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Niu Bi Fu Chaoshan Beef Hotpot (Youfangqiao Store)

Hot pot · ⭐ 4.3

No. 24-7 Lianchi Road, Building 6, North Courtyard, Lianhua New City (150 meters inside the main gate of Lianhua Beiyuan Residential Community)

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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  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.
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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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  Handmade Noodles

  Handmade noodles are made by kneading flour and water into dough, then shaped by hand through rolling or pulling to create various thicknesses. Once cooked, they can be served with a variety of broths or stir-fried.
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  Fresh Tender Meat

  Fresh tender meat uses high-quality pork tenderloin or chicken breast, marinated and quickly stir-fried for a soft, flavorful dish.
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  Chao-Shan Beef Balls (Cooked)

  Chao-Shan beef balls are made from fresh beef leg meat, hand-pounded to a chewy texture and typically served cooked, often with satay or chili sauce.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
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  High-Calcium Beef Bone Soup Pot

  High-calcium beef bone soup broth uses beef bones as the main ingredient, slowly simmered to extract marrow and calcium. Ginger slices and green onions are added to remove fishy smell and enhance aroma, creating a clear and rich broth. Serve with vegetables, mushrooms, tofu, and meats for dipping.

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