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Nancheng Shili Fresh Beef Hot Pot (Ronghui Old Business District Branch)

Hot pot · ⭐ 4.6

Building 13, Ronghui Jinan Old Commercial District, No. 333 Jing Si Road (Jing Si Wei San Bus Stop)

Dishes

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  Wu Zhi Mao Tao Chicken Soup with Chaozhou Fresh Shrimp Stir-Fried Rice Porridge

  Chicken soup simmered slowly with Wu Zhi Mao Tao, served with a fresh shrimp porridge from Chaozhou, quickly boiled. Clear broth, fresh taste, smooth and refreshing rice porridge highlighting natural ingredients.
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  Pork Belly and Shank Stew

  A savory dish made with pork belly and pork shank, slow-cooked to tender perfection.
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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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  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.
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  Hand-Beaten Secret-Recipe Sesame Paste Flatbread

  Hand-pounded flatbread with a crispy exterior and soft interior. Made with sesame paste as the main ingredient, combined with sweet flour sauce and spices, then baked to create a rich aroma.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Fried Tofu Skin

  Fried tofu skin is a Chinese dish primarily made with tofu skin. The tofu skin is cut into strips or pieces and deep-fried in hot oil until golden and crispy, resulting in a fragrant outer crust and a soft interior. It can be eaten as is or paired with sauces, and also used as an ingredient in other dishes.
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  Spicy Beef Offal Hot Pot

  A rich hot pot featuring beef offal like tripe, intestines, and lungs, slow-cooked in a spiced broth for deep flavor.
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  Chaozhou Raw-marinated Freshwater Prawn

  Fresh live prawns from Chaozhou are marinated with salt, ginger, garlic, and spices without cooking, preserving their natural sweetness and freshness. The texture is crisp, with a strong savory and aromatic ginger-garlic flavor highlighting the seafood essence.
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  Beef Ball Hot Pot

  A hearty hot pot featuring beef balls, vegetables, and mushrooms simmered in a savory broth.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Secret-Recipe Beef

  Secret recipe beef uses high-quality beef shank, marinated in a special sauce and slowly stewed over low heat until the meat becomes tender. The dish has a bright red color, clear beef texture, melts in your mouth, with rich sauce aroma, enhanced by selected spices to create a unique flavor.
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  Beef Tenderloin

  Beef brisket is made from the most active muscle in the cow's neck, named for its marbled fat distribution. To prepare it, slice the brisket thinly and briefly blanch it in boiling water, then enjoy with a specially crafted sauce.

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