Nanmen Sijiu Tongpao Shuan Rou (Wangjing Branch)
火锅 · ⭐ 4.8
Ground-floor commercial unit, Building 123, Yinling International, Wangjing West Road
Dishes
Ancient Method Hibiscus Plum TeaAncient method hibiscus plum tea is made with hibiscus, sour plums, and rock sugar using traditional cooking methods. It has a refreshing and sweet-sour taste, and it helps to cool down and stimulate appetite.
Freshly Sliced Beef Sirloin TipFresh beef from the sirloin tip, sliced and stir-fried immediately for tender texture and clear marbling. Mainly uses fresh beef with basic seasonings like scallions, ginger, and garlic, quickly stir-fried to preserve original flavor.
Big Knife Freshly Sliced LambBig Knife Freshly Sliced Lamb is a dish made with fresh lamb, sliced freshly with a large knife. The lamb is carefully selected for its tender texture and simple seasoning to highlight the natural flavor of the ingredients.
Fresh Lamb Leg Meat, Hand-CutHand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
Almond TofuAlmond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
Sea lettuceSea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
Premium Lamb Leg MeatPremium leg meat from Ningxia's Tibetan sheep, marinated and gently slow-cooked or braised to preserve tenderness and natural flavor, with no added seasonings.
Premium Top-grade Beef TenderloinPremium top-grade beef slices with onions, green peppers, quickly stir-fried in hot oil. Fresh ingredients, tender texture, retains the original flavor of beef.
Premium Lamb SpinePremium lamb spine ribs are primarily made from lamb vertebrae, blanched to remove odor, then simmered with various spices and seasonings. During preparation,辅料 such as ginger, scallions, star anise, and cassia bark are typically added, slowly stewed over low heat to make the meat tender and the broth rich.
Mixed Green Vegetables PlatterGreen vegetable platter is a colorful and nutritious dish. It features a selection of fresh green vegetables such as cucumber, lettuce, and celery, carefully washed and artfully arranged on the plate. It can be paired with homemade sauce to preserve the vegetables' original flavor while adding layers of texture. A perfect choice for healthy eating.
Noodle Belt Noodles裤带面 is a traditional noodle dish made from wide noodles resembling trousers. Prepared by rolling dough into thick sheets and cutting into broad strips, it's boiled and served with various toppings like meat sauce, vegetables, or eggs, or in soup.
Double-boiler Hot PotA copper pot鸳鸯锅 (yangguo pot) is a cooking method using a copper hot pot divided into two halves: one side for a clear soup base and the other for a spicy麻 (má) chili base. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and soy products, which are涮 (shuàn) cooked in the different flavored broths.
Frost Descent BeefShuangjiang beef uses premium beef tenderloin, quickly pan-seared or blanched after marinating to retain tenderness. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine for a simple dish that highlights the beef's natural flavor.
Bàowáng Black Tiger Shrimp BallsBàwáng black tiger shrimp balls are made from fresh black tiger shrimp, deveined and minced, then mixed with starch, egg white, and seasonings. Hand-formed into balls and cooked by boiling or steaming. The finished balls are white, elastic, and tender.
High-Calcium MeatHigh-calcium meat is a nutritious dish primarily made from calcium-rich meats such as pork bones and beef bones. After careful preparation, the meat becomes tender and the broth becomes rich. During cooking, the meat is first stewed until soft, then seasoned and reduced to create a dish that retains the texture of the meat while fully incorporating the nutritional benefits of calcium.
Spicy Lamb Spine Hot PotSpicy lamb spine hot pot made with lamb spine, chili, Sichuan pepper, ginger, scallion, garlic, and other seasonings. Lamb spine refers to the spinal bones, rich in meat and collagen. First blanch the lamb spine to remove odor, then slowly stew with various spices and seasonings for deep flavor.