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Shan Xiao Xian · Chuan Shan Beef Hot Pot (Innovation Science Park Store)

Hot pot · ⭐ 4.8

No. 100 Courtyard, Jinghai 7th Road, Building 10, Ground Floor Commercial Unit

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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  Dumpling

  Dumplings are a traditional dish primarily made with meat. The process involves mixing minced meat with an appropriate amount of starch and seasonings, then hand-rolling it into small round balls before cooking. The preparation is simple, resulting in a tender texture and rich nutritional value.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Wagyu Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
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  Handmade Beef Tendon Balls

  Handmade beef tendon meatballs are made primarily from beef tendons and pork. The ingredients are chopped, mixed thoroughly, then hand-formed into round balls and cooked by boiling or frying. The beef tendons provide a chewy texture, while the pork adds a tender and savory flavor.
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  Loquat and Pear Dessert

  A sweet dessert made from loquat and pear, gently stewed with rock sugar for a refreshing and nourishing treat.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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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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  Beef Chest

  Chuck refers to the breast area of pork or beef, typically blanched and then stewed or braised with soy sauce, cooking wine, ginger slices, and other seasonings until tender and flavorful. It can be cooked with vegetables or served as a standalone dish.
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  Beef Chuck Roast

  Streaky pork or beef from the chest area, usually with some fat. Commonly cooked by stewing, boiling, braising, or grilling to make it tender and flavorful. Popular methods include braised in brown sauce, soy-marinated, or marinated and grilled.
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  Vegetable and Mushroom Assortment

  Vegetable and mushroom family feast is a stew featuring fresh vegetables and mushrooms. Common ingredients include shiitake, enoki, king oyster mushrooms, carrots, greens, and tofu, simmered slowly in broth or water to blend flavors and create rich textures.
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  Sour Soup Yinyang Pot

  Yangzi River hot pot features two broths: one sour broth made from tomatoes, white vinegar, and pickled chili, and the other clear or spicy broth. It includes beef, lamb, seafood, tofu, and vegetables, cooked and enjoyed together.

Reviews

• Avery_27
  Honestly the handmade beef tendon balls are a must-order, they're huge and super bouncy with that perfect chew, and when you bite into them the meat juice just explodes in your mouth — so much going on texture-wise. The beef is all sliced fresh right at your table, super tender, and it only takes a quick dip in the broth and it's done. With their dipping sauce it's ridiculously good. We got the sour and clear broth hotpot (half and half), and both sides were amazing — the golden broth was tangy and really woke up my appetite, while the beef bone broth was rich and full of flavor. The place itself was clean, the service was super attentive, and food came out fast too. The beef tongue and shank meat are worth a try too, both had that nice fine texture with a little bite to them.