Close

Chao Shan Beef Hot Pot (Institute of Technology Branch)

火锅 · ⭐ 4.2

No. 61, Xingtai 1st Road, Shop No. 101

Dishes

• 

  Spoon Meat

  Stir-fried pork slices, a traditional dish made primarily from pork. For preparation, pork with alternating layers of fat and lean is sliced thinly, marinated with a special seasoning, and then quickly stir-fried in a pan until cooked. The finished dish has a bright red color and tender, juicy meat.
• 

  Chaozhou Handmade Rice Noodles

  Chaozhou handmade rice noodles are a traditional snack from the Chaoshan region of Guangdong, made by steaming rice batter into thin sheets. Typically served in a savory broth with beef, offal, or seafood, and garnished with cilantro, garlic oil, and chili paste.
• 

  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
• 

  Corn and Radish Beef Bone Soup Base

  A rich soup base made from beef bones, corn, and radish, slow-cooked to bring out deep flavors and nourishment.
• 

  Golden Pillow Durian Roll

  Golden lychee durian rolls use fresh golden lychee durian flesh as the main ingredient, wrapped in glutinous rice or thin crepe skin, chilled to set, then sliced. The durian is deseeded, mashed, mixed with a little sugar, spread on the skin, rolled up, chilled for several hours, and cut into small pieces.
• 

  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.
• 

  鸳鸯牛骨汤

  鸳鸯牛骨汤以牛骨为主要食材，经过长时间熬煮提取骨髓和胶质，形成浓郁汤底。通常分为两部分，一侧为清汤，另一侧为浓汤或辣汤，搭配不同配料如蔬菜、豆制品或肉类，分装于同一锅中呈现鸳鸯效果。
• 

  Spicy Beef Bone Soup Base

  A spicy beef bone soup base made by slow-cooking beef bones with Sichuan peppercorns, chili, and fermented bean paste, resulting in a rich, aromatic broth perfect for hot pot or noodle dishes.

Reviews