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Xinjingxi · Beijing Xianmou (CBD Store)

火锅 · ⭐ 4.6

2nd Floor, Zhongxiu Building, Guanghua Road

Dishes

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  Three-Flavor Plate

  Three-flavor plate is a cold dish combining three different tastes, typically featuring marinated meats, chilled vegetables, and ingredients paired with sauces, presented through simple seasoning and plating to showcase diverse flavors.
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  Hand-Cut Huaxi Yellow Beef Sirloin

  Hand-cut Huaxi yellow beef striploin uses fresh yellow beef from the striploin area, sliced by hand and quickly cooked to retain tenderness, typically stir-fried with vegetables or seasonings.
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  Flowing Sand Brown Sugar Cake

  A流沙红糖饼 is a baked pastry made with flour dough wrapped around a brown sugar filling. The dough is kneaded, divided, rolled thin, filled with cooked brown sugar, sealed, and baked until golden and crispy.
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  Bohai Bay White Shrimp

  Fresh bay shrimp from the Bohai Gulf are deveined and cleaned, then blanched to retain their tender texture. Season with ginger, scallion, garlic, a splash of cooking wine, and salt, or simply steam or boil to highlight the natural flavor.
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  Australian Grass-fed Beef Top Sirloin

  Australian grass-fed beef tenderloin uses imported Australian grain-fed beef from the upper shoulder area, with tender meat and even fat distribution. Marinated and cooked by pan-searing or charcoal grilling to preserve its natural flavor.
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  Classic Crispy Tripe

  Classic crispy tripe made from beef tripe, quickly blanched in boiling water to retain its crisp texture. Tossed with garlic slices, cilantro, chili oil, and Sichuan pepper oil, it can also be enjoyed directly as a hot pot dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
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  Ximeng Multi-Layer High-Calcium Lamb

  Ximeng multi-layer high-calcium lamb uses premium lamb from Xilingol League in Inner Mongolia, featuring tender meat rich in calcium. The lamb is sliced into thin layers and cooked by blanching or quick stir-frying to preserve its natural flavor.
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  锡盟草饲180天羔羊肉300g

  主要食材为锡林郭勒草原放牧饲养180天的羔羊肉，每份净重300克。通常采用切片或切块处理，可适用于涮煮、烧烤或快炒等烹饪方式。
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  Simmental Grass-fed Lamb 180 Days 300g

  This dish features tender lamb from the Simmental region, grass-fed for 180 days. A carefully prepared 300g portion of lamb highlights its natural aroma, preserving the rich flavor of mutton while emphasizing its distinctive grass-fed taste.
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  Fresh Cut Wagyu Beef Top Sirloin

  Selected grain-fed lamb top blade, fresh-cut and marinated with simple seasonings, then cooked by pan-searing to preserve the lamb's tender texture and natural flavors.
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  Fresh-cut Sirloin from Grass-fed Lamb

  Selected from Saimin Valley-raised lamb, the梅花肉 is freshly cut and lightly marinated to preserve tenderness. Grilled or charcoal-roasted for a slightly charred exterior and juicy, delicate interior.

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