Chaoshang Bandaow Niu Rou Hot Pot (Chanba Bandao Branch)
Hot pot · ⭐ 4.6
Northeast corner of the intersection of Taihua Jindi Road and Jinmao 10th Road, Building 17, Units 10101–10102, Chanba Ecological District, Xi'an
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Northeast corner of the intersection of Taihua Jindi Road and Jinmao 10th Road, Building 17, Units 10101–10102, Chanba Ecological District, Xi'an. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Shoulder Tendon, Five-Spice Beef Brisket, Tenderized Meat.
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: Xi'an
- Category: Hot pot
- Rating: 4.6
- Address: Northeast corner of the intersection of Taihua Jindi Road and Jinmao 10th Road, Building 17, Units 10101–10102, Chanba Ecological District, Xi'an
- Popular dishes: Pork Shoulder Tendon, Five-Spice Beef Brisket, Tenderized Meat, Hand-Made Beef Meatballs, Coconut Chicken Rabbit
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Dishes
Pork Shoulder TendonPork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
Five-Spice Beef BrisketA Chinese dish made by slow-cooking beef brisket with five-spice powder and aromatic herbs until tender and flavorful.
Tenderized MeatTender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
Hand-Made Beef MeatballsHandcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
Coconut Chicken RabbitA creative dish made with chicken, coconut milk, carrots, and peas, offering a creamy and savory flavor.
Chao Shan Large-Leaf Chrysanthemum GreensA Cantonese dish made with fresh large-leaf chrysanthemum greens, stir-fried simply to preserve its natural flavor and tenderness.
Cantonese Fried Tofu SkinCantonese fried tofu skin is made by wrapping meat or vegetable filling in thin tofu skin and deep-frying until crispy. A traditional snack from Chaozhou region.
Cantonese WatercressChao Shan watercress is made primarily with fresh watercress, combined with适量 garlic paste and seasonings. First, wash the watercress thoroughly, then sauté the garlic until fragrant, add the watercress and stir-fry quickly. Finally, season with salt and monosodium glutamate, stir briefly, and it's ready to serve—preserving the fresh and tender texture of the watercress.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Beef TenderloinBeef 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.