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Xiao Mu Chu (Suzhou Street Branch) Authentic Xiamen Beef Hot Pot

Hot pot · ⭐ 4.7

Unit 1-01, Level 1, No. 38, Haidian Street (ground-floor commercial space north of Yinke Building)

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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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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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Signature Boat Pot

  Xiaomu船 Signature Pot is a stewed dish primarily made with pork, potatoes, and green beans, supplemented with onions, carrots, and other辅料. It is slowly cooked with soy sauce, salt, sugar, and other seasonings.
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  Hand-Hammered Fresh Beef Balls

  Hand-hammered fresh beef balls are made from fresh beef, which is manually pounded into a meat paste and then carefully shaped into meatballs. The制作 process preserves the original flavor of the beef, resulting in a tender and firm texture.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
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  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.
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  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
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  Beef Bone Soup Pot

  Beef bone soup pot is a nutritious dish primarily made with beef bones and various vegetables. The preparation involves long-simmering the beef bones to extract the essence from the marrow, creating a rich and flavorful broth. Fresh vegetables and tofu are then added, allowing diners to cook and enjoy the ingredients gradually while preserving their natural flavors.
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  Pumpkin Seed Sprouts

  Pumpkin seedlings are a dish primarily made from fresh pumpkin seedlings. After washing, they can be stir-fried alone or combined with other ingredients, preserving their tender texture and unique fragrance. During cooking, simple seasoning is sufficient to highlight the natural flavor of the pumpkin seedlings.
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  Beef Tenderloin

  Beef brisket is made from the most active muscle in the cow's neck, named for its marbled fat distribution. To prepare it, slice the brisket thinly and briefly blanch it in boiling water, then enjoy with a specially crafted sauce.

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