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North Hua Shuan Rou (Chang Chun Yuan Branch)

火锅 · ⭐ 4.5

No. 8, Yiheyuan Road, Haidian Subdistrict (north of Haidian Bridge)

Dishes

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  Large-leaf Beef Tripe

  Big leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Fresh Lamb Leg Meat, Hand-Cut

  Hand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
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  Signature Ximeng Lamb

  Signature Ximeng lamb uses fresh Ximeng lamb, marinated and grilled over charcoal. Tender meat retains original flavor, seasoned with basic spices.
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  Crispy Sweet Oil Cake

  A fried sugar oil cake made from flour, fermented with yeast, rolled into a sheet, spread with brown sugar and sesame, rolled up, cut into pieces, then deep-fried until golden and crispy. Crispy outside, soft inside, richly sweet and fragrant.
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  Grilled

  Barbecue is a cooking method that involves skewering ingredients such as meat, vegetables, or seafood onto bamboo sticks and heating them over charcoal or an electric grill until cooked. Main ingredients include beef, pork, chicken, lamb, tofu, green peppers, and corn, while common seasonings are salt, soy sauce, cumin, and chili powder.
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  Beijing-style Clear Soup Copper Pot

  Old Beijing clear water large copper pot, using high-quality fresh meat and vegetables as ingredients, cooked by boiling in a specially designed large copper pot with clear soup as the base, preserving the original flavor of the ingredients.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully cleaned and cut into bite-sized pieces, then simply cooked with appropriate seasonings to preserve its tender texture. The dish has a bright color, a smooth texture, and is rich in nutrition.
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  Yuan Yang Large Copper Pot

  Yang-Yang large copper pot is a hot pot dish served in a big copper pot divided into two halves: one with clear soup base, the other with spicy麻 (numbing) and hot soup base. Main ingredients include beef, lamb, pork, seafood, tofu, and vegetables, sliced and cooked in the pot.

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