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Dali Ji Chaoshan Beef Hot Pot (Motei Vitality City Branch)

Hot pot · ⭐ 4.4

5th Floor, Motian Huoli City, Satellite Road

Dishes

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  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.
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  Entrance Melting

  A refreshing cold dish made with fresh vegetables, blanched and tossed with garlic, sesame oil, and seasonings.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Hand-Hammered Beef Meatballs

  Hand-hammered beef balls made from fresh beef, finely pounded by hand, mixed with starch, scallion-ginger water, and seasonings, then shaped into balls and cooked by boiling or pan-frying.
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  Beef Brisket and Offal Stew

  Beef brisket and offal stew is a nutritious dish primarily made with beef brisket and offal. The preparation typically involves simmering the beef brisket and offal in a rich, flavorful broth, combined with适量 of spices and vegetables, slow-cooked until the meat becomes tender and the broth becomes浓郁.
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  Beef Bone Soup

  Beef bone broth is made by slowly simmering beef bones to extract marrow and gelatin, creating a rich, flavorful soup. Vegetables like carrots, onions, and celery are added for depth of flavor. Minimal seasoning highlights the natural taste of the broth.
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  Beef Bone Soup Pot

  Beef bone soup pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich broth. Carrots, onions, and ginger are added for depth of flavor. Serve with vegetables, mushrooms, tofu, or noodles for a satisfying hot pot experience.
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  Fresh Bamboo Noodles from Guangdong

  A Guangdong-style dish featuring fresh bamboo shoots and hand-pulled noodles, served in a light broth or seasoned with soy sauce for a delicate, savory taste.
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  Bafengtang Jumping Shrimp

  Prawn in Breeze Bay style is a dish made primarily with fresh large shrimp. The shrimp are deep-fried until crispy, then stir-fried with garlic, chili, onion, and other seasonings. A small amount of light soy sauce, sugar, and cornstarch slurry is typically added during cooking to enhance flavor and create a rich, textured mouthfeel.

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