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牛够力•沙茶鲜牛肉火锅(新天地店)

Hot pot · ⭐ 4.5

50 meters northwest of the intersection of Dongsi Ma Lu and Tianbao Hutong

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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  Yunnan Wild Vegetable Mix

  A cold dish featuring a mix of wild vegetables such as ferns, purslane, and fish mint, blanched and dressed with garlic, chili oil, vinegar, and salt for a fresh mountain flavor.
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  Clear Soup Base

  A clear soup base made by simmering pork bones, chicken frames, and vegetables for a fresh, savory flavor that enhances the natural taste of ingredients.
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  Bursting Beef Meatballs

  A Cantonese dish featuring hand-pounded beef balls with a juicy center, known for their tender texture and rich flavor.
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  Lean beef

  Lean beef refers to less fatty cuts from cattle, such as beef shank or tenderloin, sliced or cubed and cooked by stir-frying, stewing, or boiling. Main ingredient is beef, seasoned with葱姜蒜, and optionally soy sauce or cooking wine.
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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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  Homemade Fresh Handmade Wide Noodles

  Made from high-quality sweet potato starch and pure water, hand-kneaded, stretched, and steamed. The finished product is white in color, with a smooth, chewy texture and strong elasticity. Can be served cold or in soup, a traditional Chinese home-style noodle dish.
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  Braised Cabbage with Beef Balls

  Gongcai beef meatballs is a dish featuring beef meatballs as the main ingredient, paired with gongcai (a dried mustard stem). The beef meatballs are made by mincing beef, adding seasonings, mixing until the mixture becomes elastic, then shaping them by hand or machine into round forms, and finally cooking by boiling or steaming. Gongcai needs to be soaked beforehand and cooked together with the beef meatballs to create a rich, layered texture.
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  Guizhou Sour Soup with Passion Fruit Pot

  Guizhou sour soup with passion fruit pot is based on local fermented rice broth, enriched with fresh passion fruit, pork slices, bean sprouts, and tofu, slowly simmered. The tanginess comes from fermented rice water and natural fruit acid of passion fruit, offering a refreshing, crisp taste with rich fruity aroma and regional flavor.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh tripe, cleaned and cooked by blanching, stewing, or stir-frying. The tripe is crisp and tender with a smooth texture, often enhanced with chili, scallions, ginger, and garlic.
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  Fresh Beef Shank

  Fresh beef shank stewed with spices until tender, offering rich flavor and soft texture.

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