Chaogang Beef Hotpot (Yinli Branch)
Hot pot · ⭐ 4.5
No. 87, Yinli Street, Haha Yinli City, Shops 103 & 104
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 87, Yinli Street, Haha Yinli City, Shops 103 & 104. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Guangnan Village Tofu Cubes, Spoon-shaped Pork, Spoon Handle Meat.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Hot pot
- Rating: 4.5
- Address: No. 87, Yinli Street, Haha Yinli City, Shops 103 & 104
- Popular dishes: Guangnan Village Tofu Cubes, Spoon-shaped Pork, Spoon Handle Meat, Tendon Meat, First Water Purple Laver
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Dishes
Guangnan Village Tofu CubesA dish made from high-quality tofu cubes, slowly braised with spices and seasonings for a rich, savory flavor.
Spoon-shaped PorkA Chinese dish made with tender pork cubes stir-fried with vegetables, known for its smooth texture and vibrant colors.
Spoon Handle MeatPork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
Tendon MeatHanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
First Water Purple LaverFirst water purple laver is a high-quality seaweed harvested in early spring, known for its tender texture and vibrant color. It's commonly used in soups or salads, offering a fresh, savory taste rich in iodine and minerals.
Beef TongueBeef 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.
Beef Bone Clear SoupBeef bone broth is made by simmering beef bones for a long time to extract marrow and gelatin, then adding ginger slices and green onions to remove fishy smell and enhance aroma, resulting in a clear and delicious soup base. No excessive seasonings are added to preserve the natural flavor of the ingredients.
Mineral Water SoupA light soup made with mineral water and various ingredients like mushrooms, vegetables, and meat, highlighting natural flavors.
Fatty BeefFatty beef uses cuts like brisket or shank, with alternating fat and lean. After cutting and blanching to remove odor, it's simmered or braised with seasonings until tender and flavorful.
Beef ChestChuck refers to the breast area of pork or beef, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. It can be cooked with vegetables or served as a standalone dish.
Fresh Beef MeatballsFresh beef balls are made by finely chopping fresh beef, mixing with seasonings, and shaping by hand or machine into round forms, then boiled or fried. They can be served in soup or as hot pot ingredients, offering a chewy texture and tender meat.