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Jixiang Beef · Steak, Beef Tail, and Lamb Spine Hot Pot

Hot pot · ⭐ 3.6

Commercial Service Unit No. 3, Building 35, Huayuan New Residential Community

Dishes

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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Dried Tofu Sheet

  Dry tofu is a soy-based product made from yellow beans, processed through steps such as grinding, boiling the slurry, adding coagulant, and pressing. It has a thick texture and a resilient, chewy consistency, making it suitable for slicing, dicing, or cutting into strips for cooking. Common preparation methods include cold mixing, stir-frying, stewing, or using it as a wrap ingredient in dishes.
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  Mixed Vegetable Salad in Sauce

  Laozhi Shijin is a cold dish featuring fresh vegetables and seafood, commonly including cucumber, carrot, wood ear mushroom, jellyfish, and tofu skin, blanched or soaked and mixed with a sauce made from soy sauce, vinegar, sugar, garlic, and chili oil.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Beef Pot

  A hearty dish featuring beef and vegetables stewed together in a large pot, resulting in tender meat and rich flavors.
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  Beef Steak and Oxtail Pot

  Beef steak and oxtail stewed together with vegetables, creating a rich and savory dish.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Stewed Beef Tendons and Brain

  A hearty stew made with beef tendons, tripe, and shank, slow-cooked with scallions, ginger, garlic, star anise, and cinnamon for a tender yet chewy texture.
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  Tendon and Brain Stew

  A slow-cooked dish featuring beef tendons, tripe, and shank, combined with potatoes and carrots, seasoned with soy sauce, star anise, and cinnamon.
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  Vegetarian Cucumber Salad

  Cold dish made with cucumber, crushed and sliced, mixed with garlic, salt, vinegar, sugar, and sesame oil.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.

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