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Zuotingyuan Fresh Beef Hotpot (New City Plaza Branch)

Hot pot · ⭐ 4.7

No. 99 Caochangmen Avenue, Gulou District, 4th Floor, Room C404-1

Dishes

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  Spoon Skin Beef

  A Chinese dish made with beef tenderloin, stir-fried quickly with vegetables and seasonings for a tender, savory flavor.
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  Pork Skin Roll

  Skillet pork is a dish primarily made with pork skin and pork. The pork skin is blanched, sliced into strips, and then stewed or braised together with fatty pork belly until the skin becomes soft and tender while the meat absorbs rich flavors. Common seasonings such as soy sauce, sugar, and cooking wine are added during preparation to give the dish a glossy red color and a complex taste.
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  Signature Beef Brisket Yangzhou Pot

  The signature beef brisket yin-yang pot features beef brisket as the main ingredient, paired with vegetables such as potatoes and carrots, divided into two distinct broth flavors: one side is a spicy red broth, and the other is a clear soup. The beef brisket is blanched and then simmered with spices until tender, before being combined with vegetables and heated in the pot for serving.
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  Hot Pot Trio

  Hot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Beef Meatball Platter

  Beef meatball platter features two types: traditional hand-made beef balls and seafood beef balls with shrimp. Made from fresh beef tenderloin, seasoned and cooked by boiling or steaming, served with vegetable garnish.
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  Beef Bone Original Soup Pot

  Beef bone broth hot pot is made primarily from beef bones, slowly simmered to create a rich and flavorful soup base. It is served with vegetables, tofu products, or meats as accompaniments, forming a nutritious hot pot dish.
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  Demon Bull Platter

  The Bull Demon Platter features beef as the main ingredient, combined with various side vegetables such as onions, green peppers, and carrots, prepared by stir-frying or stewing. The beef is sliced or cubed and cooked together with the vegetables. Seasonings include soy sauce, cooking wine, ginger, and garlic, resulting in a rich and flavorful dish.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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  Energy Bull Demon Platter

  The Energy Ox Demon Platter features beef as the main ingredient, paired with vegetables such as onions, green peppers, and red peppers, and is prepared by stir-frying. The beef is sliced and marinated to absorb flavor, then stir-fried together with the vegetables to preserve the natural taste of the ingredients.
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  Upgraded Signature Beef Brisket Hot Pot

  Signature beef brisket hot pot with slow-cooked beef and two distinct flavors: spicy Sichuan-style red broth and savory bone broth.
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  Flying Fish Roe Shrimp Dumplings

  Flying fish roe shrimp dumpling is made with fresh shrimp meat mixed with starch and egg white, then topped with flying fish roe. The shrimp dumpling is smooth, and the roe is plump, offering a rich texture.
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  Fresh Beef Trio

  A dish featuring three cuts of fresh beef—ribeye, brisket, and tenderloin—marinated and grilled to perfection, served with a signature sauce.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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