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Chaoxin Beef Hot Pot (Jinqiao Thumbprint Store)

Hot pot · ⭐ 4.3

Stalls A149–A151, Building 1, Jiaodong Road Jinqiao Thumb Plaza

Dishes

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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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  Hand-Made Raw Beef Meatballs

  Handcrafted raw beef meatballs made from fresh beef, pounded to elasticity, mixed with starch, egg white, and seasonings, then shaped into balls and cooked by boiling or steaming.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  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.
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  Beef Stir-Fried Rice Noodles

  Beef stir-fried rice noodles is a dish made with rice noodles, beef slices, onions, and bean sprouts. The noodles are blanched and stir-fried with beef and seasonings like soy sauce and oyster sauce, resulting in a smooth, flavorful dish with tender beef.
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  Freshly Sliced Wagyu Beef

  Freshly sliced beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰 area, sliced by hand or machine and cooked directly. Usually prepared by quick blanching, boiling, or stir-frying to maintain tenderness and rich flavor.
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  Air-Freighted Tripe

  Air-freighted tripe is a dish primarily made with fresh beef tripe. It uses tripe that has been preserved through air transport and quickly blanched, then mixed with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to maintain the tripe's crisp and tender texture.
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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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  Tendon meat

  Tendon meat is a dish primarily made with pork tendon. To prepare it, first wash and cut the tendon into pieces, then marinate it with seasonings to absorb flavor. Next, braise or stew the meat until it becomes tender and juicy, fully absorbing the sauce. Finally, reduce the sauce and serve on a plate for enjoyment.
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  Pork Spine Soup Base

  A rich pork spine soup base made by slow-cooking pork bones with aromatics for a savory, hearty broth.

Reviews

• ebony_anteater
  The mackerel dumplings were way bigger than the other ones and so good!! Honestly reminded me of the first time I went to Qingdao as a kid and had them there. The dried scallop dumplings were amazing, super fresh, definitely recommend! The chive and sea intestine dumplings — the filling kinda fell apart for me, the sea intestine was really fresh and crunchy but the chive and egg flavor just took over completely. The cucumber with crispy youtiao was great, the youtiao was still crispy! The Sichuan pepper chicken had this really good sesame sauce with that numbing pepper flavor, yum. The old vinegar mixed six-veggie plate — I love anything with that aged vinegar, and this one had six different things in it so I was even more into it. The shredded lettuce in cold dressing was super refreshing, just a sesame chili oil sauce. And the crispy fried five-spice hairtail brought me right back to being a kid, tasted just like the fried fish my family used to make.