Sheng Wei Restaurant, Shantou, Guangdong Introduction
The "Sheng Wei Satay Hot Pot" from Shantou, Guangdong, has been passed down for three generations and continues to adhere to the methods of founder Mr. Xu Qingbo. The broth and satay sauce are handmade and meticulously prepared according to traditional techniques. Although the production process is time-consuming and intricate, it is all aimed at satisfying the discerning palates of gourmet diners. Many customers have been dining here since the first generation and now come with their families, including grandchildren. The selection of ingredients is particularly meticulous, with a special recommendation being the fresh beef sent daily from Tainan's Shanhua area, kept at low temperatures. The unique cutting technique enhances the beef's texture, whether it's grilled, boiled, or stir-fried. The restaurant's sliced pork belly and lamb slices are also popular, along with the highly recommended clay pot fish head, a favorite among loyal patrons.
