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Yangfang Shuan Rou (Ci Yun Si Branch)

火锅 · ⭐ 4.8

Level 1, CapitaMall, No. 118, Ciyunsi Beili, Chaoyang District

Dishes

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  Yunnan Seven-color Flower Heart Potato

  Yunnan Seven-color Flower Heart Potato is a dish featuring colorful potatoes as the main ingredient. After peeling and cutting into small pieces, the potatoes are stir-fried with oil, salt, and seasonings to retain their natural colors while absorbing flavors.
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  Beijing's Famous Spicy Tripe

  Beijing's famous tripe dish is a traditional snack made from beef or lamb stomach. Fresh slices are quickly blanched in boiling water to keep them crisp, then drained and mixed with garlic paste, cilantro, chili oil, soy sauce, vinegar, and sesame sauce.
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  Premium Eye of Round Steak

  Prime beef eye fillet is a premium beef dish featuring the eye of round cut as the main ingredient, known for its tender and juicy texture. During preparation, the beef is first marinated appropriately, then quickly stir-fried or grilled over high heat until the surface is slightly charred while the inside remains tender, effectively locking in the natural juices and delivering an enticing aroma and rich flavor.
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  Crunchy Lamb Bones from Natural Pasture

  Natural pasture crispy bone lamb uses fresh lamb and crispy bones, carefully cut and processed to retain the tenderness of the lamb and the crunch of the bones. During cooking, simple seasonings are used to highlight the original flavor of the lamb.
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  Mountain Spring Clear Soup Pot

  Spring water clear broth, made with fresh spring water as the base, clear and bright, preserving the natural sweetness of the mountain spring. Fresh vegetables, mushrooms, and meats are added to the pot and gently heated, allowing the original flavors of the ingredients to perfectly blend with the refreshing clarity of the spring water, creating a natural and healthy dining experience.
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  Living Hollow Bamboo Shoots

  Fresh water spinach sprouts is a refreshing vegetable dish, primarily made from fresh water spinach sprouts. The preparation method is simple, using light stir-frying or cold mixing to preserve the sprouts' original bright green color and crisp texture, delivering a natural vegetable flavor.
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  Lamb Back Tip

  Lamb back ribs are made from the tender meat of the lamb's back, cut into pieces and cooked by stewing, boiling, or roasting. Main ingredient is lamb, seasoned with scallions, ginger, garlic, and sometimes potatoes or carrots.
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  Five Blessings Assortment

  Victory Five Blessings Platter is a selection of five different ingredients, including tender seafood, hearty meats, and nutritious vegetables. Carefully prepared to preserve the original flavors of each ingredient, it features vibrant colors and an elegant presentation, offering a culinary experience that delights all five senses.
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  Victory Two-Flavor Plate (Sesame Paste + Seafood Sauce)

  The Victory Two-Flavor Dip includes two dipping sauces: sesame sauce and seafood sauce. The sesame sauce is made by mixing sesame paste, peanut butter, garlic, soy sauce, vinegar, and sugar; the seafood sauce is prepared with light soy sauce, oyster sauce, sugar, vinegar, garlic, chili, and cilantro. These two sauces are used separately with different ingredients, commonly paired with cold salads, bean products, or sliced cooked foods.
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  Victory Large Plate: Beef & Lamb Combo

  Victory Large Plate Beef and Lamb Combo is a dish primarily made with fresh beef and lamb. The preparation involves cutting selected beef and lamb into large slabs, professionally marinating them, then grilling over charcoal until the outside is charred and the inside remains tender, finally served with a specially crafted sauce.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Mixed Fresh Vegetable Platter

  A mixed vegetable platter featuring fresh vegetables like carrots, cucumbers, broccoli, bell peppers, lettuce, and tomatoes, cleaned, sliced, and arranged on a plate, served with sauce or enjoyed as is.

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