Close

Zuo Ting You Yuan Fresh Beef Hot Pot (Suzhou Joy City Store)

Hot pot · ⭐ 4.8

Shop L4-21, Suzhou Joy City, No. 1999 Yuyao Road

Dishes

• 

  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.
• 

  Pork Skin Roll

  Skillet pork is a dish primarily made with pork skin and pork. The pork skin is blanched, sliced into strips, and then stewed or braised together with fatty pork belly until the skin becomes soft and tender while the meat absorbs rich flavors. Common seasonings such as soy sauce, sugar, and cooking wine are added during preparation to give the dish a glossy red color and a complex taste.
• 

  Tenderloin - Fresh Meat Today

  Hanglung is a tender beef cut from the sides of the cow's back. Fresh meat refers to beef slaughtered the same day and cooked directly after simple preparation. Common cooking methods include quick boiling or stir-frying to preserve its natural flavor.
• 

  Rutabaga from Rugao

  A traditional dish made from the famous white radish of Rugao, Jiangsu, typically pickled or stir-fried for a fresh and savory taste.
• 

  Signature Beef Offal Hot Pot

  A signature hot pot featuring tender beef offal in two distinct broths—one spicy Sichuan-style red broth, the other a mild bone broth—perfect for sharing.
• 

  Sunlight Tomato Beef Bone Hot Pot

  Sunlight tomato beef bone hot pot features a rich tomato broth made by simmering beef bones with fresh tomatoes, creating a sweet and sour flavor; the other side offers clear or spicy broth, paired with beef slices and vegetables for dipping.
• 

  Beef Luncheon Meat

  Beef luncheon meat is made from minced beef, starch, seasonings, and other ingredients, mixed, filled, and cooked by steaming or heating to form a solid shape. It's usually cylindrical or rectangular with a smooth texture, easy to slice.
• 

  Beef Meatballs

  Beef 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.
• 

  Special Beef Patty

  The specialty beef patty is primarily made by finely chopping fresh beef and mixing it with seasonings such as scallions, ginger, soy sauce, and cooking wine. The mixture is then shaped into patties and cooked by pan-frying or grilling. The finished product has a slightly charred exterior and a juicy interior.
• 

  Fatty Pig's Trotter

  Féi pián is a dish primarily made with pig trotters. Typically, the pig trotters are blanched and then stewed together with seasonings until tender and flavorful. During preparation, ingredients such as soy sauce, sugar, and cooking wine may be added to achieve a bright red color and rich taste.
• 

  Spicy Beef Offal Yumbang Pot

  A signature beef offal hot pot with two distinct flavors: spicy Sichuan-style red broth and savory bone broth, featuring tender offal in rich, aromatic soup.
• 

  Horse Chestnut Shrimp Chicken Slurry

  A dish made with chicken breast, water chestnuts, and dried shrimp, blended into a smooth mixture and steamed for a tender, savory texture.
• 

  Fresh Beef Plate with No Drop

  A dish featuring fresh beef that stays securely on the plate, tender and flavorful.

Reviews