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Chaopin Xian Chaoshan Beef Hot Pot (Jinkē Le Fang Branch)

Hot pot · ⭐ 4.5

No. 8 Nanzhu Road, Dazhulin Subdistrict, Unit 63

Dishes

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  Three Flower Knuckle

  Three flower knuckle is a pork cut from the shoulder area, marinated and then fried or braised, resulting in a tender, flavorful dish with a rich aroma.
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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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  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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  First Water Purple Laver

  First water purple laver is a high-quality seaweed harvested in early spring, known for its tender texture and vibrant color. It's commonly used in soups or salads, offering a fresh, savory taste rich in iodine and minerals.
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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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  Osmanthus Cake

  Osmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  Beef Bone Pot

  A hearty stew made with beef bones and vegetables, slow-cooked to create a rich, savory broth.
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  Beef Shank Stew

  Beef brisket stew is a slow-cooked dish featuring beef brisket as the main ingredient, often with potatoes and carrots, seasoned with soy sauce, cooking wine, star anise, and ginger, resulting in tender meat and rich broth.
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  Casserole Beef Brisket

  A dish of beef brisket slowly stewed in a casserole with vegetables, resulting in tender meat and rich flavor.

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