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Enji Chaoshan Beef Hot Pot (Jin Ying Branch)

Hot pot · ⭐ 4.1

6th Floor, No. 298 Shishan Road, Jinying International Shopping Center

Dishes

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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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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Handmade熟牛肉丸

  Handmade beef meatballs made from fresh beef, minced and mixed until elastic, then shaped into balls and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
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  Signature Snowflake Beef

  Signature snowflake beef uses premium tenderloin with fine texture and marbled fat. Sliced and marinated in soy sauce, cooking wine, and starch, then quickly stir-fried or grilled over charcoal to retain tenderness and juiciness.
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  Clear Soup Beef Offal Base

  A clear soup base made with beef offal such as tripe, intestines, and lungs, simmered with ginger, scallions, and spices for a fresh, savory flavor.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
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  Blanched Fresh Tripe

  A Sichuan dish made by quickly blanching fresh beef tripe in boiling water, resulting in a crisp texture and bold spicy flavor.
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  Beef Platter

  Beef Platter: Featuring premium beef carefully sliced and arranged to showcase the diverse cuts and textures of beef. Includes tender filet mignon and rich beef brisket, among other varieties. Simply grilled or pan-seared to preserve the natural flavor and essence of the beef.
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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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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.

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