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Chao Niu · Chaoshan Freshly Sliced Hot Pot (Liyang Branch)

Hot pot · ⭐ 4.6

锦绣路1号十字路口

Dishes

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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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  Angus Snowflake

  Angus Snowflake is made from premium Angus beef with a marbled texture, prepared using low-temperature cooking or charcoal grilling for tender and juicy flavor.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Ox Five Blessings Platter

  A platter featuring five premium beef cuts—beef brisket, tongue, tripe, stomach, and tendon—slow-cooked in a secret braising sauce and sliced for a rich, layered taste.
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  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
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  Beef Bone Original Soup Base

  A rich, slow-cooked broth made from beef bones, ideal as a base for hot pots or stews.
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  Premium Original Cut Beef

  Premium original cut beef made from high-quality beef cuts, hand-cut to preserve natural texture and tenderness, ideal for hot pot or pan-searing.
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  Glutinous Rice with Luncheon Meat

  A creative dish combining glutinous rice and luncheon meat, where the meat is wrapped in rice and steamed for a soft, savory flavor.
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  Stewed Beef Brisket

  Braised pork belly is a dish primarily made with pork belly (pork neck meat). Typically, the pork belly is sliced and marinated with soy sauce, cooking wine, ginger slices, and other seasonings, then blanched or boiled until cooked through. Finally, it is stir-fried with green onion segments, garlic, chili peppers, and other ingredients.
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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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