Close

Linji Chaoshan Beef (Longhu Chun Sen Xing Yue Hui Store)

Hot pot · ⭐ 4.1

Unit 1F, Zone 5, Longhu Chongqing Chunsen Xingyuehui, No. 258, Beibin First Road

Dishes

• 

  Three-flower Beef Roll

  A Chinese dish featuring sliced beef rolled with vegetables like carrots and bell peppers, stir-fried to a tender and flavorful finish.
• 

  Spoon Skin

  Skillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
• 

  Braised Vegetables Platter

  A platter of assorted vegetables braised in a savory sauce, featuring tofu skin, seaweed, vegetarian chicken, mushrooms, and carrots.
• 

  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.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Grilled Beef Skewers

  Grilled beef skewers are made by cutting tender beef into cubes and threading them onto bamboo or metal skewers. After marinating, they are grilled over charcoal or in an oven until the surface turns golden and the meat becomes tender. Enjoy with spices and seasonings for a rich and flavorful experience.
• 

  Beef Neck with Orchid

  A dish featuring beef neck meat cooked with orchids, resulting in a rich and aromatic flavor.
• 

  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
• 

  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.
• 

  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
• 

  Bok Choy Beef Fried Rice

  A savory dish of stir-fried rice with tender beef and fresh bok choy, seasoned with soy sauce and oyster sauce.

Reviews