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Chao Chao Chao · Charcoal Beef

Hot pot · ⭐ 3.9

No. 250-29 Baixiang Street, Nanjimen Subdistrict

Dishes

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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Full Beef Banquet

  The Whole Beef Banquet features beef as the main ingredient, including various parts such as beef tongue, tripe, tendons, and shank. The dishes are prepared using multiple methods like stewing, boiling, stir-frying, and grilling, fully showcasing the diverse textures and rich nutrition of beef.
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  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.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Fried Shrimp

  Fried shrimp is a dish made by deep-frying fresh shrimp coated in batter or flour until golden and crispy, offering a deliciously crunchy exterior and tender interior.
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  Beef Tongue

  Beef 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.
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  Revolutionary Beef

  Niu Zhuan Kun Qian is a beef dish typically made with beef shank or brisket, simmered or braised until tender. Seasoned with scallions, ginger, garlic, star anise, cinnamon, and soy sauce, sugar, and rice wine.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Stewed Pork Belly

  A dish made by stewing pork belly with soy sauce and aromatics until tender, commonly served in Chinese households.
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  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.
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  鲜牛脊髓

  鲜牛脊髓是一道以牛脊髓为主要食材的菜肴，通常经过清洗、焯水处理后，与葱姜等辅料一同炖煮或清蒸，保持其原汁原味。部分做法会加入高汤提升鲜味，使肉质软嫩、口感细腻。
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  Black Tiger Shrimp Dumplings

  Black tiger shrimp balls are made from fresh black tiger shrimp, which are deveined and washed before being minced into a shrimp paste. A suitable amount of starch and egg white is added and mixed until smooth. During cooking, the shrimp paste is squeezed into boiling water to set its shape, then cooked through and removed. It is served with clear soup or seasonings, offering a鲜嫩口感 and rich shrimp flavor.

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