Close

Chaoshan Grassroots Beef Stall (Zhongjiang Road Store)

Hot pot · ⭐ 4.5

No. 875 Zhongjiang Road, Putuo District (Dangtian Xian Niurou)

Dishes

• 

  8-ounce Fresh Lean Meat

  A dish made with 8 ounces of fresh lean pork, stir-fried quickly to retain tenderness and natural flavor.
• 

  8-ounce Fresh Pork (Slightly Fatty)

  A home-style Chinese dish made with fresh pork, slightly fatty, seasoned and cooked by pan-frying or braising for rich flavor.
• 

  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
• 

  Signature Satay Beef Offal Hot Pot Base

  A rich hot pot base made with beef offal, satay sauce, and aromatic spices, simmered in broth for deep flavor and warmth.
• 

  Shantou Intangible Cultural Heritage Beef Balls

  Shantou Intangible Cultural Heritage Beef Balls are made from fresh beef leg meat, hand-pounded to a gel-like consistency, then shaped into balls. Known for their chewy texture and rich flavor, they represent the traditional culinary art of Chaoshan region.
• 

  Shacha Beef Noodle Rice

  Shacha beef brisket rice features beef brisket slow-cooked with onions and carrots in a rich shacha sauce, served over steamed rice for a fragrant and satisfying meal.
• 

  Chaozhou Beef Hot Pot

  Chao-Shan beef hot pot features fresh beef cuts such as brisket, flank, oxtail, and fatty slices, served with a rich beef bone broth as the base. It is accompanied by dipping sauces like satay sauce, garlic paste, and cilantro. The ingredients are sliced thinly and quickly cooked in the pot, emphasizing precise timing and heat control to maintain the beef's tender texture.
• 

  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
• 

  Beef Rice Noodle Soup

  Beef rice noodle soup features beef and rice noodles. Beef is sliced or cubed, simmered with water, seasoned to create a flavorful broth, then cooked with soaked rice noodles. The clear or slightly yellow broth highlights tender beef and smooth noodles, garnished with scallions or cilantro.
• 

  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.
• 

  Stewed Beef Brisket

  Braised pork belly is a dish primarily made with pork belly (pork neck meat). Typically, the pork belly is sliced and marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then blanched or boiled until cooked through. Finally, it is stir-fried with green onion segments, garlic, chili peppers, and other ingredients.
• 

  Pineapple Beef Skewers

  Pineapple beef skewers are made with fresh pineapple and tender beef. The beef is cut into cubes and alternated with pineapple chunks on bamboo skewers. After proper marinating, they are slowly grilled over charcoal until the beef is cooked through, allowing the sweet and sour flavor of the pineapple to blend harmoniously with the savory aroma of the beef, creating a unique taste experience.
• 

  Sour Cabbage Beef Rice

  A savory dish of tender beef and sour cabbage served over steamed rice, known for its tangy and hearty flavor.
• 

  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.

Reviews

• scraggly_wombat
  The beef was so fresh you could literally smell this subtle sweetness from it, and after just a few seconds in the hotpot it turned out super tender and silky. The satay sauce on the side really brought out the flavor too. The broth is made from beef bones and it's so good I honestly had two bowls and wasn't even tired of it. The place itself is really clean and tidy, and the prep station is totally see-through so you can watch them handle everything, which is kinda reassuring. Service was solid, food came out quick, and honestly just sitting around the hotpot cooking beef with my friend felt really cozy and comfortable. The flat rice noodles cooked in the broth were just right, soaked up all that flavor and had this really nice chewy texture. Definitely coming back.