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Golden Bull Chaoshan Fresh Beef Hot Pot (Zhen Da Lu Main Branch)

Hot pot · ⭐ 4.4

Nos. 367–369, Zhen Da Road

Dishes

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  Bouncy Hand-Beaten Beef Tripe Balls

  Hand-beaten beef tripe balls made with fresh beef tendon and pork, known for their chewy texture and savory flavor.
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  Spoon Skin

  Skillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
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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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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Chaoshan Clear Pot Boil

  A Chaoshan-style dish featuring fresh beef, offal, seafood, and seasonal vegetables cooked in a clear broth, highlighting the natural flavors of ingredients.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Raw Beef Meatballs

  Raw beef meatballs are made by mixing fresh minced beef with seasonings and shaping into balls without cooking, offering a tender and flavorful bite often served with dipping sauces.
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  Tender Meat That Stays on the Plate

  This dish features tender pork or chicken, marinated and stir-fried or steamed to perfection—juicy, smooth, and stays firmly on the plate.
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  Fatty Pork

  Fepa is a dish primarily made with pork, usually using pork belly sliced or cubed, blanched and then stewed with scallions, ginger, garlic, and other seasonings to make the meat tender and flavorful.
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  Beef Chest

  Chuck refers to the breast area of pork or beef, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. It can be cooked with vegetables or served as a standalone dish.
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  Toe Meat

  Toe meat is a dish made from pig or cow trotters, slow-cooked or braised to achieve a tender, gelatinous texture, often served in hot pot or as a cold dish.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Premium Wagyu Beef

  Premium Wagyu beef features high-quality Japanese A5 grade beef, slow-cooked or grilled to perfection, offering a rich, tender texture and marbled fat that melts in the mouth.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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