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Sanhao Old Beijing Hot Pot House

火锅 · ⭐ 3.8

No. 48-1 Xianfeng East Road

Dishes

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  卤水鸡胗

  卤水鸡胗是一道以鸡胗为主要食材的菜肴，通过焯水后放入调制好的卤水中慢火炖煮而成。卤水通常包含八角、桂皮、香叶、花椒、生抽、老抽、冰糖等调料，使鸡胗充分吸收香味。
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat uses lean meat from fresh lamb hind legs, sliced thin by hand to preserve its delicate texture. Typically eaten raw or quickly blanched, served with dipping sauce or seasoning.
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  Hand-Made Shrimp Balls

  Handmade shrimp balls are made from fresh shrimp meat, with a small amount of starch, egg white, and seasonings. After being manually mixed until sticky, they are shaped into balls and cooked by boiling or steaming. The texture is chewy and the taste is fresh and tender.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Stir-fried Bamboo Shoots with Seasoning

  Stir-fried bamboo skin salad is a cold dish made with rehydrated bamboo skin and vegetables like cucumber and carrot, quickly tossed in a sauce of scallions, ginger, garlic, soy sauce, vinegar, and chili oil. The bamboo skin is chewy and flavorful.
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  煮果仁

  煮果仁是一道以坚果类食材为主料，通过水煮或炖煮方式制作的菜品。主要食材包括花生、腰果、杏仁等果仁类，加入适量清水或高汤，小火慢煮至果仁软糯入味，可添加少许盐或糖调味。
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  牛里脊片

  牛里脊片是将牛里脊部位的肉切成薄片，通常用酱油、料酒、淀粉等腌制后，通过快炒或涮煮的方式烹饪而成。主要食材为牛里脊肉，辅以葱姜蒜等调味料。
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  羊后腿卷

  羊后腿卷是一道以羊后腿肉为主要食材的菜肴，将羊后腿肉切片后卷成卷状，通常加入调味料腌制，再进行蒸制或煎制。制作过程中可能添加姜、葱、料酒等辅料提升风味。
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  Fresh Tofu Skin

  Fresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.

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