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Old Beijing Hutong Hot Pot (Wuda Store)

火锅 · ⭐ 4.1

No. 299 Bayi Road

Dishes

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  New Zealand Lamb Skewers

  New Zealand lamb skewers feature tender lamb marinated and grilled on skewers, offering a smoky, savory flavor.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Tang Sheep Meat

  Ningxia lamb is made from high-quality lamb from Ningxia and other regions, gently boiled or stewed in clear water to preserve its natural flavor. The meat is tender with evenly distributed fat.
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  Old Beijing Stir-Fried Noodle Strips

  Old Beijing stir-fried noodle strips are made from thin pancakes sliced into strands, combined with bean sprouts, green peppers, and carrots, then stir-fried quickly with soy sauce and salt. The dish has a chewy texture and savory flavor, representing a classic northern Chinese home-style cuisine.
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  Old Beijing Sesame Flatbread

  Old Beijing sesame flatbread is a traditional Chinese pastry made primarily from flour, fermented with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the sesame aroma fills the air. The crust is golden and crispy, with distinct layers inside, making it perfect to enjoy with pickled vegetables or as a breakfast item or snack.
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  Old Beijing Pot Base

  A rich and flavorful hot pot base made with beef oil, doubanjiang, Sichuan pepper, and star anise, traditionally served with beef, tofu skin, and cabbage.
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  Flying Fish Roe Shrimp Dumplings

  Flying fish roe shrimp dumpling is made with fresh shrimp meat mixed with starch and egg white, then topped with flying fish roe. The shrimp dumpling is smooth, and the roe is plump, offering a rich texture.
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  High-Calcium Meat

  High-calcium meat is a nutritious dish primarily made from calcium-rich meats such as pork bones and beef bones. After careful preparation, the meat becomes tender and the broth becomes rich. During cooking, the meat is first stewed until soft, then seasoned and reduced to create a dish that retains the texture of the meat while fully incorporating the nutritional benefits of calcium.

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