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Fenshanguan Chaoshan Fresh Beef Hot Pot (Haimeng Yifang Branch)

火锅 · ⭐ 4.7

Room 4F09, Haimeng Yifang Plaza, No. 1389 Lianhua South Road

Dishes

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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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  Freshly Sliced Beef

  Freshly sliced beef from premium cuts, served with a simple seasoning or sauce to highlight its natural flavor and tenderness.
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  Chaoshan Beef Noodle Pot

  A traditional Chaoshan-style beef stew featuring tender beef, vegetables, and aromatic spices simmered slowly to create a rich, savory broth.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Tongue

  Beef 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.
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  Ox Bone Soup

  Beef bone soup uses beef bones as the main ingredient, simmered for hours after blanching to infuse marrow and gelatin into a rich broth. Add ginger slices and scallions to enhance flavor and reduce odor; some recipes include carrots and corn for added taste.
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  Air-Freighted Black Tripe

  Premium air-freighted black tripe, marinated in secret spices and served chilled or blanched, offering a crisp and spicy flavor.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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  Beef brisket fat

  Beef 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.
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  Fresh Beef Shank Yumbing Pot

  Fresh beef shank stewed in a dual-flavor pot with spicy and clear broth, served with vegetables and aromatic spices.

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