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Niushan Xian · Wild Beef Hot Pot

Hot pot · ⭐

Building K1, West Zone, China Ceramic Headquarters, Jihua West Road

Dishes

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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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  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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  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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  Mountain Lovebird Soup

  Mountain Lovebird Soup is a traditional Chinese soup made with squab, pork tripe, goji berries, red dates, and Chinese yam. The squab and tripe are cleaned, blanched to remove impurities, then simmered with the other ingredients in water over low heat for several hours until tender. The soup is clear and flavorful, emphasizing the natural taste of the ingredients with minimal seasoning.
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  Premium Snowflake Beef

  A premium beef dish made from high-quality ribeye, slow-cooked to perfection and sliced to reveal a marbled, snowflake-like texture.
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  Old Pot Hand-Hammered Beef Slurry

  Old Pot Hand-Hammered Beef Slurry is a traditional handmade dish. It primarily uses fresh beef from the hind leg, which is repeatedly hand-pounded into a fine meat paste to achieve an extremely tender and smooth texture. During preparation, the pounded beef paste is typically mixed with a small amount of starch, egg white, and water, then vigorously stirred until elastic. Before serving, the meat slurry is scooped into boiling broth or bone soup and cooked until it floats. The finished beef slurry has a light brown color, a soft and springy texture, and is served in a flavorful broth.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Supreme Snowflake

  A premium dish featuring high-quality snowflake beef, fresh vegetables, and a special sauce, offering tender and flavorful meat.
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  Herbal Beef Bone Soup

  A nourishing soup made by slow-cooking beef bones with medicinal herbs, resulting in a clear, fragrant broth rich in flavor and nutrients.
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  Kaili Sour Soup

  Kaili Sour Soup is a traditional dish from Guizhou, made with fermented sour broth and ingredients like pork, fish, and tofu, known for its tangy and spicy flavor.
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  Freshly Cut Snowflake Pieces

  A dish made from freshly cut beef or lamb into small pieces, stir-fried quickly with seasonings for a tender and delicate texture.
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  Black-skinned Winter Melon Stir-fry

  A simple stir-fry dish made with black-skinned winter melon, garlic, and soy sauce, offering a fresh and savory taste.

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