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Chaoshan Li Ji Beef Hotpot (Tai Ao Plaza Store)

Hot pot · ⭐ 4.7

Street-front shop, Level 1, Fenghe Fang South Zone, Tai'ao Plaza, Fenghe Road (diagonally opposite Tai'ao Huan Taiqi Ocean Park)

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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  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.
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  Chaozhou Meatball Platter

  A platter of handmade beef, pork, and fish balls made from fresh meat, seasoned and cooked to perfection for a chewy, savory taste.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Chao Shan Water Spinach

  A Cantonese dish made by stir-frying fresh water spinach with garlic, highlighting its natural freshness and mild flavor.
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  Tender Beef Salad

  Tender beef salad is made with fresh beef, marinated and quickly blanched or stir-fried. Sliced beef is seasoned, then stir-fried with scallions, ginger, garlic, and green/red peppers to retain its tender texture and refreshing flavor.
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  Beef Bone Pot

  A hearty stew made with beef bones and vegetables, slow-cooked to create a rich, savory broth.
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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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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Bok Choy Beef Fried Rice Noodles

  A flavorful Cantonese dish featuring tender beef, fresh bok choy, and stir-fried rice noodles, seasoned with savory sauces.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.

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