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Quansheng He • Three Cows Hot Pot (Ban Tian Branch)

Hot pot · ⭐ 4.5

No. 2-4, Hekan Road & Hekan Comprehensive Building Commercial Street (Exit B of Wuhe Metro Station)

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Handmade Rice Noodles

  Handmade rice noodles are a traditional Cantonese dish made from fresh rice batter, steamed into wide strips and served in broth or stir-fried with meat and vegetables.
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  Signature Chao-Shan Stone Olive Crispy Chicken Pot

  Fresh chicken marinated and deep-fried to crispy skin, then simmered with Chao-Shan stone olive for a rich, savory broth. Tender meat meets aromatic olive flavor.
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  Spicy Beef Offal Hot Pot

  A flavorful hot pot featuring beef offal like tripe, intestines, and tendons, slow-cooked with spicy chili and aromatic spices.
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  Authentic Chaoshan Beef Balls

  Authentic Chao-Shan beef balls are made from fresh beef leg meat, hand-pounded into a gel-like consistency, then mixed with salt, monosodium glutamate, starch, and shaped into balls before boiling. The key is hand-pounding to blend fibers for a chewy texture.
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  Chao Shan Fried Pork Dumplings

  Chao Shan fried meat dumplings are a traditional snack made by wrapping minced pork in rice batter skin and deep-frying until golden and crispy.
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  Crispy Fish Skin and Peanuts

  A refreshing cold dish made with blanched fish skin and fried peanuts, tossed in a tangy and spicy dressing for a crisp, flavorful bite.
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  Crispy Beef Tripe

  Spicy beef tripe is a dish made from beef tripe, quickly blanched or stir-fried to retain its crisp texture, often cooked with garlic, chili, and green onion.
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  牛肚牛腩煲

  牛肚牛腩煲主要由牛肚和牛腩为主要食材，经过焯水处理后与香料、酱油、料酒等一同炖煮而成。牛肚质地脆韧，牛腩肥瘦相间，两者在慢火炖煮中融合，形成浓郁的汤汁。
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  Fresh Tender Beef Slices

  Fresh tender beef slices made from high-quality beef, quickly stir-fried to retain a soft and juicy texture with aromatic seasonings.
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  Braised Beef Offal Pot

  Braised beef offal in clay pot is primarily made with beef tripe, beef intestines, and beef lungs, combined with辅料 such as radish, tofu skin, and tofu, then slowly stewed in a clay pot. First, the beef offal is blanched to remove odor, then simmered together with spices until tender and flavorful.
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  Secret-Recipe Nourishing Lamb Stew

  A rich stew made with lamb and traditional Chinese herbs, slow-cooked to perfection for a nourishing and flavorful dish.
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  Selected Beef Brisket and Offal Stew

  A rich stew made with selected beef brisket and offal, slow-cooked in a savory sauce for tender, flavorful meat.
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  Spicy Beef Offal Stew

  Spicy beef offal stew made with牛肚,牛肠,牛筋 and seasoned with chili, Sichuan pepper, ginger, and garlic. After cleaning and blanching the offal to remove odor, it's slowly simmered in a clay pot with spices for rich flavor.

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