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Li Ji Chaoshan Beef Hot Pot (Mengshidai Store)

Hot pot · ⭐ 3.6

No. 398 Beijing East Road, Hufang Town (150 meters on foot from Exit 4, Xiejia Village Metro Station)

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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  Full Beef Banquet

  The Whole Beef Banquet features beef as the main ingredient, including various parts such as beef tongue, tripe, tendons, and shank. The dishes are prepared using multiple methods like stewing, boiling, stir-frying, and grilling, fully showcasing the diverse textures and rich nutrition of beef.
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  Traditional Beef Tallow Old Hot Pot

  Traditional Beef Tallow Old Hot Pot is a classic hot pot originating from Sichuan. Key ingredients include beef tallow, various chili peppers (e.g., Erjingtiao, Zidantou), Sichuan peppercorns, broad bean paste, fermented black beans, ginger, garlic, fermented rice wine, and various spices (e.g., star anise, cinnamon, tsao-ko). The base is prepared by melting the beef tallow, stir-frying ginger and garlic until fragrant, then adding broad bean paste and fermented black beans to extract red oil. Chili peppers and Sichuan peppercorns are added and stir-fried until aromatic, followed by spices and fermented rice wine. The mixture is simmered over low heat for an extended period. The resulting broth is bright red with a rich aroma of beef tallow, serving as a classic base for cooking various meats and vegetables.
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  Premium Handmade Shrimp Paste

  Premium handmade shrimp paste made from fresh shrimp, finely pounded and mixed with salt, egg white, and starch for a delicate, elastic texture—ideal for boiling or hot pot.
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  Chaoshan Fish Cake Roll

  Chaoshan Fish Cake Roll is a traditional Chaoshan snack. It primarily uses fresh sea fish meat (such as Spanish mackerel), deboned and minced into a paste. A small amount of starch, egg white, salt, and pepper are added for seasoning, then mixed until sticky. The fish paste is spread into thin patties and pan-fried over medium-low heat until golden brown on both sides to form fish cakes. The fish cakes are then cut into strips and rolled into cylindrical shapes with stir-fried vegetables like bean sprouts, shredded carrots, and shredded shiitake mushrooms, using thin wrappers or tofu skin. Sometimes, the rolls are steamed or lightly pan-fried to set. The final product has a tender or crispy exterior with a fresh, springy fish cake filling and refreshing vegetables, offering a rich texture.
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  Beef Intestines

  Offal is a dish primarily made from beef intestines, which are cleaned and blanched before being cooked by stewing, stir-frying, or braising. It is commonly seasoned with ginger, scallions, and garlic, and some recipes include fermented broad bean paste or chili peppers for flavor.
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  Crispy Pork Belly

  Crispy Pork Belly is a dish made by marinating pork belly, coating it in a starch batter, and deep-frying until the skin becomes crispy while the meat stays tender and juicy.
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  High-Calcium Beef Bone Soup Pot

  A nourishing soup pot made from beef bones, slowly simmered to extract rich calcium and flavor, often enhanced with red dates and goji berries.
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  High-Calcium Beef Bone Spicy Dual-Flavor Hot Pot

  The High-Calcium Beef Bone Spicy Dual-Flavor Hot Pot is a hot pot dish served in a divided pot, with one side being a spicy red broth and the other a clear or bone broth. Main ingredients include beef bone broth, beef bones, sliced beef, beef tripe, beef tendon, and other beef by-products, along with tofu, vegetables, and mushrooms. The dish is prepared by simmering beef bones for a long time to create a rich broth; the spicy side is seasoned with chili peppers, Sichuan peppercorns, and bean paste, while the clear side retains the original bone broth flavor. Ingredients are cooked according to preference, offering both spicy stimulation and mellow original taste.

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