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Chao Zheng He • Chuan Shang Ni Rou Hot Pot (Zhongye Store)

Hot pot · ⭐ 4.8

Level 2, Zone D, Zhongye Heyuehui, East Section of South 2nd Ring Road

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Original Clear Soup Pot

  Original clear soup broth is made from pork bones and chicken frames, simmered slowly with ginger slices and green onions. The broth is clear and flavorful, preserving the natural taste of ingredients. Serve with vegetables, meats, and seafood for group dining.
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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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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
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  Chaozhou Plum Juice

  Chaozhou plum juice is made from dried plums and hawthorn, cooked with rock sugar. It has a balanced sweet and sour taste, refreshing and cooling. Traditionally simmered slowly to blend fruit and sugar flavors.
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  Beef Bone Bitter Melon Soybean Soup Pot

  Beef bone bitter melon soybean soup pot features beef bones as the main ingredient, simmered with bitter melon and soybeans. Beef bones are blanched to remove odor, then cooked slowly with soybeans, followed by adding bitter melon slices for a rich, flavorful broth.
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  Raw Beef Ball

  Beef ball soup is a dish made from fresh beef, hand-pounded to a smooth texture, mixed with starch, egg white, and seasonings, then shaped into balls and steamed or boiled.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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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 Sliced Wagyu Sirloin

  Freshly sliced Wagyu beef is a dish made from premium Wagyu beef. The Wagyu beef is finely cut to preserve its tender texture and cooked with simple seasonings to highlight the natural flavor and tenderness of the beef.
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  Fresh Cut Tender Beef

  Freshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.

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