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Chaofa Chaoshan Beef Restaurant (Shangxiajiu Branch)

Hot pot · ⭐ 4.6

Opposite Chentianji, No. 58 Baohua Road

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Five-layer Pig's Foot

  Five-layer pig's foot is made with pork feet as the main ingredient, and undergoes multiple processes such as marinating, frying, and stewing. The outer skin is crispy, the meat is tender, and it has a rich aroma.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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  Spoon Handle Meat

  Pork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
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  Tendon Meat

  Hanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
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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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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Beef Hot Pot

  Beef 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.
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  Fatty Beef

  Fatty beef uses cuts like brisket or shank, with alternating fat and lean. After cutting and blanching to remove odor, it's simmered or braised with seasonings until tender and flavorful.
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  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.
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  Premium Beef Meatballs

  A delicately crafted dish made from premium beef, hand-pounded into tender meatballs and steamed with shrimp and mushrooms for a rich, savory flavor.
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  Baby Pumpkin

  A small, sweet pumpkin variety commonly steamed or simmered, known for its soft texture and mild flavor. Popular in home cooking and baby food.
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  Snowflake Pork

  Xuehua meat is a dish made from pork tenderloin, sliced thin and marinated with starch and egg white, then quickly stir-fried in hot oil to make the meat tender like snowflakes. It's usually stir-fried with葱姜蒜 or seasoned with sauce.
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  Fresh Wagyu Beef

  Fresh Wagyu beef is carefully prepared using low-temperature cooking or grilling to preserve its tenderness and natural flavor.
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  Fresh Beef Meatballs

  Fresh beef balls are made by finely chopping fresh beef, mixing with seasonings, and shaping by hand or machine into round forms, then boiled or fried. They can be served in soup or as hot pot ingredients, offering a chewy texture and tender meat.

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