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Cheng Nan Wang Shi Tongguo Shuan Rou (Da Xing Dian)

火锅 · ⭐ 4.8

No. 105, No. 19 Yuanjia Courtyard, Poly Molihua Mansion

Dishes

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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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  Three Delicacies with Lamb

  Yang San Xian is a dish featuring mutton as the main ingredient, typically cooked with offal such as sheep stomach and intestines, along with vegetables like cabbage or radish. The meat and offal are cleaned, blanched to remove odor, then simmered slowly with vegetables and seasonings until tender and flavorful.
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  Old Beijing Crispy Flatbread

  Old Beijing crispy flatbread is a traditional Chinese pastry made mainly from flour, oil, and sugar. It is formed with multiple layers of flaky dough through repeated folding and rolling, then baked to golden crispness.
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  Premium Wagyu Beef with Snowflake Marbling

  Thin slices of premium beef with marbled fat, quickly blanched or pan-seared. Main ingredient is beef, seasoned with a touch of scallions, ginger, and garlic to keep the meat tender.
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  Fresh-cut Beef Tenderloin

  Fresh-cut tenderloin is a dish made from pork tenderloin. The meat is sliced thin, marinated with seasonings, then quickly stir-fried or blanched to keep it tender. It's typically enhanced with scallions, ginger, and garlic.
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  Fresh-cut Grain-Fed Lamb Top Blade

  Fresh-cut grain-fed lamb neck uses premium grain-fed lamb from the neck area, freshly sliced and cooked directly to preserve its natural flavor. Typically prepared by pan-searing, grilling, or hot pot cooking, with no complex seasoning needed to highlight the lamb's tenderness and aroma.
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  Fresh-cut Ximeng Grass-fed Lamb Tendons

  Fresh-cut Xiling pig-tail lamb tendon uses the tendon part of grass-fed lamb from Xilingol, Inner Mongolia, freshly sliced and directly cooked. Main ingredient is lamb tendon, processed by blanching or quick stir-frying to retain its chewy texture.

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