Close

Haishan Ji Chaoshan Fresh Beef Hot Pot (Yuanda Plaza Branch)

Hot pot · ⭐ 4.3

Room 303, 3rd Floor, Yuanda Huiju Plaza, Congcheng Avenue

Dishes

• 

  One-Bite Beef

  One-Bite Beef is a dish primarily made with beef, typically using tenderloin or shank meat sliced or cubed, marinated and quickly stir-fried or blanched, then cooked with葱姜蒜 and other seasonings. Some recipes add green peppers and onions for enhanced flavor.
• 

  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
• 

  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.
• 

  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
• 

  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.
• 

  First Water Purple Laver Beef Fried Rice

  First water purple laver beef fried rice is a fried rice dish made with fresh beef, first water purple laver, and rice. Beef slices are stir-fried and then combined with first water purple laver and rice for a flavorful and nutritious meal.
• 

  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.
• 

  Hand-Hammered Fresh Beef Balls

  Hand-hammered fresh beef balls are made from fresh beef, which is manually pounded into a meat paste and then carefully shaped into meatballs. The制作 process preserves the original flavor of the beef, resulting in a tender and firm texture.
• 

  Cantonese Wet Stir-Fried Rice Noodles

  Cantonese wet stir-fried rice noodles is a Cantonese dish made with rice noodles, eggs, lean meat, and shrimp, seasoned with soy sauce and oyster sauce, and quickly stir-fried. It has a fresh flavor and elastic texture.
• 

  Chaozhou Stir-Fried Rice Noodles

  Chao-style fried rice noodles is a traditional Cantonese Chao-Shan dish made primarily with rice noodles, combined with ingredients such as beef, pork liver, shrimp, or eggs, and stir-fried with seasonings like soy sauce and oyster sauce. The preparation involves soaking the rice noodles until soft, then quickly stir-frying them together with the ingredients in a hot wok so that the ingredients evenly absorb the sauce.
• 

  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.
• 

  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.

Reviews