Qian Niu - Sukiyaki House (Lingnan Station Branch)
日料 · ⭐ 4.2
NOVA, Sixth Floor, No. 03, Lingnan Station, Zumiao Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at NOVA, Sixth Floor, No. 03, Lingnan Station, Zumiao Road. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: M4 Wagyu Butt Meat, Rushan Oyster, Lanhuang Sterile Eggs.
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: Fo Shan
- Category: 日料
- Rating: 4.2
- Address: NOVA, Sixth Floor, No. 03, Lingnan Station, Zumiao Road
- Popular dishes: M4 Wagyu Butt Meat, Rushan Oyster, Lanhuang Sterile Eggs, Wagyu Beef Rice Bowl, Angus Ribeye
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Dishes
M4 Wagyu Butt MeatPremium M4 Wagyu butt meat, expertly cooked to enhance its rich flavor and tender texture.
Rushan OysterRushan oysters, made with fresh Rushan oysters as the main ingredient, paired with simple seasonings such as garlic and soy sauce, then steamed or grilled. This preparation preserves the natural flavor of the oysters, resulting in a tender and delicious dish that is a delight for seafood lovers.
Lanhuang Sterile EggsLanhuang sterile eggs are produced from high-quality chickens and undergo strict sterilization to ensure safety. Ideal for direct consumption or cooking, with a delicate and fresh taste.
Wagyu Beef Rice BowlA savory dish featuring tender wagyu beef simmered in a rich sauce and served over steamed rice.
Angus RibeyeAngus ribeye is made from the premium Angus beef rib section, marinated and then grilled or pan-seared to preserve the natural flavor of the beef, with a firm and chewy texture.
Angus Beef TongueAngus beef tongue is made from premium Angus beef tongue, which is cleaned and blanched before being slowly stewed with spices and seasonings until tender, preserving the original flavor and texture of the tongue.
Sukiyaki SauceA Japanese sauce made from soy sauce, mirin, sugar, and sake, commonly used in sukiyaki dishes for dipping cooked ingredients.- Large Crab StickA dish made from fresh crab meat, shaped like crab legs and steamed or fried for a tender, chewy texture.
Australian M5 Wagyu ShoulderPremium Australian M5 Wagyu shoulder, tender and juicy, prepared by slow-cooking followed by searing to retain its rich flavor.
Premium Wagyu Strip LoinPremium Wagyu strip loin, made from high-quality beef loin muscle, slowly roasted or grilled over charcoal to preserve its natural aroma and fine texture, tender and juicy with even fat marbling that melts in the mouth.- Premium Angus BeefPremium Angus beef marinated and grilled to perfection, offering tender, juicy meat with a subtle char and rich flavor.
Classic Kansai SukiyakiClassic Kansai Sukiyaki features beef slices, tofu, konjac noodles, and onions cooked in a sweet soy-based broth. The clear, delicate broth enhances the natural flavors of ingredients, traditionally enjoyed with raw egg yolk for added richness.
Black Tiger Shrimp DumplingsBlack tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.