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Halal Dongshunzhai Grassland Lamb Hot Pot

火锅 · ⭐

No. 157 Nanguan Street

Dishes

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  Northeastern Fermented Cabbage

  Northeastern fermented cabbage is a traditional pickled vegetable made from fresh napa cabbage, known for its tangy and crisp flavor. It's commonly used in stews, stir-fries, or soups.
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  Frozen Tofu and Fresh Tofu Combo

  A dish combining frozen tofu and fresh tofu, where the frozen tofu absorbs flavors deeply while the fresh tofu remains tender, often simmered in sauce or broth.
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  Mutton Tail Bone Pot

  A hearty stew featuring mutton tail bones and vegetables, slow-cooked to tender perfection.
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  Lamb Rack Pot

  Lamb rib pot features lamb ribs as the main ingredient, paired with potatoes, carrots, and onions. Cooked slowly with water or broth until tender and flavorful.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Ximeng Premium Fat Lamb Forehead

  Selected premium Ximeng lamb forehead, tender meat, simple seasoning, and stewed cooking method to highlight the natural flavor of lamb.
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  Ximeng Grassland Lamb

  Ximeng Grassland Lamb features tender lamb from the Xilin Gol League, slow-cooked with onions and carrots for a rich, savory flavor.
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  Aluminum-foil Roasted Pigeon

  Aluminum foil-roasted pigeon is a dish featuring pigeon as the main ingredient, marinated and wrapped in foil before baking or grilling. Common seasonings include ginger, scallions, and cooking wine to enhance tenderness and aroma.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily with fresh beef tripe, seasoned with适量 of葱姜蒜 (scallions, ginger, and garlic). To prepare, first clean the beef tripe thoroughly and cut it into bite-sized pieces. Then quickly stir-fry the tripe with seasonings and ingredients to preserve its tender texture. Finally, stir-fry quickly until well combined, and serve.
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  Yin-Yang Hot Pot Base

  鸳鸯锅底 is a classic choice for hot pot, consisting of two different flavored broths—typically one spicy and numbing, and the other mild. The spicy broth is made by simmering chili peppers, Sichuan peppercorns, and other spices, resulting in a rich, stimulating flavor that awakens the appetite. The mild broth is based on clear soup or bone broth, offering a refreshing taste ideal for cooking a variety of ingredients.

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