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Yi Jiu Bayi Big Dining Hall · Beef Hot Pot · Garden Cuisine · Huazhou Beef Offal (Shangbei...)

Cantonese cuisine · ⭐ 3.6

No. 8, Shangbei Avenue, Meizhen Community

Dishes

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  Jiujiang Hanging Roast Chicken

  A traditional Jiangxi dish featuring seasoned chicken roasted hanging over a fire, resulting in crispy skin and tender meat with rich aroma.
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  Spiced Beef Salad

  Cold-mixed beef is a dish primarily made with cooked beef, seasoned with garlic, chili oil, soy sauce, vinegar, and other condiments, thoroughly mixed to create a flavorful dish. It has a tender texture and is ideal as an appetizer or as a side dish for drinking.
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  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
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  Fresh Beef

  Fresh beef selected from premium cuts like tenderloin or shank, sliced or cubed, then cooked by stir-frying, stewing, or roasting to preserve its natural flavor.
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  Clear Soup Beef Brisket Pot

  Clear Soup Beef Brisket Pot is a stew dish featuring beef brisket (meat from the chest and rib area). Main ingredients include beef brisket, daikon radish, ginger, and a small amount of dried tangerine peel. The beef brisket is first blanched to remove impurities, then simmered with water, ginger slices, and dried tangerine peel in a clay pot or stew pot over low heat for a long time until the meat becomes tender. Finally, cubed daikon radish is added and cooked until translucent and flavorful. The dish is characterized by its clear broth, tender meat, and sweet radish, highlighting the natural flavors of the ingredients.
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  Juicy Beef Meatballs

  Bursting beef balls are made from fresh beef mixed with starch, egg white, and scallion-ginger water, then shaped into balls and cooked by boiling or pan-frying. The meat is firm and elastic, releasing rich juice when bitten.
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  Beef and Ginger Stir-fry

  A stir-fried dish made with beef and ginger, known for its savory flavor and warming properties.
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  A Plate of Beef Meatballs

  A Plate of Beef Meatballs is a traditional dish made primarily from fresh or frozen beef. The main preparation method involves mincing or grinding the beef into a paste, typically mixing it with a small amount of starch, salt, pepper, and other basic seasonings until the mixture becomes elastic. The mixture is then shaped into balls by hand or with a tool. Common cooking methods include boiling, steaming, or simmering in broth. The finished product consists of evenly sized, light-brown meatballs with a firm and elastic texture, primarily highlighting the original flavor and savory taste of the beef.
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  Beef Rice Bowl

  Beef rice bowl features rice topped with tender stewed beef, often cooked with onions and carrots. Seasoned and served over hot rice. Beef is marinated in soy sauce, cooking wine, and sugar, then slowly simmered until flavorful.
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  Beef Chest Fat

  Beef chest fat is a flavorful cut from the cow's chest, often used in grilling or hot pot dishes for its rich taste.
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  Braised Oxtail Hot Pot

  Braised Oxtail Hot Pot is a Chinese stew dish primarily made with oxtail. The oxtail is cut into sections, blanched, then simmered with ginger, scallions, star anise, cinnamon, soy sauce, cooking wine, rock sugar, and water over low heat for a long time until the meat becomes tender and the sauce thickens. The dish has a reddish-brown color and a rich, gelatinous texture.
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  Sauce-Flavored Beef Ribs

  Stewed beef short ribs with a savory sauce, made by marinating and slow-cooking the ribs with fermented bean paste, soy sauce, sugar, ginger, scallions, and star anise.
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  Spicy Hot Pot

  Spicy hot pot is made with beef tallow or vegetable oil, stir-fried with Sichuan peppercorns, chili, doubanjiang, and other spices, then boiled with broth or water. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables, which are cooked in the pot and dipped in sauces.

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