Jin Niu Chaoshan Beef Restaurant
Hot pot · ⭐ 4.4
Room 1-1, Building 167, No. 168, Xianlin Avenue, Xianlin Subdistrict
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at Room 1-1, Building 167, No. 168, Xianlin Avenue, Xianlin Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 吊龙粿条, Dry-Mixed Rice Noodles, Dry-Mixed Rice Noodles with Beef Soup.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: Hot pot
- Rating: 4.4
- Address: Room 1-1, Building 167, No. 168, Xianlin Avenue, Xianlin Subdistrict
- Popular dishes: 吊龙粿条, Dry-Mixed Rice Noodles, Dry-Mixed Rice Noodles with Beef Soup, Clear Soup Pot, Beef Soup
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Dishes
吊龙粿条吊龙粿条是一道以猪颈肉（吊龙部位）和粿条为主要食材的汤品。猪颈肉切片后与粿条一同煮制，通常加入高汤或清水，辅以少量姜片去腥，煮至肉质嫩滑、粿条爽滑。成品汤色清澈，口感丰富。
Dry-Mixed Rice NoodlesA popular Chinese dish made by mixing rice noodles with a savory sauce and toppings like peanuts, bean sprouts, and egg.
Dry-Mixed Rice Noodles with Beef SoupDry-mixed rice noodles served with a rich beef soup, featuring tender beef and fragrant herbs. A classic Cantonese-style dish.
Clear Soup PotClear soup broth is made by using water or stock as a base, combined with main ingredients such as chicken, pork, and vegetables, and cooked through boiling. Typically, few seasonings are added to preserve the natural flavors of the ingredients.
Beef SoupBeef soup is made primarily with beef, simmered until the meat becomes tender and the broth rich. To prepare it, first cut the beef into pieces, blanch to remove blood, then add seasonings and simmer until the meat is tender. Finally, add garnishes such as green onions and cilantro for flavor.
Beef Rice Noodles (Small Portion)A dish of tender beef and chewy rice noodles, simmered in a savory broth for a rich, satisfying flavor.
Beef brisket fatBeef 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.