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A taste of Shenzhen

Ba He Li Hai Ji Beef Hotpot (Shenzhen branches)

八合里海记牛肉店

A Chaoshan beef hotpot chain with its Shenzhen branches, including one at Shuiwei close to the Hong Kong border and others around the city. Beef is cut to order and sold by cut, each with its own cooking time. This is the place to learn cuts like hanging tender and spoon meat. It is a chain, so treat it as reliable rather than a hidden gem.

¥90–150 per person≈ US$13Several branches, e.g. Shuiwei (near Luohu border) and MixC (华润万象城); exact addresses not confirmed
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Why come here

A place worth making time for

No verified award. Known as a Chaoshan beef hotpot chain (2008 origin) with cut-by-cut ordering and a fresh-cut, no-overnight-meat pitch.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Hanging tender, the prized cut (吊龙)
  • Spoon-handle beef (匙柄)
  • Three-flower toe (五花趾)
  • Chest fat (胸口油)

What it actually tastes like

Beef is eaten almost raw, dipped in broth for seconds, so cook it longer if you are unsure. The shacha dipping sauce contains peanut, sesame, fish and dried shrimp. Offal and tendon cuts are on the menu.

Allergens in this kitchen

soysesamepeanutfishshellfish

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.