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Xun Wei Shi Li Niu · Chaoshan Beef Hot Pot (Suishi Store)

Hot pot · ⭐ 4.6

No. 58 Sushí Avenue, Sushí Village (on the slope opposite Sushí Village Committee)

Dishes

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  Ginger Scallion Beef Offal Rice

  Ginger Scallion Beef Offal Rice is a rice bowl dish featuring beef offal as the main ingredient. Key components include beef tripe, intestines, heart, and lung, complemented by aromatics like ginger, scallions, and garlic. The offal is first cleaned and blanched to remove gaminess, then braised or stir-fried with ginger slices and scallion sections until tender and flavorful. The cooked offal and rich sauce are ladled over steamed white rice, highlighting the unique texture of the offal and the pungent aroma of ginger and scallions.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Pepper Beef Rice

  尖椒牛肉饭 features beef and green peppers as main ingredients. Beef slices are marinated and stir-fried with sliced peppers, then mixed with rice.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Free-range Qingyuan Chicken (Meat Removed from Bones)

  Free-range Qingyuan chicken is selected and the meat is removed from the bones. It is cooked using traditional methods to retain its tender texture.
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  Authentic Shantou Handmade Beef Balls

  Authentic Shantou handmade beef balls made from fresh beef, pounded by hand for a tender and chewy texture. A classic snack in Chaoshan region.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Beef Shank

  A traditional Cantonese dish made from beef shank, slow-cooked in a savory broth with spices and served sliced.
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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 Ball Noodle Soup

  A Chinese dish featuring beef balls and slippery rice noodles in a savory broth, often garnished with green onions and cilantro.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Rice noodle sheet

  Kway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.
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  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.
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  Fresh Beef Tenderloin

  Fresh beef is a dish featuring fresh beef slices as the main ingredient, typically blanched or quickly cooked to maintain tenderness. It can be paired with vegetables or mushrooms and is commonly used in hot pot or stir-fries.
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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