Close

Yi Pin Niu Fresh Beef Hotpot (Kaixuan South Road Branch)

Hot pot · ⭐ 4.4

No. 199 South Kaixuan Road

Dishes

• 

  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.
• 

  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.
• 

  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.
• 

  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
• 

  Signature Chaoshan Beef Balls

  Made from fresh beef leg meat, hand-pounded for a chewy texture, served in clear or spicy broth for rich flavor.
• 

  Signature Huangdiao Drunk Chicken Stew

  Signature Huadiao drunken chicken stew features whole chicken simmered with Huadiao wine, ginger slices, and green onions, absorbing the wine's aroma for tender meat and rich broth.
• 

  Chaozhou-style rice noodle sheets

  Chao Shan specialty rice noodle is a traditional snack made from wide rice noodles, cooked with beef, offal, or seafood in a rich broth. After blanching, the noodles are simmered in the soup with seasonings and garnished with cilantro or green onions.
• 

  Beef Tripe

  Beef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
• 

  Beef Bone Clear Soup Base

  Beef bone broth base uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich flavor. Ginger slices and green onions are added to remove fishy smell and enhance aroma, with minimal seasoning to preserve the original taste.
• 

  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
• 

  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.

Reviews

• lavender_unicorn
  Got the hand-pounded beef balls and wow, these things are no joke. Supposedly they're pounded for 6 hours and you can totally tell — super bouncy and springy, and when you bite into them the juice just explodes in your mouth. Pure beef flavor, so good. The beef bone broth was clear and lightly sweet, and they sprinkle some chopped celery on top which adds a nice little layer. Everything tasted really fresh. The hanging tendon (吊龙) was so tender and juicy, and the marbled beef had these gorgeous fat lines running through it, super delicate when you eat it. Place itself is clean and pretty spacious, warm lighting that makes it cozy. The staff actually helped us cook the meat and reminded us when to take it out, which was really thoughtful. Solid spot, would come back.