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Daji Dali Beef Shop (Taikang Road Branch)

Hot pot · ⭐ 4.0

No. 44 Taikang Road, Ground Floor

Dishes

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  Spoon Handle Meat

  Pork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
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  Hua Feng Noodles

  Hua Feng Noodles is a Chinese fast-food noodle dish made with egg noodles, minced pork, greens, and seasoned sauce. Cook noodles, stir-fry meat and vegetables, then mix with special sauce.
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  North-South Pickled Cabbage Beef Bone Soup

  A hearty soup made with beef bones and fermented cabbage, blending northern and southern Chinese flavors for a rich, tangy taste.
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  Tendon Meat

  Hanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
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  Sizzling Tender Pork

  Sizzling Tender Pork is a dish cooked rapidly in a high-temperature clay pot or on an iron plate. It primarily uses pork tenderloin or shoulder meat, sliced thin or cut into small pieces, and pre-marinated with a small amount of soy sauce, oyster sauce, sugar, and starch. During cooking, the clay pot or iron plate is heated until extremely hot, then ginger slices, garlic cloves, and a little oil are added for fragrance, followed by the quick stir-frying of the marinated pork. The high heat quickly seals in the meat juices, keeping the texture tender and juicy. It is typically garnished with a few spring onion segments or cilantro for added aroma. The entire process emphasizes heat control and speed, resulting in a dish with silky, tender meat and a slight charred fragrance.
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  Handmade Beef Dumplings

  Handmade beef dumplings made with fresh beef, seasoned with scallions and ginger, wrapped in flour dough and cooked by boiling or pan-frying.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Beef brisket

  Beef shank is made from the leg muscle of beef, blanched and then stewed or braised with seasonings. Main ingredients include beef shank and辅料 like ginger, scallions, and star anise, using soy sauce and cooking wine for flavor.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Cordyceps Flower

  Cordyceps flower is a dried edible fungus mainly made from cordyceps mycelium. Usually sold as dry product, it needs soaking before cooking. Commonly stewed with chicken, pork ribs or vegetables to make soup or dishes, preserving its nutrients and unique flavor.
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  Snowflake Beef

  Snowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
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  Fresh Beef Tongue

  Fresh beef tongue is a dish made primarily from fresh beef tongue, typically blanched and deodorized, then sliced or cubed and cooked by stewing, pan-frying, or braising.

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