Close

Niu Kun Kun Ji Shunhe Chaoshan Beef Hot Pot (Lotus Store)

Hot pot · ⭐ 4.2

Nos. 91, 93, 97, 99, 101, 103 & 105, Letian Street

Dishes

• 

  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.
• 

  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.
• 

  Stir-fried Beef with Rice Noodles

  Wet stir-fried beef rice noodles is a dish featuring beef and rice noodles. Thinly sliced beef is quickly stir-fried with rice noodles, seasoned with soy sauce and oyster sauce, and enhanced with scallions, ginger, garlic, and vegetables like bean sprouts or greens. Cooked until the beef is tender and the noodles absorb the flavors.
• 

  Hot Pot Set

  A complete hot pot set with meats, seafood, vegetables, and tofu, served in a spicy broth for communal dining.
• 

  Beef tendon meatballs

  Beef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
• 

  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.
• 

  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.
• 

  Stewed Beef Brisket

  Braised pork belly is a dish primarily made with pork belly (pork neck meat). Typically, the pork belly is sliced and marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then blanched or boiled until cooked through. Finally, it is stir-fried with green onion segments, garlic, chili peppers, and other ingredients.
• 

  Jiaozi

  Jiaozi is a traditional Chinese dumpling made with flour wrappers filled with meat or vegetables, and cooked by steaming, boiling, or pan-frying. Common flavors include pork and cabbage, chives and eggs, etc.
• 

  Snowflake Pork

  Xuehua meat is a dish made from pork tenderloin, sliced thin and marinated with starch and egg white, then quickly stir-fried in hot oil to make the meat tender like snowflakes. It's usually stir-fried with葱姜蒜 or seasoned with sauce.
• 

  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

Reviews