Yu Shang Niu Beef Hot Pot
Hot pot · ⭐ 4.1
No. 16, Baoji Road, Room 103, Fumin Da Science & Innovation Center
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 16, Baoji Road, Room 103, Fumin Da Science & Innovation Center. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly, Mountain Spring Water Hot Pot Base, Dry-Fried Beef Rice Noodles.
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: Shenzhen
- Category: Hot pot
- Rating: 4.1
- Address: No. 16, Baoji Road, Room 103, Fumin Da Science & Innovation Center
- Popular dishes: Pork Belly, Mountain Spring Water Hot Pot Base, Dry-Fried Beef Rice Noodles, Beef Shank, Beef Tendon Stir-Fry
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Dishes
Pork BellyPork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
Mountain Spring Water Hot Pot BaseA hot pot base made from natural mountain spring water, simmered with aromatic spices and ingredients to enhance the freshness of meats, vegetables, and seafood.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Beef ShankA traditional Cantonese dish made from beef shank, slow-cooked in a savory broth with spices and served sliced.
Beef Tendon Stir-FryA spicy stir-fried dish made with beef tendons, known for its chewy texture and bold flavors.
Beef brisket fatBeef 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.
Fermented Bamboo Shoot Beef RiceBeef brisket and tofu skin rice is made with beef brisket and tofu skin as the main ingredients. The beef brisket is blanched and then stewed with spices until tender. The tofu skin is soaked beforehand and cooked together with the beef brisket to absorb the broth. Finally, the stewed beef brisket and tofu skin, along with the sauce, are poured over rice to create the dish.
Beef and Enoki Mushroom Rice BowlA savory dish featuring tender beef slices and crisp enoki mushrooms served over steamed rice, creating a rich and satisfying meal.
High-Calcium Beef Bone Soup BaseA rich, slow-cooked beef bone soup base infused with herbs and vegetables, ideal for health and nourishment.