313 Yang Zhuang • Iron Pot Braised Lamb (Beijing Original, Siji Qing Branch)
火锅 · ⭐ 4.8
Shop No. 109, Xirongge Hotel, Zhanghua Road
Dishes
Pork hind leg meatPork shoulder refers to the meat from the front leg of a pig, which has a tender texture with a balanced mix of fat and lean. It is suitable for stewing, braising, or stir-frying. Typically, the meat is cut into pieces, blanched, then slowly cooked with seasonings and ingredients to achieve a soft, flavorful result.
Hangzhou-style RadishA dish made with white radish stir-fried with meat and mushrooms, typical of Zhejiang cuisine, featuring a fresh and savory taste.
Roasted Lamb KidneysRoasted lamb kidneys is a dish primarily made with lamb kidneys as the main ingredient. To prepare it, first clean the lamb kidneys thoroughly, removing the outer membrane and excess fat, then marinate them in a specially prepared seasoning for a period of time. Next, place the marinated kidneys on a grill and slowly roast them over charcoal until the outside is crispy and the inside remains tender. Finally, sprinkle with an appropriate amount of spices.
Premium Lamb Top BladePremium lamb neck is made from the tender meat located above the lamb shoulder. After slicing, it is quickly stir-fried or blanched at high heat to preserve the lamb's tender texture, typically seasoned with scallions, ginger, and garlic for aroma.
Premium Lamb BellyPremium lamb belly is made from the leg area of lamb, sliced into thick pieces or chunks. After blanching to remove odor, it is stewed or braised with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in tender, flavorful meat that retains the fresh aroma of mutton.
Premium Lamb RibsPremium lamb chops are made from fresh lamb, cut into chops and marinated before being grilled or pan-fried to achieve a crispy exterior and tender interior. Accompanied by specially crafted spices and seasonings, it brings out the unique savory aroma of lamb.
Lamb Skewer SpecialYangzhuang large skewers mainly consist of marinated lamb pieces threaded with onions and green peppers, grilled over charcoal until the surface is slightly charred and the inside is fully cooked.
Yangzhuang Oil StickYangzhuang youtiao is a traditional Chinese fried dough snack made from flour, fermented, stretched, and deep-fried in hot oil. Golden brown, crispy outside and tender inside, it's commonly eaten for breakfast or as a side dish.
Sheep NeckMutton neck is a dish made by cutting the sheep's neck into segments and braising or stewing it. Main ingredients include mutton neck, with辅料 like scallions, ginger, and star anise, slow-cooked until tender with rich broth.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
Stewed Lamb in Iron PotStewed mutton in an iron pot with potatoes and carrots, slow-cooked to tender perfection.
Fresh Tender Cucumber StripsFresh cucumber strips are a cold dish made from fresh cucumbers. Peel and slice cucumbers into thin strips, salt lightly, drain water, then mix with garlic, vinegar, sugar, and sesame oil.