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大吉利潮汕牛肉火锅(华地金融店)

Hot pot · ⭐ 4.6

Intersection of Qianshan Road and Wanhe Road

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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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Hand-Hammered Beef Meatballs

  Hand-hammered beef balls made from fresh beef, finely pounded by hand, mixed with starch, scallion-ginger water, and seasonings, then shaped into balls and cooked by boiling or pan-frying.
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  Bauhinia Tofu

  Mu Lian Tofu is a dish primarily made from tofu, carefully prepared through a meticulous process. The tofu is first sliced thinly and then paired with a specially crafted sauce. Through steaming, the sauce fully penetrates the tofu, preserving its delicate and smooth texture.
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  Shacha Sauce

  Shacha sauce is a seasoning made primarily from peanuts, sesame seeds, garlic, onions, and chili peppers. It has a light brown color and a paste-like consistency, offering a unique complex aroma from garlic, onions, and peanuts, as well as a savory umami flavor from dried shrimp and soy sauce, along with a subtle sweetness and mild spiciness.
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  Egg and Beef Rice Noodles

  A classic Cantonese stir-fried rice noodle dish with beef, eggs, and scallions, known for its savory flavor and smooth texture.
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  Chao-Shan Style Crispy Beef

  Chao-Shan specialty crispy beef slices use beef shank, marinated and lightly coated with starch, then deep-fried until golden and crispy outside with tender inside. Rich aroma and firm texture.
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  牛骨浓汤锅底

  牛骨浓汤锅底以牛骨为主要食材，经过长时间熬煮，提取骨髓和胶质，形成浓郁汤底。通常加入姜片、葱段等辅料去腥增香，部分版本会添加胡萝卜、洋葱等蔬菜提升风味。制作过程中注重火候控制，使汤汁醇厚，适合搭配各类食材涮煮。
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  老广东鲜竹升面

  老广东鲜竹升面是一道以新鲜竹升（竹制工具）捶打而成的面条，主要食材包括面粉和清水，通过手工捶打使面团更加筋道。面条煮熟后搭配猪骨汤或海鲜汤底，常配以虾仁、猪肉片等配料。
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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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  Pan-Fried Shrimp Pancakes

  Pan-fried shrimp pancakes are made from fresh large shrimp, mixed with starch, eggs, and seasonings into a batter, then pan-fried. The exterior is golden and crispy, while the inside is tender and juicy, with firm, chewy shrimp meat and a rich aroma.

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