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Zhai Bian Cun She Fresh Beef Hot Pot (Hongtai Plaza Branch)

Hot pot · ⭐ 4.7

Shop 025, Level 1, Building 2, North Zone, Hongtai Plaza, Ningchuan Road (near Gate 6)

Dishes

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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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  Tendon Meat

  Anglo 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.
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  Crispy Spare Ribs

  A Chinese dish featuring tender pork ribs coated in starch and deep-fried until crispy, offering a satisfying crunch and savory flavor.
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  Chaozhou Beef Hot Pot

  Chao-Shan beef hot pot features fresh beef cuts such as brisket, flank, oxtail, and fatty slices, served with a rich beef bone broth as the base. It is accompanied by dipping sauces like satay sauce, garlic paste, and cilantro. The ingredients are sliced thinly and quickly cooked in the pot, emphasizing precise timing and heat control to maintain the beef's tender texture.
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  Chao Shan Rice Noodles

  Chao Shan Kui Tiao is a traditional Chaoshan snack made primarily from wide rice noodle sheets, served with beef, offal, or seafood, and cooked in a rich broth. The noodles are briefly blanched and then simmered together with the broth, followed by the addition of seasonings and side ingredients. It offers a smooth, elastic texture.
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  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.
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  Beef Bone Original Soup Pot

  Beef bone broth hot pot is made primarily from beef bones, slowly simmered to create a rich and flavorful soup base. It is served with vegetables, tofu products, or meats as accompaniments, forming a nutritious hot pot dish.
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  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
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  Beef brisket fat

  Beef 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.
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  Flying Fish Roe Shrimp Dumplings

  Flying fish roe shrimp dumpling is made with fresh shrimp meat mixed with starch and egg white, then topped with flying fish roe. The shrimp dumpling is smooth, and the roe is plump, offering a rich texture.
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  Fried Tofu Skin

  A crispy snack made by frying tofu skin coated in starch, popular in Chinese cuisine.
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  Tender Fresh Meat

  Fresh tender meat is a dish primarily made with pork, usually using pork tenderloin or梅花肉 (marbled pork). Sliced and marinated with starch, egg white, and seasonings, it's quickly stir-fried or blanched to retain its tender texture.

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