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Niu Qi Lai Pin Xian Lou · Freshly Sliced Beef Chaoshan Hot Pot (Wuhou Store)

Hot pot · ⭐ 4.6

4th Floor, Tongzhao Building, No. 252 Wanxing Road

Dishes

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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Pork Belly and Shank Dish

  A Chinese dish made with pork belly and pork shank, simmered or braised until tender, offering a rich, savory flavor.
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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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  Original Flavor Shrimp Paste

  Original flavor shrimp paste is primarily made from fresh shrimp, with shells and veins removed and minced into a paste. A small amount of salt, egg white, and starch are added and mixed evenly to form a smooth,细腻 shrimp paste. The paste is then squeezed by hand or with a spoon into boiling water to cook. The finished product is semi-transparent and has a tender, elastic texture.
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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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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Australian Wagyu Beef

  Australian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
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  Beef Fried Rice

  Beef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
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  Dipping Sauce

  A蘸碟 (dipping sauce) is a condiment made primarily from spices, seasonings, and edible oil, commonly served with main dishes such as hot pot or grilled meat. Its preparation is simple: mix minced garlic, chili, cilantro, and other spices with seasonings like soy sauce and vinegar, then add hot oil to enhance the aroma.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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