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Fan Deng Niu Nan Niu Za Bao · Ji Bao (Ya Yun Cun Dian)

Hot pot · ⭐ 4.8

No. 17 Xiaoying Road, North Side Ground Floor, Jinmeng Building

Dishes

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  280-Day Large Chicken Pot

  280-Day Large Chicken Pot is a Chinese dish made with a whole chicken, cooked slowly for a long time. High-quality chicken is combined with spices and seasonings, simmered until the meat is tender and the broth is rich.
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  7-Tomato Beef Rice Bowl

  Beef brisket stewed with seven tomatoes, soft and juicy, tender beef infused with flavor, served with rice. Main ingredients: beef brisket and tomatoes, slow-cooked to blend flavors.
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  Three Delicacies Yi Noodles

  Three-delight Yee Mien is a Chinese noodle dish featuring yee mien as the main ingredient, typically paired with shrimp, chicken, and mushrooms. The noodles are first cooked, then stir-fried with the seasoned ingredients and finished with broth or sauce to absorb the rich flavors.
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  Shacha Fried Chicken Legs

  Shacha fried chicken legs is a dish made with chicken legs and fried with shacha sauce. The chicken legs have a crispy exterior and tender meat inside, offering a rich flavor.
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  Chao-Shan Beef Tendon Balls

  Chao Shan beef tendon balls are made primarily from high-quality beef, finely chopped and mixed before being kneaded into small meatballs. The特色 lies in the addition of适量牛筋 during processing, giving the balls both the freshness of beef and a chewy texture.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Beef Brisket and Offal Stew

  Beef brisket and offal stew is a nutritious dish primarily made with beef brisket and offal. The preparation typically involves simmering the beef brisket and offal in a rich, flavorful broth, combined with适量 of spices and vegetables, slow-cooked until the meat becomes tender and the broth becomes浓郁.
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  Pineapple Ice with Glass Noodles

  Pandan pineapple ice is a cold drink made with fresh pineapple and ice. Cut pineapple into pieces, blend with ice to form smooth pulp, add sugar or honey if needed, then serve in a cup.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Bifengtang Fresh Mushrooms

  Hibiscus mushroom dish made with fresh mushrooms, garlic, chili, and breadcrumbs. Sautéed with seasonings and pan-fried until golden and crispy.
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  Hibiscus Shrimp Patties

  Prawn cakes from the Windy Bay are made with fresh shrimp, deveined and minced, mixed with starch, egg white, and scallion-ginger paste, shaped into small patties, then deep-fried until golden and crispy. Crispy outside, tender inside, served with garlic, chili, and cilantro.
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  Braised Beef Tripe,筋, and Shank in Clay Pot

  Beef brisket, tendon, and tripe stewed with spices until tender, creating a rich and flavorful broth.
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  Fresh Wagyu Tenderloin

  Fresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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