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Xiangding Nanmen Shuaomai (Wangjing Store)

火锅 · ⭐ 4.2

Opposite CAAC International Activity Center, Huajiadi East Road

Dishes

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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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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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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu paper. Cut into strips or pieces, it's deep-fried in hot oil until golden and crispy, then drained. Some methods soak the tofu skin in warm water first to enhance texture.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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  Ximeng Premium Lamb Meat

  Ximeng premium lamb uses high-quality lamb from Xilingol League, Inner Mongolia. After blanching in clear water, it's stewed or steamed with scallions, ginger, garlic, and cooking wine to preserve the original flavor of the lamb.
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  Fresh Cut Lamb Leg

  Freshly sliced lamb leg uses fresh lamb hind leg meat, cut into thin slices or chunks, typically marinated and cooked by pan-frying, grilling, or stewing to preserve the original flavor of the lamb.
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  Fresh Lamb Cut

  Freshly sliced lamb from the leg or loin is quickly cooked by blanching or stir-frying, seasoned with scallions, ginger, and garlic to preserve its tender texture.
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  Fresh Beef and Lamb Together

  Beef and mutton stir-fried together with vegetables, seasoned to keep the meat tender and enhance flavor with a variety of vegetables.

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