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Zhejiang Beef Hot Pot (Hushan Branch)

Hot pot · ⭐ 4.5

No. 671, East Section of South 2nd Ring Road, beside Diamond KTV

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Beef with Skin

  Beef with skin is a dish made primarily from beef and cowhide. The beef and cowhide are stewed together, making the hide soft and tender while the beef becomes fall-off-the-bone tender. During preparation, ingredients such as scallions, ginger, and star anise are typically added, and the dish is slowly simmered over low heat for a long time to allow the flavors to fully blend.
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  Premium Raw Beef

  Premium raw beef uses high-quality beef tenderloin, sliced thin and gently prepared to preserve tenderness, served with a special sauce or seasoning to highlight its natural flavor.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
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  Offal Mix

  Offal mix is a dish made from beef tripe, intestines, lungs, and heart, cleaned and simmered with spices for a rich, soft texture.
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  Beef Tendon

  Beef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
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  Rare Beef Bone Marrow

  Made from premium beef bones slowly simmered to soften the marrow, delivering rich flavor and smooth texture with minimal seasoning.
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  Air-Freighted Crispy Tripe

  Air-freighted crispy beef tripe is a dish primarily made with fresh beef tripe. It uses high-quality tripe that has been quickly frozen and transported, then soaked in clean water before being sliced. The slices are briefly blanched in boiling water until they curl and change color, preserving their crisp texture. It is typically mixed with garlic slices, cilantro, chili oil, and other seasonings, or served as a hot pot ingredient.
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  Beef brisket fat

  Beef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
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  Mint Leaves

  Mint leaves are a common herbaceous ingredient, primarily composed of fresh mint leaves. Typically used as a side dish or seasoning, they can be eaten raw or incorporated into cold dishes, beverages, and salads without complex cooking processes, preserving their refreshing aroma.

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