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Arun Hot Pot (Waigaoqiao Branch)

Hot pot · ⭐ 4.3

No. 311 Xiabi Road

Dishes

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  Braised Mixed Dishes

  Lu Shui Xiao Pin is a cold dish featuring various cooked ingredients such as braised beef, pig trotters, eggs, and tofu skin. Sliced or cubed, they are arranged neatly on a plate and drizzled with pre-made braising sauce.
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  Cantonese Peanut Glue

  Guang-style peanut glutinous dessert made by mixing roasted peanuts with syrup, then poured into molds and cooled to form a sticky sweet cake.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Chaozhou Crispy Pork

  A Cantonese snack made by marinating pork, coating it in batter, and deep-frying until crispy, offering a savory and crunchy texture.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Beef Offal Hot Pot

  Beef offal hot pot made with牛肚,牛肠,牛肺 and other beef organs, paired with radish and potato, seasoned with ginger, scallions, star anise, and slow-cooked until tender.
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  Beef Tripe

  Beef tendon is a dish primarily made from the main large tendons located in the cow's back, which connect and support the entire body's movement muscles. To prepare it, the beef tendon is first cleaned thoroughly, then simmered or pressure-cooked until tender, before being grilled or stir-fried and finally seasoned with spices for added aroma.
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  Beef Brisket Hot Pot

  Beef brisket pot features beef brisket as the main ingredient, paired with vegetables like potatoes and carrots, slow-cooked to tender perfection. The brisket is blanched to remove odor, then simmered with spices until the meat is soft and the broth rich.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Flavorful Beef Tendon

  Flavorful beef or mutton tendon is blanched and stewed with scallions, ginger, garlic, doubanjiang, soy sauce, cooking wine, and spices to achieve a rich, tender taste.

Reviews

• oafish_tiger
  Last time I came here for the beef brisket hotpot, the broth was super rich and the beef was fall-apart tender, so I had to come back. This time I noticed they added a bunch of new dipping sauces, which honestly made the whole thing taste even better. The Chaoshan beef balls were still crazy bouncy, and dipped in that chili sauce — wow, so good. Before I thought the place was just kinda average looking, but they got new tables and chairs, way cleaner now. The beef brisket hotpot with rice is honestly unbeatable, the broth soaks into the rice and it's just pure comfort food. Overall, every time I come there's some little surprise waiting for me. Definitely gonna be back again.