, and chili to highlight the natural flavor of the ingredient.
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  Sichuan Taro Noodles

  Sweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
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  Golden Fried Tofu Skin

  Golden fried tofu skin is a deep-fried dish made primarily from dried tofu skin. After soaking and draining, it's fried in hot oil until golden and crispy, then drained of excess oil before serving. The finished dish has a golden color and a crispy exterior with a tender interior.

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