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Chen Ji Shun He Chaoshan Beef Hot Pot (Luogang Zhitai Plaza Store)

Hot pot · ⭐ 4.5

Unit C3002, 3rd Floor, Building A5, Zhi Tai Plaza, Kaichuang Avenue, Changling Subdistrict

Dishes

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  Bouncy Juicy Delight

  A dish made with pork trotters and chicken feet, slow-cooked in a secret sauce for a tender, bouncy, and juicy texture.
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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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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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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-Beaten Beef Balls

  Hand-beaten beef balls are made from fresh beef that is manually pounded to achieve a tender and elastic texture, typically served in clear broth or soup.
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  Hand-beaten Beef Meatballs, Elastic and Juicy

  Hand-beaten beef meatballs made from fresh beef, with a soft and elastic texture and rich meat juice. Cooked using traditional methods to retain the original flavor.
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  Cooked Beef Balls

  A traditional Chinese dish made from minced beef shaped into balls and cooked by boiling or steaming, resulting in a tender and savory texture.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Raw Rice Noodles

  A cold dish made from fresh rice noodles, typically mixed with vegetables, meat, or seafood and dressed with savory sauce. Popular in Guangdong cuisine.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
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  Shunhe Clear Soup Pot

  A pot of clear soup made from slow-cooked pork bones and chicken frames, served with fresh vegetables, mushrooms, and choice meats—light, flavorful, and nourishing.

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