Close

Luogou • Bo Yu Niu Nan Zhou (Financial Street Branch)

Hot pot · ⭐ 4.6

No. 2 Jinchengfang Street, Basement Level 1 (B1), Shop B1-02–B1-40-2

Dishes

• 

  Foshan Ring Roll

  Foshan Ring Roll is a Cantonese dish made with pork, shrimp and vermicelli, wrapped in thin pancakes and deep-fried until crispy and tender.
• 

  Classic Old Soup Beef Brisket Stew

  Beef brisket is slowly stewed for a long time in a rich broth made from old hen and pork bones, along with spices such as star anise, cassia bark, and bay leaves. The main ingredients are beef brisket and aged broth, with the primary cooking method being stewing.
• 

  Cantonese Beef Offal Stew

  Cantonese beef offal stew features tripe, intestines, and lungs simmered with radish and onion in soy sauce, star anise, and bay leaves, resulting in a soft texture and rich broth.
• 

  Hand-Cut Angus Beef

  Premium Angus beef sliced by hand, tender and juicy, cooked using low-temperature slow cooking or charcoal grilling to preserve natural flavor.
• 

  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.
• 

  Lemon Tea

  Lemon tea is a beverage made primarily from lemons and tea leaves. The preparation involves slicing lemons, adding them to the tea leaves, and steeping with hot water. Once the tea aroma blends with the lemon's acidity, sugar or honey can be added according to personal taste.
• 

  Crispy Pork with Salt and Pepper

  Sichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
• 

  Lemon Tea

  Lemon tea is a refreshing beverage made by steeping tea leaves with fresh lemon slices or juice, often sweetened for a balanced tart and sweet flavor.
• 

  Hong Kong Style Milk Tea

  Hong Kong-style milk tea is made from black tea and fresh milk. Brew black tea with hot water, filter it, add sugar to taste, then mix with gently heated fresh milk and serve.
• 

  Wan Chai Cream Toast

  Wan Chai Cream Toast is a Hong Kong-style dim sum, mainly made by spreading cream on toast bread, with a sweet taste and crispy outside and soft inside.
• 

  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
• 

  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
• 

  Beef Brisket and Offal Stew

  Beef brisket and offal stew made with beef brisket and offal (like tripe, intestines, lungs), blanched then simmered with spices. Includes ginger, scallions, star anise, cinnamon; slow-cooked until tender with rich broth.
• 

  Secret Spicy Peanut Sauce

  A secret recipe satay sauce made from shrimp, peanuts, sesame, garlic, and onions, stir-fried and ground into a paste, then blended with soy sauce, sugar, and chili powder for a rich, complex flavor. Cooking must be carefully controlled to ensure a fragrant, smooth texture.
• 

  Secret Sauce

  A secret recipe dipping sauce is a carefully crafted accompaniment made from a blend of spices and seasonings. Key ingredients include soy sauce, vinegar, garlic, chili, and sesame, mixed in specific proportions to create a rich, layered flavor profile. Ideal for pairing with various grilled meats and hot pot ingredients, it enhances the natural taste of food and adds joy to the dining experience.
• 

  Huafeng Yimian

  Huafeng Yimian is a Chinese noodle dish made with hand-made thin noodles, chicken, vegetables, and a special sauce. It has a chewy texture and a delicious broth with a unique flavor.
• 

  Super Juicy Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are made from glutinous rice flour, deep-fried or pan-fried until the outside is crispy and the inside is soft and chewy. After cutting the cakes into pieces, they are drizzled with a thickened red sugar syrup, allowing the sweet sauce to seep into the interior and create a burst-of-sweetness effect.
• 

  Sour Soup Pig Trotter Stew

  Sour soup pig trotter stew is made with pig trotters, sour soup, tofu, and wood ear mushrooms. The trotters are tender, and the broth is sour and refreshing.
• 

  Spicy Boiled Duck Blood

  Spicy Boiled Duck Blood is a dish primarily made with duck blood, seasoned with chili peppers, Sichuan peppercorns, and other spices. After cutting the duck blood into pieces, it is stir-fried with scallions, ginger, garlic, and doubanjiang (fermented broad bean paste) until fragrant, then simmered in chicken stock or water until the duck blood is cooked through. Finally, chopped cilantro or green onions are sprinkled on top. The cooking process emphasizes precise heat control to maintain the tender and smooth texture of the duck blood.
• 

  Abalone Beef Brisket Offal Stew

  Abalone beef brisket offal stew features beef brisket, offal, and abalone, cooked with onions, ginger, and garlic in a slow simmer using broth or water until tender and flavorful.

Reviews