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Chaoniu Xiang Chaoshan Fresh Beef Hotpot (Jiayue Plaza Branch)

Hot pot · ⭐ 4.4

4th Floor, Jiayue Plaza, at the intersection of Gongyuan Road and Kuixing Road

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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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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  Sichuan Beef Tripe

  A Sichuan dish made with beef tripe stir-fried with chili, Sichuan peppercorns, and fermented bean paste. Known for its spicy and numbing flavor.
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  四川空运毛肚

  四川空运毛肚是一道以新鲜牛百叶为主要食材的川菜，选用从四川空运而来的优质毛肚，经过快速焯水处理，保持其脆嫩口感。通常搭配蒜片、辣椒、花椒等调料炒制或蘸料食用。
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  Huilai Fish Balls

  Huilai fish balls are a traditional dish from Chaozhou, Guangdong, made by mixing fresh fish paste with egg white and starch, then hand-rolled into balls and boiled. They have a chewy, fresh taste.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Shank

  Beef shank is a dish primarily made with beef shank meat, typically cooked by stewing to preserve the tenderness and original flavor of the beef.
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  Tomato Beef Shank Pot

  Tomato beef stew features beef chunks and tomatoes, blanched to remove odor, then slowly simmered with ginger and scallions until tender and flavorful.
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  Crispy Fish Skin

  A dish made from crispy fried fish skin, seasoned with garlic, chili, and herbs for a flavorful bite.
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  Tendon meat

  Tendon meat is a dish primarily made with pork tendon. To prepare it, first wash and cut the tendon into pieces, then marinate it with seasonings to absorb flavor. Next, braise or stew the meat until it becomes tender and juicy, fully absorbing the sauce. Finally, reduce the sauce and serve on a plate for enjoyment.
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  Beef Tripe

  Money肚 (Jin Qian Du) is a traditional dish primarily made from pig's stomach. After careful preparation, the pig's stomach becomes tender and flavorful, with a bright red color. The preparation typically includes cleaning the pig's stomach, marinating it, and then stewing it until the slices are fully seasoned and cooked through.
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  Yellow Catfish

  A dish made with yellow catfish, steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful fish.
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  Dingren

  Dingren is a nourishing soup made with selected chicken, mushrooms, and goji berries, slowly simmered to bring out rich flavor and health benefits.

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