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Noliu Chaoshan Beef (Lanyuan Yaju Branch)

Hot pot · ⭐ 4.4

No. 6 Dahua Street, Annex 10

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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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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  Chinese yam

  Mountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
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  Fresh Tender Beef

  Fresh tender beef uses high-quality beef tenderloin, sliced and marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched for a juicy and tender texture.
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  Beef Bone Original Soup Pot

  Beef bone broth hot pot is made primarily from beef bones, slowly simmered to create a rich and flavorful soup base. It is served with vegetables, tofu products, or meats as accompaniments, forming a nutritious hot pot dish.
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  Fatty Delight Mix

  Féi Pīn is a dish primarily made with pork belly, typically stir-fried with bean sprouts and green peppers, or combined with other meats like pork or beef. Cooking emphasizes precise heat control to achieve tender meat and rich flavor.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Dipping Sauce

  A蘸碟 (dipping sauce) is a condiment made primarily from spices, seasonings, and edible oil, commonly served with main dishes such as hot pot or grilled meat. Its preparation is simple: mix minced garlic, chili, cilantro, and other spices with seasonings like soy sauce and vinegar, then add hot oil to enhance the aroma.
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  Pea Shoots

  Pea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.

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