Beijing-style Lamb Copper Pot Hot Pot (Ren'an Branch)
火锅 · ⭐ 3.6
No. 883, Xingai Avenue
Dishes
Traditional CondimentTraditional condiments are made by mixing various seasonings like green onions, ginger, garlic, cilantro, chili oil, soy sauce, vinegar, and sesame oil. Mix evenly and use with noodles, dumplings, hot pot, or cold dishes to enhance flavor.
Trendy Lamb NeckA trendy lamb neck dish made by marinating and grilling lamb neck meat, known for its tender texture and spicy flavor.
Beijing-style Tripe Stir-fryOld Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
Beef RibsBeef ribs made from tender beef belly slices, marinated and grilled over charcoal for a rich, savory flavor.
Grassland Lamb RollsGrassland lamb rolls are made by slicing fresh lamb meat and rolling it into cylindrical shapes, typically served with辅料 such as green onion segments and ginger slices, then quickly blanched or涮煮 (simmered). The meat is tender and retains the original flavor of mutton.
Fresh-cut Lamb MeatFreshly sliced lamb meat, cut thin from young lamb, typically served raw or quickly cooked in hot pot or grilled, preserving its tender texture.