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Zuotingyuan Fresh Beef Hot Pot (Chuansha Baitian Store)

Hot pot · ⭐ 4.5

4th Floor, Bailian Chuansha Shopping Center, No. 5398 Chuansha Road

Dishes

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  10-Second Meat Stir-Fry

  A quick-cooking dish featuring thinly sliced beef or lamb cooked in boiling broth for just 10 seconds, resulting in tender and flavorful meat.
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  Pork Skin Roll

  Skillet pork is a dish primarily made with pork skin and pork. The pork skin is blanched, sliced into strips, and then stewed or braised together with fatty pork belly until the skin becomes soft and tender while the meat absorbs rich flavors. Common seasonings such as soy sauce, sugar, and cooking wine are added during preparation to give the dish a glossy red color and a complex taste.
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  Tenderloin - Fresh Meat Today

  Hanglung is a tender beef cut from the sides of the cow's back. Fresh meat refers to beef slaughtered the same day and cooked directly after simple preparation. Common cooking methods include quick boiling or stir-frying to preserve its natural flavor.
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  Signature Beef Offal Hot Pot

  A signature hot pot featuring tender beef offal in two distinct broths—one spicy Sichuan-style red broth, the other a mild bone broth—perfect for sharing.
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  Hot Pot Trio

  Hot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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  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.
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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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  Spicy Beef Offal Yumbang Pot

  A signature beef offal hot pot with two distinct flavors: spicy Sichuan-style red broth and savory bone broth, featuring tender offal in rich, aromatic soup.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.
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  Black Tripe

  Black tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.

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