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Chao Xiang Niu Yan · Chaoshan Fresh Beef Hot Pot (Wuyuehua Plaza Store)

Hot pot · ⭐ 4.5

No. 404 Zhixi West Road; No. 394, Mayflower Life Plaza, 2nd Floor (above Hema Fresh)

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Ten-Year Huangdiao Braised Chicken Pot

  A richly flavored chicken dish simmered in ten-year-aged Huangdiao wine, resulting in tender meat and a deeply aromatic broth.
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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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  Home-Braised Fish and Shrimp Fresh

  Home-Braised Fish and Shrimp Fresh is a Chinese dish made with fresh fish and shrimp, combined with various vegetables and seasonings, and cooked by stewing. It has a fresh and rich flavor.
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  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
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  Signature Crispy Chicken

  Signature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
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  Signature Shrimp and Crab Rice Porridge

  Signature shrimp and crab rice porridge made with fresh shrimp and crab meat, simmered with glutinous rice. Rice is first cooked soft, then clean shrimp and crab added and slowly stewed until fully cooked, resulting in a rich, fragrant broth.
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  Salt-and-Pepper Frog Legs

  Szechuan salt and pepper frog is a dish featuring frogs as the main ingredient. After preparation, the frogs are marinated with wine and ginger to remove fishy odor, then coated in starch and deep-fried until crispy outside and tender inside. Finally, they're stir-fried with garlic, chili, Sichuan peppercorns, and seasoned with salt and pepper for rich flavor.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-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.
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  Chaozhou Burn Sauce Beef Fried Rice

  Chaozhou Burn Sauce Beef Fried Rice is a dish made with beef and rice, seasoned with a special burn sauce. The beef is stir-fried and mixed with rice, then combined with the burn sauce for a rich and fragrant flavor.
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  Chaoshan Signature Broth

  A rich broth made with seafood stock and aromatic spices, featuring shrimp, abalone, and fish maw for a savory and fragrant flavor.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  Beef Trio

  A dish featuring beef, beef brisket, and beef tendon slow-cooked to tender perfection with rich, savory flavors.
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  Bamboo Mushroom

  Bamboo fungus dishes use bamboo fungus as the main ingredient, combined with carefully selected ingredients such as chicken and shrimp, and prepared by steaming or stewing. The freshness of the bamboo fungus blends perfectly with the textures of the ingredients, resulting in a rich and flavorful broth that is also highly nutritious.
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  Yuejiao Hefu Xiao Chao Huang

  Yuejiao Hefu Xiao Chao Huang is a Cantonese dish made with fresh vegetables and meat, stir-fried with special sauce. Main ingredients include chicken, beef, green pepper, red pepper, and carrot, with a fresh and slightly spicy flavor that highlights the natural taste of the ingredients.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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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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  Mouse Shell Cake

  Mouse Shell Cake is a traditional snack from Chaozhou, Guangdong, made with mouse shell herb juice and glutinous rice flour, filled with red bean paste or pickled vegetables, steamed to a soft and fragrant texture.

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