Close

Lin Ji Chao Niu Beef Hot Pot (Helikou Branch)

Hot pot · ⭐ 4.8

Jiefang·FUNPARK, intersection of Tian'ai Road and Taoxiang Road

Dishes

• 

  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.
• 

  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.
• 

  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
• 

  Stir-Fried Rice Noodles with Seafood

  Seafood fried rice noodles is a dish made with rice noodles and seafood like shrimp, squid, and clams, stir-fried with scallions, ginger, and garlic. Cooked by soaking the noodles first, then quickly stir-frying with seafood and seasoning with a sauce to absorb the fresh flavors.
• 

  Clear Soup Base

  The clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
• 

  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.
• 

  Fried Pork Dumplings

  Fried pork dumplings are a traditional snack made by wrapping minced pork in rice flour dough and deep-frying until golden and crispy.
• 

  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
• 

  Beef Fried Rice

  Beef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
• 

  Freshly Sliced Beef

  Fresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
• 

  Wok Egg Beef Rice

  A Chinese dish featuring tender beef slices and a soft-boiled egg served over steamed rice, seasoned with soy sauce and aromatics.

Reviews