Close

Yeh Ji Chaoniu Zhuang Chaoshan Beef Hot Pot (Yongxin Road Branch)

Hot pot · ⭐ 4.8

160 meters southeast of the intersection of Yongxin Road and the western section of Longshou North Road

Dishes

• 

  Five-layer Pork

  A Chinese dish made with pork belly, seasoned and cooked by pan-frying or braising to achieve a rich, savory flavor.
• 

  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
• 

  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
• 

  Signature Beef Bone Clear Soup Base

  A clear soup base made by slow-cooking beef bones for hours, seasoned with ginger and scallions, resulting in a fresh and savory broth perfect for hot pot.
• 

  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
• 

  Chao Shan Chrysanthemum Greens

  A Cantonese dish made with fresh chrysanthemum greens, stir-fried simply with garlic and ginger for a light, fresh taste.
• 

  Cantonese Watercress

  Chao Shan watercress is made primarily with fresh watercress, combined with适量 garlic paste and seasonings. First, wash the watercress thoroughly, then sauté the garlic until fragrant, add the watercress and stir-fry quickly. Finally, season with salt and monosodium glutamate, stir briefly, and it's ready to serve—preserving the fresh and tender texture of the watercress.
• 

  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
• 

  Beef Stir-Fried Rice Noodles

  Beef stir-fried rice noodles is a dish featuring beef and flat rice noodles. The rice noodles, made from rice batter, are smooth and chewy. Thinly sliced beef is stir-fried with the noodles, seasoned with soy sauce and oyster sauce, and often includes onions and bean sprouts for added flavor and texture.
• 

  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
• 

  Fish Roll and Fish Skin Dumpling Platter

  The fish roll and fish skin dumpling platter consists of steamed fish rolls made from fish paste and fish skin dumplings filled with fish meat, both prepared by steaming or boiling. The dish features a fresh, tender, and chewy texture with prominent seafood aroma and mild taste.

Reviews