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广宏祥·牛肉火锅·粿条·天津菜(小白楼店)

火锅 · ⭐ 4.7

Unit 1-01, 1st Floor, Kaixuanmen Building, No. 66 Nanjing Road (50 meters east of Tianjin Concert Hall)

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Pork Trotter Rice Noodle Soup

  A Cantonese dish featuring pork trotters, bone broth, and rice noodles, known for its rich flavor and tender texture.
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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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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Beef Ball Noodle Soup

  A Cantonese specialty featuring tender beef brisket and rice noodles in a savory broth, known for its rich flavor and smooth texture.
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  Beef Striploin Naked Slices

  Thin slices of beef from the sirloin cut, blanched and served raw or lightly cooked, offering a tender and savory experience with a simple dipping sauce.
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  Signature Spicy Frog Legs

  Fresh frog legs stir-fried with dried chilies and Sichuan peppercorns. Tender meat, spicy and numbing flavor, rich taste, a representative spicy dish in Sichuan cuisine.
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  Grilled Beef Shank

  Grilled beef shank with marinated flavor, tender and smoky from charcoal roasting.
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  Grilled Crispy Live Eel

  Fresh live eel is marinated and grilled over charcoal, resulting in a crispy exterior and tender interior. Main ingredients are live eel; method is charcoal grilling.
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  Beef Bone Soup Pot

  Beef bone soup pot is a nutritious dish primarily made with beef bones and various vegetables. The preparation involves long-simmering the beef bones to extract the essence from the marrow, creating a rich and flavorful broth. Fresh vegetables and tofu are then added, allowing diners to cook and enjoy the ingredients gradually while preserving their natural flavors.
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  牛骨浓汤锅底

  牛骨浓汤锅底以牛骨为主要食材，经过长时间熬煮，提取骨髓和胶质，形成浓郁汤底。通常加入姜片、葱段等辅料去腥增香，部分版本会添加胡萝卜、洋葱等蔬菜提升风味。制作过程中注重火候控制，使汤汁醇厚，适合搭配各类食材涮煮。
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  Crispy Fried Nine-Gut Fish

  A Cantonese dish featuring nine-gut fish coated in batter and deep-fried until golden and crispy, offering a delicate balance of crunch and tenderness.
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  Fresh Beef Meatballs

  Fresh beef balls are made primarily from fresh beef, which is finely minced and mixed with appropriate amounts of starch, egg liquid, and other ingredients. After being thoroughly blended, the mixture is shaped into balls. When cooked, the beef balls have a tender and juicy texture with an aromatic flavor, making them a nutritious and delicious dish.
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  Fresh Beef Rice Noodles

  A Cantonese dish featuring fresh beef and rice noodles, simmered in a savory broth for a rich, comforting flavor.
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  Fresh Rice Noodles

  Fresh rice noodles made from rice batter, served in a savory broth with meat or seafood, a popular Cantonese dish.

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