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Hai Yin Hai Ji · Chao-Shan Beef Hot Pot (Dongguan Branch)

Hot pot · ⭐ 4.6

No. 26 Dongguanzhuang Road, JINRUN International Building, Shop A05

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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  Spoon Skin

  Skillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
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  Tendon Meat

  Hanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
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  Tenderized Meat

  Tender 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.
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  Chao-Shan Naked Noodles

  Chao Shan裸条 is a traditional snack from Chaozhou, made with pork intestines as the main ingredient. After cleaning, the intestines are filled with a mixture of pork, starch, and seasonings, then steamed and sliced for eating. The process emphasizes careful handling of the intestine and precise seasoning for a chewy texture and unique flavor.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Beef Neck Meat

  Beef neck meat is a flavorful cut from the cow's neck, rich in collagen. It's typically slow-cooked with spices like star anise and cinnamon to create tender, savory dishes.
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  Beef Bone Clear Soup Pot

  The beef bone broth is made primarily from fresh beef bones, slowly simmered for a long time to create a clear and bright soup base filled with the rich aroma of marrow. Paired with various vegetables, meats, or soy products, it preserves the natural flavors of the ingredients while making the broth even more flavorful—perfect for warming up during winter.
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  Premium Beef Tendon Balls

  Premium beef tendon balls made with high-quality beef tendon and pork, deep-fried to a crispy exterior and tender interior, served with a secret sauce for rich flavor.
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  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.
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  Snowflake Meat

  Snowflake meat is a dish made primarily with pork, featuring a snowflake-like texture after special processing. It usually uses pork belly, and is prepared by marinating and pan-frying, resulting in a crispy exterior and tender, juicy interior.

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