Shi Hai He Ji Chaoshan Beef Hot Pot
Hot pot · ⭐ 4.5
Shop 107, No. 2, Jiangxia North Middle Road (50 meters on foot from Exit A of Jiangxia Metro Station)
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 Shop 107, No. 2, Jiangxia North Middle Road (50 meters on foot from Exit A of Jiangxia Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Handmade Beef Tendon Balls (8 Raw Pieces), Signature Beef Brisket Noodle Soup, Signature Beef Bone Pot.
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: Shop 107, No. 2, Jiangxia North Middle Road (50 meters on foot from Exit A of Jiangxia Metro Station)
- Popular dishes: Handmade Beef Tendon Balls (8 Raw Pieces), Signature Beef Brisket Noodle Soup, Signature Beef Bone Pot, Beef Tongue, Rice noodle sheet
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Dishes
Handmade Beef Tendon Balls (8 Raw Pieces)Handmade beef tendon balls are made with fresh beef tendon and pork, hand-pounded into shape, retaining the elasticity of the tendon and the freshness of the meat. They are usually raw and can be cooked directly.
Signature Beef Brisket Noodle SoupA rich and savory dish featuring slow-cooked beef brisket served over soft rice noodles in a flavorful broth.
Signature Beef Bone PotSignature beef bone pot features beef bones as the main ingredient, paired with beef brisket, carrots, and potatoes. Slow-cooked to infuse collagen into the broth, creating a rich bone soup base. Ginger slices and green onions are added during cooking to remove fishiness and enhance aroma, with seasonings adjusted to taste.
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.
Rice noodle sheetKway teow is a flat rice noodle made from rice, typically soaked in water and steamed or boiled until soft and smooth. It's commonly stir-fried with meat, seafood, or vegetables, or added to soup for a savory noodle dish.
Bitter Melon and Soybean Soup PotA soup pot made with bitter melon and soybeans, simmered with lean meat or pork ribs for a refreshing, light flavor.
Fresh ScallopFresh scallops, a seafood dish featuring fresh scallops, are typically blanched or steamed after cleaning to preserve their natural flavor. Simple seasonings like ginger threads and scallions enhance the taste.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
Tender Fresh MeatFresh tender meat is a dish primarily made with pork, usually using pork tenderloin or梅花肉 (marbled pork). Sliced and marinated with starch, egg white, and seasonings, it's quickly stir-fried or blanched to retain its tender texture.
Fresh SnowflakeA dish made with fresh fish slices, delicately cooked in a clear broth, known for its tender texture and mild flavor.