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Xiong Ji Chao Shan Beef Hot Pot (Rong Xiang Square Store)

Hot pot · ⭐ 4.1

No. 881, Building 3, Rongxiang Plaza, Yuyang Road, Sunhe Area, Tianzhu Area

Dishes

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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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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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  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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  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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  Chaozhou Hot Pot

  Chao Shan hot pot uses clear broth made from beef or pork bones, paired with fresh beef, offal, seafood, and vegetables. Ingredients are dipped into the boiling soup and enjoyed for their natural flavors and precise cooking time.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Chao-Shan Beef Bone Soup Base

  Chao-Shan beef bone soup base uses beef bones as main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Ginger slices and green onions are added for flavor, with some versions including Chinese herbs like goji berries and angelica root. The broth is clear or slightly milky, thick in texture, ideal for dipping beef and vegetables.
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  Beef Ball Hot Pot Base

  Beef ball hot pot base uses fresh beef as main ingredient, minced and mixed with seasonings to form meat filling, then shaped by hand or machine into balls, cooked together with broth, vegetables, and spices. Typically includes beef balls, beef bone broth or water base, seasoned with scallions, ginger, garlic, star anise, and Sichuan pepper.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.

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