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Chaoshan Hexing Beef Hot Pot (Liaobu Store)

Hot pot · ⭐ 4.0

No. 523 Jinxing Road, Liaobu Town

Dishes

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  Winter Melon Soup Base

  A clear and mild soup base made from fresh winter melon, ideal for hot pot or standalone consumption.
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  Fresh Beef with Bean Seeds

  A dish featuring fresh beef and bean seeds, tender meat paired with soft beans for a balanced flavor.
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  Beef Tenderloin

  A dish made from tender beef cut from the back of the cow, sliced thin and quickly cooked in broth or hot pot for a delicate, juicy texture.
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  Dry-Fried Rice Noodles

  A classic Cantonese dish made by stir-frying wide rice noodles with shrimp, beef, or pork offal, seasoned with soy and oyster sauce for a savory, aromatic flavor.
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  Hand-Cut Wagyu Beef

  Hand-cut beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰, sliced thin by hand. It's commonly used in hot pot or stir-frying. Quickly blanch in boiling water or stir-fry quickly in a hot pan to keep the meat tender, with scallions, ginger, garlic for aroma.
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  Chaozhou Handmade Rice Noodles

  Chaozhou handmade rice noodles are a traditional snack from the Chaoshan region of Guangdong, made by steaming rice batter into thin sheets. Typically served in a savory broth with beef, offal, or seafood, and garnished with cilantro, garlic oil, and chili paste.
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  Beef Heart Top

  A Chinese dish made from beef heart, stir-fried with aromatics like ginger, garlic, and chili for a savory flavor.
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  Beef Tongue

  Beef 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.
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  Beef Bone Clear Soup Base

  A clear soup base made by simmering beef bones for a rich, savory flavor, ideal for hot pot or noodle dishes.
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  Beef Bone Clear Soup Base

  Beef bone broth base uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich flavor. Ginger slices and green onions are added to remove fishy smell and enhance aroma, with minimal seasoning to preserve the original taste.
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  Crispy Beef Tendon

  A Cantonese dish featuring tender beef tendon, slow-cooked in a savory broth and sliced thin for a satisfyingly crisp texture.
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  Snowflake Pork

  Xuehua meat is a dish made from pork tenderloin, sliced thin and marinated with starch and egg white, then quickly stir-fried in hot oil to make the meat tender like snowflakes. It's usually stir-fried with葱姜蒜 or seasoned with sauce.
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  High-Calcium Beef Bone Soup Pot

  High-calcium beef bone soup broth uses beef bones as the main ingredient, slowly simmered to extract marrow and calcium. Ginger slices and green onions are added to remove fishy smell and enhance aroma, creating a clear and rich broth. Serve with vegetables, mushrooms, tofu, and meats for dipping.
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  Fresh and Tender Shrimp Paste

  Fresh shrimp paste is made from fresh shrimp, deveined and minced or ground into a paste. Seasoned with salt, egg white, starch, and a little cooking wine, it's mixed until smooth. Typically cooked by boiling, steaming, or pan-frying to retain its tender texture.

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