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Weng Ba Niu Fu (Hua Xiang Ole Store)

Hot pot · ⭐ 4.8

Room 304, Building 7, Huaxiang Outlets Village, No. 76 West Nan Si Huan Road

Dishes

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  Guangdong-style Handcrafted Beef Leg Meatballs

  Hakka signature hand-pounded beef leg meatballs made from beef leg meat, pounded by hand to be elastic, mixed with starch, salt, and pepper, then shaped into balls and cooked by boiling or stewing.
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  Bashu Beef Tripe

  Bashu Mao Du is a Sichuan dish made primarily from beef tripe, quickly blanched in boiling water and mixed with chili, Sichuan peppercorns, garlic, and ginger for a crisp, elastic texture.
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  Hand-Made Beef Meatballs

  Handcrafted 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.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Cheese Shrimp Balls

  Cheese shrimp balls are made with fresh shrimp and cheese. Shrimp is minced, seasoned, mixed to a sticky consistency, filled with cheese, shaped into balls, then fried or steamed.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Chongba's Secret Special Sauce

  Zhongba's special secret sauce is a complex dipping sauce made from various spices and seasonings, including chili powder, Sichuan pepper powder, garlic, ginger, green onions, soy sauce, vinegar, sesame oil, and crushed peanuts. Mixed in proportion and stirred well, some versions add a touch of sugar and monosodium glutamate for balance. Commonly used with barbecue, cold dishes, or hot pot.
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  Chongba's Spicy Chili Sauce

  Zhongba's special spicy sauce is made with chili, garlic, ginger, and fermented black beans as main ingredients, plus Sichuan pepper, cilantro, and green onions. After stir-frying the chopped chili with garlic and ginger, add fermented black beans and seasonings, then mix in cilantro and green onions to form a thick paste.
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  Chongba's Secret Red Oil Bone Soup Beef Balls Yum-Yum Pot

  This dish features a bone broth made from beef bones and various spices, paired with a secret red oil seasoning. The pot is divided into two parts: one side is a spicy, fragrant red oil pot, the other a mild, rich bone broth pot. Beef balls are made from premium beef, offering a chewy texture, and are cooked together with the broth and red oil for a deep, flavorful experience.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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