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Niu Yifen · Tender Beef (Zhigang Avenue Branch)

Hot pot · ⭐ 4.3

Basement Level 1, Annex Nos. 21–22, No. 2 Tianxing Road (opposite Jia Yu Ying Huang)

Dishes

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  Shanghai Melin Luncheon Meat

  A canned meat product made primarily from pork, seasoned and processed for convenience and flavor.
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  Beef with Skin

  Beef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
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  Handmade Chives Dumplings

  Handmade chives dumplings are filled with fresh chives and pork, wrapped in thin dough and steamed or boiled to perfection.
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  Boneless Chicken Feet

  Boneless chicken feet is a dish primarily made from chicken claws, which are blanched and de-boned before being marinated or simmered in seasonings. Common preparation methods include cold mixing, braising, or stewing, resulting in a crisp and elastic texture.
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  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.
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  Beef Brisket and Beef Tendon Stew

  A savory stew made from beef brisket and beef tendon, slow-cooked with spices for rich flavor and tender texture.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Braised Beef Tendon

  Braised beef tendons is a dish featuring beef tendons as the main ingredient, slow-cooked or stewed until tender and elastic. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine to absorb the rich broth flavors.
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  Beef Shank and Beef Tendon Mix

  A dish made with beef shank and beef tendon, slow-cooked to tender perfection with rich, savory flavors.
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  Beef Shank

  Beef shank is a flavorful cut from the leg of the cow, slow-cooked to tender perfection with spices and soy sauce.

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