Shang Ding Hao Chaoshan Fresh Beef Hotpot (Tian Hui Town Branch)
Hot pot · ⭐ 4.0
2nd Floor, Nos. 207–209, Adj. No. 390, Tianlong South 3rd Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at 2nd Floor, Nos. 207–209, Adj. No. 390, Tianlong South 3rd 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: Spoon Handle Meat, Baby bok choy, Handmade Dumplings.
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: Chengdu
- Category: Hot pot
- Rating: 4.0
- Address: 2nd Floor, Nos. 207–209, Adj. No. 390, Tianlong South 3rd Road
- Popular dishes: Spoon Handle Meat, Baby bok choy, Handmade Dumplings, Cantonese Fried Tofu Skin, Beef Tongue
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Dishes
Spoon Handle MeatPork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
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 DumplingsHandmade dumplings filled with pork and shrimp, wrapped in thin dough and shaped by hand. When cooked, the wrappers become transparent and elastic, with tender, juicy filling, typically served with clear broth or seasoned with soy sauce, green onions, and cilantro.
Cantonese Fried Tofu SkinChao 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.
Beef TongueBeef 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.
Beef Bone Original Soup PotBeef bone broth hot pot is made primarily from beef bones, slowly simmered to create a rich and flavorful soup base. It is served with vegetables, tofu products, or meats as accompaniments, forming a nutritious hot pot dish.
Pork belly fatPork belly fat is a rich, fatty cut from the pig's abdomen, often used in cured meats or slow-cooked dishes for its savory flavor and tender texture.
Chinese chrysanthemum greensGai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
Lotus Root SlicesLotus root slices are a refreshing dish made from fresh lotus roots, sliced thinly and cooked. The preparation typically involves gently stir-frying or simmering the slices to maintain their crisp and tender texture, while a small amount of seasoning enhances the natural sweetness and freshness of the lotus root.