Wanhe Chaoshan Beef Hot Pot (Jinhua Store)
Hot pot · ⭐ 4.0
No. 8 Changle West Road, Jinhua Hotel
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at No. 8 Changle West Road, Jinhua Hotel. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-layer Pig's Foot, Tendon Meat, Mountain Red Drink.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: Hot pot
- Rating: 4.0
- Address: No. 8 Changle West Road, Jinhua Hotel
- Popular dishes: Five-layer Pig's Foot, Tendon Meat, Mountain Red Drink, Signature Beef Bone Clear Soup Pot, Condiment Bowl
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Dishes
Five-layer Pig's FootFive-layer pig's foot is made with pork feet as the main ingredient, and undergoes multiple processes such as marinating, frying, and stewing. The outer skin is crispy, the meat is tender, and it has a rich aroma.
Tendon MeatAnglo 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.
Mountain Red DrinkA refreshing drink made from mountain hawthorn, sweetened and chilled, known for its tangy flavor and digestive benefits.
Signature Beef Bone Clear Soup PotA signature beef bone clear soup pot simmered for hours to create a rich, flavorful broth, served with fresh vegetables and premium meats.
Condiment BowlA small bowl containing various seasonings like soy sauce, vinegar, chili oil, garlic, and scallions, used to customize flavor at the table.
Chao Shan Hand-Hammered Beef BallsChao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
Chao Shan Water SpinachA Cantonese dish made by stir-frying fresh water spinach with garlic, highlighting its natural freshness and mild flavor.
Tender Beef SaladTender beef salad is made with fresh beef, marinated and quickly blanched or stir-fried. Sliced beef is seasoned, then stir-fried with scallions, ginger, garlic, and green/red peppers to retain its tender texture and refreshing flavor.
WatercressWatercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
Fresh Sliced Wagyu BeefFreshly sliced beef is a dish made with fresh beef, typically from the tender belly or腰部 area, sliced thin and quickly cooked. Common methods include hot pot, stir-frying, or blanching to maintain tenderness and delicate texture.