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Chaocook Chaoshan Premium Hot Pot

Hot pot · ⭐ 4.2

No. 597, Yonghe East Road, 2nd Floor

Dishes

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  Three Flower Toe

  Three-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.
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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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  新鲜牛肉丸

  新鲜牛肉丸以新鲜牛肉为主要食材，经剁碎、搅拌上劲后制成丸状，通过水煮或煎制方式烹熟。制作过程中通常加入少量淀粉、蛋清和调味料以增加弹性和口感。
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  Beef Hot Pot

  A dish featuring thinly sliced beef quickly cooked in a hot broth, commonly served in hot pot or clay pot style, offering tender and flavorful meat.
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  Chaozhou Beef Dry Stir-Fried Rice Noodles

  Chaozhou beef dry stir-fried rice noodles is a Cantonese dish made with beef and rice noodles, stir-fried quickly with scallions and garlic. It has a fresh and fragrant taste, with tender meat, and is a traditional delicacy from Chaozhou.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  Ox Bone Pot

  Beef bone pot is primarily made with beef bones, combined with vegetables such as carrots, potatoes, and onions. After prolonged stewing, the collagen from the beef bones dissolves into the broth, creating a rich and flavorful base. First, the beef bones are blanched to remove any impurities and odor, then they are simmered slowly for several hours with seasonings. Finally, the accompanying vegetables are added and cooked until tender.
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  Pork Belly

  Belly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
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  Crispy Tripe

  Crispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
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  Snowflake

  Xuehua is a dish made from pork tenderloin sliced thin, marinated with egg white and starch, then fried or stir-fried. The finished dish is white like snow, tender in texture, often garnished with scallion and ginger threads.
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  Fresh Wagyu Tenderloin

  Fresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
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  Fresh Beef Tongue

  Fresh beef tongue is a dish made primarily from fresh beef tongue, typically blanched and deodorized, then sliced or cubed and cooked by stewing, pan-frying, or braising.

Reviews

• phantom_kirin
  Besides the seafood, a few of their signature dishes are definitely worth trying too. The deep-fried youtiao was super golden and crispy — honestly amazing on its own or dunked into the congee. The Shunde-style roast goose was a standout, crispy skin, super fragrant meat, and the plum sauce on the side cuts through the richness perfectly. If it's your first time doing congee-base hotpot, go in the order "chicken → seafood → congee" — that way you actually get to taste all the different layers of flavor. The whole place has this kinda Lingnan vibe going on, great for hanging out with friends or bringing the family to try something different. Quick heads up — the restaurant is inside a parking lot, way easier to come in through the back door, don't end up wandering around lost like we did lol. Overall the ingredients were really fresh and the flavor was on point, easily one of the better hotpot spots around Huilongguan. Would come back for sure.