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Yejì Chaoshan Beef Hot Pot Fresh Beef Palace (Minqing Store)

Hot pot · ⭐ 4.3

No. 1-182, Tianxing Avenue

Dishes

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  Full Beef Banquet

  The Whole Beef Banquet features beef as the main ingredient, including various parts such as beef tongue, tripe, tendons, and shank. The dishes are prepared using multiple methods like stewing, boiling, stir-frying, and grilling, fully showcasing the diverse textures and rich nutrition of beef.
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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Angus Beef Rolls

  Angus beef rolls made from premium Angus beef, sliced thin and rolled, typically served with vegetables like lettuce and carrots, then pan-fried or grilled.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Beef Tongue

  Beef 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.
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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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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
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  Fresh Beef in Tin Foil

  Fresh Beef in Tin Foil is a dish primarily made with fresh beef. It typically uses beef tenderloin or brisket, sliced thinly or cut into strips, and marinated with basic seasonings like cooking wine, light soy sauce, oyster sauce, ginger, and garlic. The marinated beef is then placed on tin foil along with side ingredients such as shredded onions and enoki mushrooms, wrapped tightly, and cooked either in an oven or directly over an open flame. The high heat creates steam inside the foil, locking in the moisture and freshness of the beef, resulting in tender and juicy meat. The finished dish features smooth, tender beef with the natural flavors of the ingredients and the complex aroma of the seasonings.

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