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Tieci Shuan Rou · Qingzhen (Liangheng Xinggong Store)

火锅 · ⭐ 4.8

No. 33A Gongchen North Street, Building 4, 1st Floor, Room 102

Dishes

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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Fresh Hand-Cut Lamb Shank

  Hand-cut fresh lamb foreleg uses fresh lamb leg meat, hand-sliced for tender texture and original flavor. Typically prepared by boiling, hot-pot cooking or quick stir-frying to highlight the natural taste of mutton.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Spicy Sichuan Hot Pot

  Spicy double-boil hot pot made with beef tallow and vegetable oil, seasoned with doubanjiang, Sichuan peppercorns, chili, and other spices. One side is spicy red broth, the other clear soup, ideal for cooking beef, lamb, tripe, beef intestine, and vegetables.
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  Three-Flavor Lamb Platter

  Lamb trio platter features three different cuts or cooking methods of lamb, such as grilled, stewed, and stir-fried, with onions and green peppers, prepared by marinating, grilling, or stewing.
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  Fresh Beef Tripe from Beijing

  Old Beijing fresh tripe is a dish made with fresh beef tripe, seasoned with scallions, ginger, and garlic. After cleaning and blanching to remove odor, it's stir-fried or mixed with seasonings to maintain its crisp and tender texture.
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  Large Lamb Plate

  Da Pan Yang is a dish featuring lamb as the main ingredient, typically using lamb leg or shoulder cut into pieces and stewed with onions, carrots, and other ingredients, seasoned with soy sauce, cooking wine, star anise, and ginger, then slowly cooked until tender, served in a large plate.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
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  Iron Pot Lamb from Tan Sheep

  Iron Pot Lamb is a dish made with fresh lamb, typically stewed or braised with seasonings to infuse flavor. Ingredients like onions, ginger, and star anise are often added for depth. The meat is tender and the broth rich.
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  Fresh Lamb Shank

  Fresh lamb shank is a dish made primarily from the tendon meat of the lamb leg, typically blanched and then slowly stewed in water or broth until tender, preserving the original flavor of the lamb.
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  Sesame Paste + Sand Onion

  Sesame paste + sand onion is a dish made with sesame paste and sand onion. The sand onion is cut into sections and mixed with sesame paste, offering a fresh and unique flavor.

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