Tan Xun Gu Xiang Old Beijing Hot Pot (Rongchuang Branch)
火锅 · ⭐ 4.3
No. 67 Shixiang Road, Commercial Service Unit
Dishes
Hailar Lamb RollsFresh lamb from Hailar, Inner Mongolia, sliced and rolled, then steamed or quickly stir-fried to retain tenderness and natural flavor.
Beijing-style Beef with FatOld Beijing beef is a dish featuring beef rolls as the main ingredient, typically stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar for a tender, rich flavor.
Beijing-style Yangzhou PotOld Beijing double-boil hot pot features a clear broth on one side and a spicy red oil base on the other. The clear broth is made from chicken and pork bones, served with vegetables, tofu, and mushrooms. The spicy side uses beef tallow, chili, Sichuan peppercorns, and doubanjiang, perfect for meats like beef, lamb, tripe, and beef intestine.
Ximeng Crispy Lamb BonesXimeng crispy lamb bones use high-quality lamb from Xilin Gol League, paired with fresh lamb bones, marinated in secret spices and slow-cooked to achieve tender meat and crunchy bones with rich aroma.
Ximeng Freshly Cut Lamb RibsFresh lamb ribs from Ximeng, a premium region in Inner Mongolia, are grilled over charcoal to preserve their natural flavor—tender, juicy, and richly aromatic.
鲜切面鲜切面是以优质小麦粉为原料，加水揉成面团后手工或机械擀制而成的面条，制作过程中不添加防腐剂和添加剂，面条口感筋道，富有弹性。通常搭配各种汤底、酱料或炒制食用。