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Shadan Biao Char Lung Niu Zaou Bao (West Sanqi Wanxiang Hui Store)

Hot pot · ⭐ 4.5

140 meters east of the intersection of Jiancaicheng Middle Road and Jiancaicheng West Road

Dishes

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  Huafeng Three Delicacies Noodles

  Hua Feng Three Delicacies Noodles is a classic noodle dish made from high-quality wheat flour noodles, paired with selected seafood, vegetables, and seasonings. To prepare, cook the noodles until tender, then add the specially formulated three-delicacies seasoning packet and mix well. The noodles are chewy and smooth, while the three-delicacies seasoning is rich and aromatic, offering diners a unique taste experience.
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  Wagyu Beef Meatballs

  Beef balls made from premium Wagyu beef, finely minced and mixed with seasonings, then hand-formed into round shapes and cooked by boiling or steaming. Tender and elastic in texture.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Condiment Station

  The condiment station is a dish that combines various seasonings, typically including minced garlic, minced ginger, chopped chili, crushed peanuts, and chopped cilantro. These seasonings are carefully blended and mixed to enhance the flavor and texture of a wide range of main dishes. The preparation is simple—just chop the ingredients and mix them in specific proportions before serving.
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  Crispy Cantonese Milk Pudding

  Crispy milk is a traditional Cantonese dessert made primarily from fresh milk and rice paper. The fresh milk is processed through a special technique to become thick and creamy, then wrapped in rice paper and deep-fried until golden and crispy.
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  Fresh Beef Tripe

  Fresh beef tripe is cleaned, sliced into strips or pieces, blanched in water to remove odor, then stir-fried or mixed with seasonings to maintain its crisp and tender texture.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters (mussels), combined with eggs, starch, and scallions. The preparation involves mixing the oysters with seasonings and then pan-frying them in a flat pan until golden and crispy, resulting in an appealing aroma and appearance.
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  Beef Offal Stew

  Beef offal stew is a nutritious dish made primarily from beef tripe, heart, and tongue, slow-cooked with spices and seasonings. During cooking, the various offal ingredients gradually simmer in the pot, absorbing the flavors of the seasonings, resulting in tender meat and rich, flavorful broth.
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  Wangzha Shan zha Sour Plum Drink

  Wang Zha Mountain Haws Plum Drink is made from hawthorn, dried plums, and tangerine peel, with licorice and osmanthus as additives. After boiling and filtering, it becomes a deep brown liquid with a sweet-sour taste and fruity, herbal aroma.
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  Premium Beef Brisket and Offal Stew

  Premium beef brisket and offal stew, made with high-quality beef brisket and various offal parts such as beef tripe and beef tendons, carefully simmered to achieve tender and juicy meat, paired with specially crafted spices and sauce to deliver a rich beef flavor.
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  Old Guangdong-style Beef Offal Stew

  Old Guang-style beef offal stew is a traditional Cantonese dish, primarily made with beef tripe, beef tendons, and beef brisket, paired with vegetables such as radish and tofu. It is slowly simmered until the broth becomes rich and the meat is tender and fall-off-the-bone.
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  Old Guangdong-style Beef Offal Stew

  Old Guang-style beef offal stew features tripe, intestines, and lungs, slow-cooked with radish, scallions, and ginger in a clay pot. Seasoned with soy sauce, star anise, and cinnamon for rich flavor and tender texture.

Reviews

• lemon_fisher
  The old Cantonese-style beef offal hotpot was honestly worth trying, the offal was stewed till super tender and full of flavor, the broth was rich and tasted really warming. The tripe had a nice chew to it, the beef intestines were fatty in a good way, and the radish had soaked up all the broth which was just so good. The place has that old Hong Kong style decor, the vibe is super on point with neon lights and retro decorations that make you feel like you're actually in old Hong Kong. The servers were nice too, when they added more broth they'd use a fan to block the splatter which was a really thoughtful touch. We got the group deal and the portions were huge, three people couldn't even finish it, great value for sure.