Close

Siheyuan Lao Beiping Xiansheng (Guotai Store)

火锅 · ⭐ 4.6

150 meters north of the intersection of Yibin Street and North Zhanqian Street

Dishes

• 

  Yunnan Deer Antler Mushroom

  A Yunnan specialty dish made with wild deer antler mushrooms, often cooked with ham and chicken for a rich, savory flavor.
• 

  Half Cloud

  Banbianyun is a delicacy primarily made with fish meat, carefully prepared with egg white, ham, coriander, and other ingredients. Fish slices are marinated with seasonings and then steamed together with egg white and ham, resulting in a dish with distinct colors and a shape resembling clouds.
• 

  Sichuan Beef

  Sichuan Beef is a Sichuan dish made with beef and spices such as chili peppers and Sichuan peppercorns. The meat is tender, with a spicy and fragrant flavor, and is a classic representative of Sichuan cuisine.
• 

  Sun Roll

  Sun roll is a rolled food made primarily from eggs, carrots, ham, and green onions. Eggs are beaten and fried into an omelet, then spread with chopped carrots, ham, and green onions, rolled up, and sliced into segments. It is commonly served for breakfast or as a light meal.
• 

  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
• 

  Hand-Beaten Sesame Paste

  Hand-mixed sesame paste is a cold sauce made primarily from sesame paste, blended with peanut butter, garlic, soy sauce, vinegar, sugar, and sesame oil. Mix sesame paste with warm water, then add other ingredients for a smooth texture—ideal for noodles, salads, or dipping.
• 

  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
• 

  Hidden Fragrance

  Dark fragrance is a dish made with chicken breast, mushrooms, green peas, and carrots. Chicken cubes are marinated, stir-fried with vegetables, then thickened with sauce for a tender, aromatic taste.
• 

  Premium No.1 Wagyu Beef

  High-quality beef slices with onions, green peppers, and other vegetables stir-fried quickly in hot oil. Tender and smooth beef pairs perfectly with the crisp vegetables.
• 

  Chess-piece Baozhong

  Chess piece baozi is a pastry made primarily from flour and pork, featuring a crispy outer shell and seasoned meat filling. The dough is rolled into a thin circle, filled with meat, sealed, flattened, brushed with oil, sprinkled with sesame seeds, then baked until golden and crunchy.
• 

  Lipan Lamb Top Brain

  Lipan Yang Shang Nao is a dish featuring tender meat from the sheep's head area, known for its delicate texture. The meat is typically sliced or cubed, marinated, then cooked by pan-frying, stir-frying, or stewing, and arranged neatly on a plate.
• 

  Lamb Hind Leg (Lean)

  Lamb hind leg (lean) is made from the hind leg of a sheep, which is leaner in meat. It is usually cooked by stewing, roasting, or boiling. The main ingredient is lamb, with a tender texture, suitable for those who prefer lean meat.
• 

  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
• 

  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

Reviews