Gu Jia Xian Niu Fang · Chaoshan Beef Hot Pot (Xinhualian Branch)
Hot pot · ⭐ 4.7
Yinxing Road, Wangcheng District
Dragon Mate tips
If you are traveling in China to visit Changsha, this restaurant is worth a stop for great food. This restaurant is located at Yinxing Road, Wangcheng District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three Flower Toe, Tendon Meat, Prosperity Beef Banquet.
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: Changsha
- Category: Hot pot
- Rating: 4.7
- Address: Yinxing Road, Wangcheng District
- Popular dishes: Three Flower Toe, Tendon Meat, Prosperity Beef Banquet, Sea Goose Intestine, Chao-Shan Dry Fried Beef Rice Noodles
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Dishes
Three Flower ToeThree-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
Tendon MeatAnglo 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.
Prosperity Beef BanquetA luxurious banquet featuring various beef cuts such as brisket, shank, tongue, and tripe, slow-cooked and seasoned to perfection for rich flavor.
Sea Goose IntestineA dish made from fresh sea goose intestines, stir-fried with garlic and ginger for a crisp, savory flavor.
Chao-Shan Dry Fried Beef Rice NoodlesA Cantonese classic dish featuring beef and rice noodles stir-fried quickly with vegetables, known for its rich flavor and wok hei.
Beef TripeBeef tripe is made from fresh beef tripe, which is cleaned, sliced, and quickly stir-fried with seasonings such as garlic and ginger. The dish features distinct tripe slices with a tender yet slightly chewy texture.
Beef MeatballsBeef 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.
Crispy Beef TripeA Sichuan-style cold dish made with beef tripe, quickly blanched and tossed with garlic, chili oil, and herbs for a crisp texture and spicy flavor.
金牌牛腩金牌牛腩以牛腩为主料，配以胡萝卜、土豆等辅料，经过焯水后与香料一同炖煮，直至牛腩软烂入味。
Gu Jia Beef Broth Dual-Flavor Hot Pot BaseGu Jia Beef Broth Dual-Flavor Hot Pot Base is a two-flavor hot pot soup base. One side is a clear beef bone broth, primarily made by simmering beef bones, brisket, white radish, and corn for an extended period, resulting in a clear soup that highlights the original aroma of beef. The other side is a spicy beef tallow broth, mainly prepared by stir-frying beef tallow, various chili peppers, Sichuan peppercorns, broad bean paste, and spices before simmering, yielding a bright red soup with a rich, numbing, and spicy flavor. The two broths are placed in separate compartments of a specially designed dual-pot, allowing diners to enjoy both mild and intense flavors simultaneously.
Gu Jia Beef Soup Spicy and Mild Hot PotA spicy and mild hot pot featuring slow-cooked beef soup, with one side spicy Sichuan-style broth and the other a rich, savory bone broth.