One of Shanghai’s finest hotpot restaurants, Holy Cow is our go-to choice for a great value and exceptional-quality beef hotpot. Using never-frozen beef from Dalian yellow cattle, there’s a variety of cuts – 18 in total – from fatty filet mignon to ribeye, to shank. There’s also a variety of meat and fish balls, as well as fresh vegetables and the unmissable xiaolongbao. Given how fresh the produce is here, sauce isn’t a requirement, but certainly justifies the indulgence. Mix your favourites together with confidence; we’re yet to find a wrong combination. For the broth, we recommend a half-half pot of spicy, and clear beef broth (MSG and additive free).
