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Chao Zhenghe · Chaoshan Beef Hot Pot (Beiguoshangcheng Branch)

Hot pot · ⭐ 4.7

8th Floor, Beiguo Shopping Mall, No. 188, Zhongshan East Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Whole Beef

  Beef stew is a dish primarily made with beef, typically using parts like brisket, shank, or tenderloin, cooked by blanching, simmering, or braising. Seasonings such as scallions, ginger, garlic, star anise, and soy sauce are often added to make the meat tender and flavorful.
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  Original Beef Bone Soup Base

  Original beef bone broth uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin, creating a rich soup base. Ginger slices and green onions are typically added during preparation to remove fishy odor and enhance aroma, with no additional seasonings to preserve the natural flavor of the bones.
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  Chaozhou Beef Ball Platter

  A platter of handmade beef balls made from fresh beef leg, served with various Chaozhou-style side dishes, offering a chewy and savory taste.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
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  Refreshing Duck Blood

  A dish made with duck blood, seasoned with garlic, cilantro, and chili oil, offering a smooth and refreshing taste.
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  Raw Beef Ball

  Beef ball soup is a dish made from fresh beef, hand-pounded to a smooth texture, mixed with starch, egg white, and seasonings, then shaped into balls and steamed or boiled.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Fresh Sliced Wagyu Sirloin

  Freshly sliced Wagyu beef is a dish made from premium Wagyu beef. The Wagyu beef is finely cut to preserve its tender texture and cooked with simple seasonings to highlight the natural flavor and tenderness of the beef.
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  Fresh Cut Tender Beef

  Freshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.

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