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Beijing Old Stove Hot Pot (Wenshuyuan Branch)

火锅 · ⭐ 4.8

No. 22, Building A-2, Jinsi Street (290 meters on foot from Exit K of Wenshu Yuan Metro Station)

Dishes

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  Double-Flavor Hot Pot Base

  A hot pot base combining two flavors, typically spicy and clear broth, made with ingredients like beef tallow, fermented broad bean paste, Sichuan peppercorns, chili, and chicken bone stock.
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  Tender Liver Slices

  A dish made with tender pork liver slices stir-fried quickly with vegetables and seasonings, resulting in a smooth and flavorful bite.
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  Custom Lunch Meat

  Custom lunch meat is made from pork, beef, or chicken, seasoned and cooked in a casing for a rich, tender texture.
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  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
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  Beef Tallow Spicy Hot Pot

  Spicy beef tallow broth made with beef tallow, chili, Sichuan pepper, doubanjiang, and seasonings like garlic, ginger, scallion, and onion, typically cooked with beef, tripe, beef gullet, and duck intestine for a rich, numbing flavor.
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  Freshly Sliced Wagyu Sirloin

  Beef brisket is a dish made primarily with fresh beef. During preparation, high-quality beef brisket is selected and sliced into thin pieces on-site to ensure tender meat. It is typically cooked simply with a specially prepared seasoning to highlight the natural flavor of the beef.
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  Fresh Duck Intestines Steamed

  Fresh duck intestine is a dish made from fresh duck intestines, cleaned and marinated with special seasonings, then served cold with葱姜蒜 for a crisp and tender texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Fresh Beef Tripe from Old Stove

  A classic Sichuan dish featuring fresh beef tripe quickly blanched and served with a spicy sesame garlic sauce, offering a crisp and flavorful bite.
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  Abalone Chicken Yum-Yang Pot

  A double-boiler chicken and bird's nest soup featuring chicken and bird's nest as main ingredients, paired with vegetables and seasonings. One side is a spicy or clear broth, the other a mild one. Chicken is stewed until tender, and rehydrated bird's nest is cooked together for a rich, flavorful broth.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Fried Rice with Eggs

  Fried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
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  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Duck Blood with Offal

  A Cantonese dish made with fresh duck blood and pork offal, stir-fried quickly with aromatics for a tender and flavorful bite.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.

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