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Wu Che Niu Chaoshan Beef Hot Pot

Hot pot · ⭐ 3.7

Rooms 108–110, 1st Floor, Building 2, Tianhe Plaza, No. 558 Nong Baixi Road, 100 meters east of the Industrial and Commercial Bank of China

Dishes

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  Pork Belly

  Pork 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.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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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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  Four-color Noodles

  A colorful Chinese noodle dish made with red, yellow, green, and white ingredients such as carrots, spinach, eggs, and noodles, prepared by steaming or stir-frying for a balanced taste and vibrant appearance.
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  手打墨鱼丸

  手打墨鱼丸以新鲜墨鱼为主要食材，经手工捶打成泥后加入适量淀粉、蛋清和调味料搅拌均匀，再捏成丸状煮熟。制作过程中强调手工捶打以保持墨鱼的弹性和口感。
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Hot Pot Sausage

  A small sausage made from pork, seasoned and stuffed into casings, commonly served in hot pot dishes for a savory and juicy experience.
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  Beef Tripe Soup

  Ox knuckle is a dish made primarily from beef bones, especially knuckle or tail bones, slowly simmered to infuse the broth with collagen and nutrients. After blanching to remove odor, it's cooked with scallions, ginger, star anise, and other spices over low heat for several hours until tender and the broth turns creamy white.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Freshly Sliced Wagyu Tenderloin

  Freshly sliced Wagyu tenderloin, gently cooked to preserve tenderness and natural flavor, served with minimal seasoning or black pepper sauce.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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