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Haichin Niu Xian · Freshly Sliced Beef All-you-can-eat Hot Pot (Pidu Wanda Branch)

自助餐 · ⭐ 4.8

Nos. 232–234 Liangshuijing Street (next to Huanle Di)

Dishes

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  M5 Wagyu Beef

  M5 beef is made from premium beef cuts, slow-cooked or quickly seared to retain tenderness, typically served with vegetables or sauces.
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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Five-layer Pig's Foot

  Five-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.
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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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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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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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  Large Green Shrimp Dumpling

  Made from fresh large green shrimp, hand-minced and mixed with egg white and starch to form a tender, smooth dumpling, then steamed or boiled for a delicate, sweet-savory taste.
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  Fresh Duck Intestines from the Slaughterhouse

  A dish made with fresh duck intestines, quickly stir-fried after blanching, known for its crisp and tender texture, often seasoned with garlic and chili.
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  Signature Chaoshan Beef Bone Clear Soup Pot

  A slow-cooked beef bone broth infused with traditional Chaoshan ingredients like beef brisket and tendon, resulting in a clear, rich, and nourishing soup.
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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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  Signature Fresh Shrimp

  Fresh shrimp stir-fried with garlic and ginger in a savory sauce, delivering a rich and tender flavor.
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  Homemade Dipping Sauce

  A customizable dipping sauce made at home using ingredients like garlic, cilantro, chili oil, soy sauce, vinegar, and sesame paste, ideal for pairing with hot pot, barbecue, or cold dishes.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.

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