Chao Sheng Ji Beef Hot Pot (Xinyong Store)
Hot pot · ⭐ 4.0
Shop 201–205, No. 22, Hailang East Road, Jiangpu Street, Jiangpu Subdistrict
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop 201–205, No. 22, Hailang East Road, Jiangpu Street, Jiangpu Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Flower Toe, Spoon Skin, Big Knife Tripe.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Hot pot
- Rating: 4.0
- Address: Shop 201–205, No. 22, Hailang East Road, Jiangpu Street, Jiangpu Subdistrict
- Popular dishes: Three Flower Toe, Spoon Skin, Big Knife Tripe, Baby bok choy, Signature Beef Bone Soup Base
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Three Flower ToeThree-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.
Spoon SkinSkillet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.
Big Knife TripeBig Knife Tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and cut into large pieces, then marinated with a specially prepared chili sauce and spices. During cooking, it is stir-fried quickly over high heat to maintain its tender texture and achieve an appealing color.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature Beef Bone Soup BaseA rich beef bone soup base made by slow-cooking fresh bones with spices and herbs for hours, delivering a deeply savory and nourishing broth.
Kelp KnotSea tangle is a dish primarily made with kelp, typically cut into small pieces or knots, blanched, then stir-fried with garlic and ginger, or simmered in broth to absorb flavor. Some recipes add tofu or meat slices for enhanced texture.
Freshly Sliced Yellow Beef SirloinFreshly sliced yellow beef sirloin, tender and flavorful, quickly blanched to preserve its natural taste.
Fresh Duck IntestinesA dish made from fresh duck intestines, quickly blanched or stir-fried for a crisp and tender texture, often seasoned with garlic and chili.