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Rongji Chaoshan Fresh Beef Hot Pot (Jiayuan Plaza Store)

Hot pot · ⭐ 4.3

2nd Floor, Jiayuan Plaza, No. 59, Gujianying Road (immediately to the right of the main entrance of Xingfu Lanhai Cinema)

Dishes

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  Five-layer Pig's Foot

  Five-layer pig's foot is made with pork feet as the main ingredient, and undergoes multiple processes such as marinating, frying, and stewing. The outer skin is crispy, the meat is tender, and it has a rich aroma.
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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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  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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  Original Beef Bone Soup Base

  A rich soup base made by slow-cooking beef bones with spices and vegetables, ideal for hot pot dishes.
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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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  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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  Fresh Tender Beef

  Fresh tender beef uses high-quality beef tenderloin, sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched for a juicy and tender texture.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  Chao Shan Hand-Made Meat Cake

  Chao Shan hand-made meat cake is a dish made with fresh pork and seasonings like green onions and ginger, then pounded into a meat paste and formed into round meat cakes. It has a tender and juicy texture with a rich flavor.
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  Cantonese Tiger Skin Fried Pork

  A Cantonese specialty featuring braised pork belly with a crispy, wrinkled skin, seasoned with soy sauce and sugar for a savory, tender dish.
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  Chaozhou Egg Noodles

  Chaozhou egg noodles is a Chinese noodle dish mainly made with eggs and noodles. The eggs are usually beaten and mixed with cooked noodles, then added with appropriate seasonings and broth. It has a smooth texture and a fresh taste.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Snowflake Pork Neck

  A Chinese dish made with pork neck meat stir-fried with garlic, ginger, and chili, known for its tender texture and spicy aroma.
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  Black Tripe Layered Dish

  Black thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.

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