Da Niu Chaoshan Fresh Beef Hotpot (Helong Branch)
火锅 · ⭐ 4.6
Shop No. B202-3, Basement Level 2, Building 3, Xinshiji Huayuan, No. 200, Section 2, Furong Middle Road
Dishes
Spoon NutsTenderloin, 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.
Original Beef Bone Soup BaseOriginal beef bone broth uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin, creating a rich soup base. Ginger slices and green onions are typically added during preparation to remove fishy odor and enhance aroma, with no additional seasonings to preserve the natural flavor of the bones.
Original Beef Bone Calcium-Rich Soup BaseA rich, slow-cooked soup base made from beef bones and vegetables, naturally high in calcium for nourishment.
Hand-Made熟牛肉丸Hand-pounded beef balls made from fresh beef, pounded by hand to achieve elasticity, seasoned and mixed evenly, then cooked by boiling or steaming. Round in shape, firm texture, with a chewy bite.
Hand-Beaten Raw Beef BallsHand-beaten raw beef balls made from fresh beef, pounded by hand for a tender and juicy texture, typically served in soup or with sauce.
Cantonese Fried Tofu SkinChao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
Chaozhou Beef Hot PotChao-Shan beef hot pot features fresh beef cuts such as brisket, flank, oxtail, and fatty slices, served with a rich beef bone broth as the base. It is accompanied by dipping sauces like satay sauce, garlic paste, and cilantro. The ingredients are sliced thinly and quickly cooked in the pot, emphasizing precise timing and heat control to maintain the beef's tender texture.
熟牛肉丸熟牛肉丸是以牛肉为主要食材，经过绞碎、调味、搅拌上劲后制成丸状，再通过煮制或蒸制方式成熟的一种菜肴。成品呈圆形，质地紧实，口感弹牙。
Premium SirloinPremium sirloin made from tender beef loin, marinated and grilled over charcoal for a rich, savory flavor.
Premium Tender Meat (Large Portion)Tender pork slices marinated in secret sauce and stir-fried quickly, served with peppers and onions for a savory, aromatic dish.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Premium SnowflakePremium snowflake beef is a dish made from high-quality wagyu beef, using the tenderest part of the cow. After careful slicing, it's stir-fried or simmered with scallions, ginger, and garlic to keep the meat juicy and tender.
Chest Fat PancakeChest Fat Pancake is a Teochew specialty snack made primarily from beef chest fat (láo). The fat is thinly sliced, lightly marinated with salt and minced garlic, then coated with a thin layer of sweet potato or glutinous rice flour. It is pan-fried over low heat until golden brown on both sides, crispy on the outside, and tender inside. The dish is known for its rich, savory aroma and is typically served with Teochew-style satay sauce or fish sauce for dipping.