📍 A must-eat in Shenzhen! Just beef hotpot 🍲Flower platter

I'm going north for the weekend, this time I'm going to eat the popular beef hot pot! Experience the unique taste of Shenzhen, the taste of Shenzhen promoted by Shenzhen, must be stubborn! Limited-time 50% off single items in April, as well as a bustling beef platter and a wild mushroom soup pot!
📍 Location is located in the Innovation and Technology Center, very convenient to cross the border in Shenzhen Bay!
🍴The menu focuses on the industry's first beef ~ Adopt homemade pasture beef, ready to eat, 3 hours to serve, ingredients are super fresh; and a total of six kinds of beef arranged in a large circle 360 ​​° rotation to eat meat, including hanging dragon, tender meat, fat beef, chest oil, beef tongue arranged in a large circle 360 ​​° rotation meat parts!
💫 The shop has an open and transparent glass showcase, where you can watch the master's freshly cut various parts of the yellow bull, decorated with red and black as the main color, full of atmosphere!
🍲 Wild mushroom beef reunion: fat meat tender, fat distribution evenly, melt in the mouth, no fishy taste, perfect with the soup; beef tongue soft and crispy, bite down elastic;
🍄 Wild mushroom soup pot: fresh and rich, first drink a bowl to know, the aroma of mushrooms comes to the nose, so that every piece of meat is more delicious.
🌸Flower Beef Platter: Fresh beef like petals, visual enjoyment and taste enjoyment combined, delicate meat, beautiful appearance and delicious.
🦪 Milk Mountain Oysters: The flesh is thick and tender, gently rinse for 30 seconds, fresh and delicious, definitely the highlight of the hot pot!
🥢 Beef gluten balls: muscle Q bouncy, fresh and fragrant taste, with special sauce, the taste is even higher.

📍Only Beef Hot Pot (Innovation Technology Center Store)
Address: Shop 20, 23-26, B1 Floor, Building A, Shenzhen Bay Innovation Technology Center, Gaoxin South 9th Road (280 meters from Keyuan MTR Exit C)

#Only Beef Hot Pot #Shenzhen Food #Must Eat Recommendation
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Post by Chins Food Diary | May 12, 2025