Gule Niuxiang · Fresh Beef & Offal Hotpot (Longfeng East Road Branch)
Hot pot · ⭐ 3.9
No. 49-6, Longfeng East Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 49-6, Longfeng East Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: One品 Snowflake, Spoon Handle, Tendon Meat.
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: Fuzhou
- Category: Hot pot
- Rating: 3.9
- Address: No. 49-6, Longfeng East Road
- Popular dishes: One品 Snowflake, Spoon Handle, Tendon Meat, Baby bok choy, Handmade Fresh Shrimp Dumplings
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Dishes
One品 SnowflakeA refined dish made from premium beef tenderloin sliced into snowflake shapes, marinated in a secret sauce and quickly stir-fried for a tender, delicate texture.
Spoon HandleThe 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.
Tendon MeatAnglo 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.
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.
Handmade Fresh Shrimp DumplingsHandmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
Hand-Made熟牛肉丸Hand-pounded beef balls made from fresh beef, pounded by hand to achieve elasticity, seasoned and mixed evenly, then cooked by boiling or steaming. Round in shape, firm texture, with a chewy bite.
Signature Beef Offal Hot PotSignature beef offal hot pot features tripe, intestines, lungs, and tendons, simmered with radish, tofu skin, and vermicelli in clear water or broth.
YoutiaoYoutiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
Beef Tripe SoupOx 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.
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.