Close

Wang Kao Kao Fresh Beef Shop

Hot pot · ⭐ 4.5

No. 72 Xueshi Street (next to Wang Kao Kao Huo Pen Beef)

Dishes

• 

  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.
• 

  Beef Tenderloin (Half Pound)

  Beef tenderloin, half-pound portion, marinated and grilled over charcoal for a tender, slightly charred flavor.
• 

  Tender Beef (Half Pound)

  Tender Beef (Half Pound) is a dish made with fresh beef that is marinated and quickly stir-fried to retain its soft texture and rich flavor.
• 

  Beef Sauce Rice

  A hearty dish of beef sauce served over steamed rice, seasoned with spices and aromatics for a rich, savory flavor.
• 

  Beef Spinal Cord

  Beef spinal cord is a dish featuring beef spinal cord as the main ingredient, typically cleaned and blanched before being cooked by stewing, steaming, or braising to achieve a tender, soft texture, often enhanced with ginger slices and scallions for flavor and aroma.
• 

  Beef Shank

  Beef shank is the leg muscle of cattle, mainly consisting of lean meat and connective tissue. It's typically blanched, then simmered slowly in a pot with soy sauce, cooking wine, star anise, cinnamon, and other spices until tender and flavorful.
• 

  Beef Shank

  Beef shank braised until tender, offering a chewy texture and rich flavor, perfect sliced and served cold or warm.
• 

  Simmered Beef Bone Soup Base

  A rich and savory soup base made by slowly simmering beef bones for over 8 hours, ideal for hot pots or noodle dishes.
• 

  Paper-thin Crystal Dumplings

  Delicate dumplings made with thin, translucent wrappers filled with shrimp and pork, steamed to perfection for a tender, flavorful bite.
• 

  Crystal Skin Fresh Pork Shumai

  Crystal Skin Fresh Pork Shumai is a dim sum dish featuring a wrapper primarily made from wheat starch. The skin is thin, translucent, and pliable, resembling crystal paper. The filling mainly consists of fresh ground pork, often enhanced with small amounts of shrimp, shiitake mushrooms, and bamboo shoots for added umami. Seasonings include salt, soy sauce, sugar, white pepper, and sesame oil. The wheat starch dough is made by scalding with boiling water, then rolled into extremely thin wrappers. The seasoned pork filling is wrapped, typically topped with a green pea or carrot cube, and then steamed. The finished product has a thin skin and ample filling, with the filling faintly visible through the translucent wrapper, offering a fresh and savory taste.
• 

  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.
• 

  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
• 

  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.
• 

  Snowflake Beef

  Snowflake beef is made from high-quality beef, marinated and sliced or cubed, typically cooked by stir-frying, boiling, or hot-pot. Its tender texture and evenly distributed fat resembling snowflakes give it its name.

Reviews