Good Cow · Shantou Beef Hot Pot (Qingkou Store)
Hot pot · ⭐ 4.2
Nongguang Road 1–18
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 Nongguang Road 1–18. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-layer beef, Beef Offal Soup Base, Beef Meatballs.
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: 4.2
- Address: Nongguang Road 1–18
- Popular dishes: Five-layer beef, Beef Offal Soup Base, Beef Meatballs, Beef Hot Pot, Beef Tongue
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Dishes
Five-layer beefFive-layer beef is a dish made primarily with high-quality beef, carefully prepared through a meticulous cooking process. The beef is sliced thinly, marinated with a specially crafted seasoning, and then stir-fried to preserve its tender and juicy texture.
Beef Offal Soup BaseA rich soup base made from beef offal, slow-cooked for hours to create a savory and aromatic broth, commonly used in hot pot or noodle dishes.
Beef MeatballsBeef 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 Hot PotBeef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
Beef TongueBeef 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.
Beef TripeBeef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
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.
Fresh Sirloin with VegetablesA Cantonese dish featuring tender beef sirloin paired with fresh vegetables in a savory sauce.