Close

Heyin Haiji Chao Shan Beef Hot Pot (Guanggen No.1 Branch)

Hot pot · ⭐ 3.9

No. 202, Yixin Road

Dishes

• 

  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
• 

  First Water Purple Laver

  First water purple laver is a high-quality seaweed harvested in early spring, known for its tender texture and vibrant color. It's commonly used in soups or salads, offering a fresh, savory taste rich in iodine and minerals.
• 

  Tender Meat Double Layer

  Tender Meat Double Layer consists of two layers of selected lean meat. The top layer is tender meat slices marinated and steamed, while the bottom layer is pan-fried. Layers are stacked for rich texture. Main ingredients are pork, prepared using marinating, steaming, and pan-frying methods.
• 

  Fresh Meat Balls

  Fresh meat balls made from finely minced pork or beef, seasoned and shaped into spheres, then steamed or boiled for a tender, juicy texture.
• 

  Mixed Vegetable Platter

  A dish featuring a variety of seasonal vegetables, lightly cooked and arranged on a plate for a fresh, healthy meal.
• 

  Stir-Fried Beef Rice Noodles

  Wet stir-fried beef rice noodles is a Chinese dish made with rice noodles, beef, and bean sprouts. The rice noodles are lightly fried, then stir-fried with beef slices and bean sprouts, seasoned with soy sauce and oyster sauce, and thickened with a cornstarch slurry for a smooth, savory flavor.
• 

  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
• 

  Beef Neck Meat

  Beef neck meat is a flavorful cut from the cow's neck, rich in collagen. It's typically slow-cooked with spices like star anise and cinnamon to create tender, savory dishes.
• 

  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.
• 

  Flower and Moon Round Beef Feast

  A dish featuring beef stewed with carrots, peas, and corn, symbolizing reunion and harmony.
• 

  Freshly Sliced Pig's Tripe

  A dish made from fresh pig's tripe, sliced and dressed with garlic, chili, and cilantro for a crisp and flavorful bite.
• 

  Freshly Sliced Wagyu Sirloin

  Freshly sliced sirloin beef from the tenderloin, served thinly sliced raw or briefly blanched and涮煮 to preserve its natural flavor.

Reviews