Xishan Chaoniu Fresh Beef Hot Pot (Longtian Branch)
Hot pot · ⭐ 4.0
No. 89-5, Longfei Road (opposite Industrial Bank)
Dragon Mate tips
If you are traveling in China to visit Fuzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 89-5, Longfei Road (opposite Industrial Bank). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly and Shank Stew, Tendon Meat, Tenderized Meat.
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: Fuzhou
- Category: Hot pot
- Rating: 4.0
- Address: No. 89-5, Longfei Road (opposite Industrial Bank)
- Popular dishes: Pork Belly and Shank Stew, Tendon Meat, Tenderized Meat, Chao Shan Hand-Made Raw Beef Balls, Chaoniu Four Grid
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Pork Belly and Shank StewA savory dish made with pork belly and pork shank, slow-cooked to tender perfection.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Tenderized MeatTender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
Chao Shan Hand-Made Raw Beef BallsChao Shan hand-made raw beef balls are made from fresh beef, pounded by hand to achieve a firm and elastic texture. They are typically served in clear soup or hot pot, a traditional delicacy of the Chaoshan region.
Chaoniu Four GridA fusion dish featuring four beef cuts—beef brisket, short rib, flank, and tongue—slow-cooked in a secret sauce and served in four compartments for rich, layered flavors.
Fatty Delight MixFéi 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.
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.
SnowflakeXuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.