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Dali Ji · Chaoshan Beef Hot Pot (Tianhe City Branch)

Hot pot · ⭐ 4.8

6th Floor, Tianhe City, Chifeng 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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  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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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a dish using tofu skin as the main ingredient. After soaking and draining, it's deep-fried in hot oil until golden and crispy, then served alone or with sauce. Proper heat control ensures a crispy exterior and tender interior.
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  Chao-Shan Style Crispy Beef

  Chao-Shan specialty crispy beef slices use beef shank, marinated and lightly coated with starch, then deep-fried until golden and crispy outside with tender inside. Rich aroma and firm texture.
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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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  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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  老广州牛腩牛杂煲

  老广州牛腩牛杂煲以牛腩和牛杂为主要食材，搭配萝卜、香料和酱油等调料慢火炖煮而成。牛腩和牛杂经过焯水处理后与调味料一同放入砂锅中，小火焖煮至软烂入味，最后加入萝卜同煮至透明。
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  胸口酪

  胸口酪是一道以牛或羊的胸脯肉为主要食材，经过腌制后煮熟或炖煮而成的菜肴。通常加入葱、姜、料酒等调味料，部分做法会加入淀粉勾芡，使汤汁浓稠，口感软嫩。

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