Xiangding Nanmen Shuaomai (Wangjing Store)
火锅 · ⭐ 4.2
Opposite CAAC International Activity Center, Huajiadi East Road

Dishes
Hand-Kneaded NoodlesHand-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.
Maling Luncheon MeatMerin 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.
Goat Meat with Sand OnionShacong 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.
Fried Tofu SkinFried 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.
Premium Beef TenderloinPremium 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.
Beijing Clear Soup Hot PotOld 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.
Ximeng Premium Lamb MeatXimeng 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.
Fresh Cut Lamb LegFreshly 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.
Fresh Lamb CutFreshly 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.
Fresh Beef and Lamb TogetherBeef and mutton stir-fried together with vegetables, seasoned to keep the meat tender and enhance flavor with a variety of vegetables.