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Zuo Ting You Yuan Fresh Beef Hot Pot (Fudi Huoli Cheng Branch)

Hot pot · ⭐ 4.6

Unit L5005–L5007, 5th Floor, Fudi Huoli City, No. 2229 Hunan Road

Dishes

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  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.
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  Pork Skin Roll

  Skillet pork is a dish primarily made with pork skin and pork. The pork skin is blanched, sliced into strips, and then stewed or braised together with fatty pork belly until the skin becomes soft and tender while the meat absorbs rich flavors. Common seasonings such as soy sauce, sugar, and cooking wine are added during preparation to give the dish a glossy red color and a complex taste.
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  Tenderloin - Fresh Meat Today

  Hanglung is a tender beef cut from the sides of the cow's back. Fresh meat refers to beef slaughtered the same day and cooked directly after simple preparation. Common cooking methods include quick boiling or stir-frying to preserve its natural flavor.
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  Hot Pot Trio

  Hot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
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  Beef Offal Yum-Yum Hot Pot

  Beef offal hot pot features beef tripe, intestines, lungs, and more, paired with vegetables and seasonings in a divided pot—one side spicy, the other clear or mushroom broth. Offal is blanched and simmered with spices for rich flavor, then enjoyed by dipping into your preferred broth.
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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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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Special Beef Offal Yum-Yum Pot

  Special beef offal hot pot features beef tripe, intestines, lungs, and more, paired with vegetables and seasonings in a dual-pot design—one spicy麻辣 broth, the other clear or mushroom soup. Offal is blanched and stewed for tender texture; broth is richly flavored with spices and stock.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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  Horse Chestnut Shrimp Chicken Slurry

  A dish made with chicken breast, water chestnuts, and dried shrimp, blended into a smooth mixture and steamed for a tender, savory texture.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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