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庖丁鲜切牛肉铺·酸汤牛肉火锅(南强街总店)

Hot pot · ⭐ 4.5

No. 22, Bei Hou Street

Dishes

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  Three-flower tendon

  Three-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
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  Pork Shoulder Tendon

  Pork knuckle dish made from the front leg tendon, simmered or braised with scallions, ginger, soy sauce, and sugar for a chewy, elastic texture.
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  Spoon Handle

  The 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.
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  Tendon Meat

  Anglo 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.
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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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  Doughy Beef

  Duo Duo Beef is a dish featuring large chunks of beef stewed with seasonings after blanching, resulting in tender, flavorful meat. Typically seasoned with doubanjiang, ginger, garlic, and chili, slow-cooked until the sauce thickens.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Special Beef Fried Rice

  A flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
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  Passion Fruit Fish Soup Base

  A tangy and aromatic soup base made with passion fruit, fish bones, ginger, and scallions, ideal for cooking fish dishes.
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  Dendrobium Flower Hanging Dragon

  Dendrobium flower hanging dragon features dendrobium flowers and beef tendon, slow-cooked to tenderize the meat and infuse it with floral fragrance. The dish combines herbal aroma with rich beef flavor, offering a complex taste and nourishing benefits.
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  Old Kunming Charcoal Grilled Beef Skewers

  Fresh beef is cut into chunks, skewered, and grilled over charcoal. The result is tender and juicy with a crispy exterior and rich aroma. Served with a secret sauce for a savory, subtly smoky flavor.
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  Beef brisket fat

  Beef 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.
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  Sour Soup Base

  The sour soup base is crafted from a blend of vegetables and spices, fermented to create a refreshing and tangy broth. Added meats or seafood enhance the flavor, offering a rich and layered taste experience—making it a classic choice in hot pot cuisine.
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  Sour Cabbage Beef Hot Pot

  A hearty hot pot featuring beef and fermented cabbage, simmered slowly to create a tangy, savory broth with tender meat.
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  Sour Cabbage Beef Soup Base

  A savory soup base made with beef and sour cabbage, simmered slowly for rich flavor and tangy aroma.

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