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Wutong· Cantonese Hot Pot· Old Beijing Shabu Shabu (Energy City Store)

火锅 · ⭐ 4.8

Room 69-6, No. 69 Banjing Road, Haidian District

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Fresh Hand-Cut Yellow Beef

  Hand-cut fresh yellow beef uses fresh yellow beef, sliced by hand into thin pieces, commonly used for hot pot or stir-frying. The beef is tender and flavorful, preserving the natural taste of the meat.
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  Li Chuanfang's Black Bean Curd

  Li Chuanfang's black bean curd is a soy product made primarily from black beans, processed by soaking, grinding, filtering, boiling, and adding a coagulant. It has a white or slightly yellow color, smooth texture, and refreshing taste, commonly served as a cold dish or side菜.
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  Vegetable Noodles

  Vegetable noodles are made from flour-based noodles combined with fresh vegetables like carrots, greens, and tomatoes, cooked by boiling or stir-frying. Vegetables are sliced or shredded and cooked together with the noodles to preserve their natural flavors.
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  Lemon Tossed Lamb Stomach Ears

  Lemon Tossed Lamb Stomach Ears is a cold dish made with lamb stomach ears and dressed with lemon juice, green onions, ginger, and other seasonings. It has a crisp texture and a refreshing sour taste.
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  Wutong Fugaitang Pot

  Wutong Fugaitang Pot is a stew made with a variety of ingredients including seafood, meat, mushrooms, and vegetables, cooked slowly to create a rich and delicious flavor.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  Corn Chicken Claw Pork Bone Pot

  Corn chicken claw pork bone pot is a soup pot made with corn, chicken claws, and pork bones, cooked by stewing. The broth is rich and the ingredients are tender and flavorful.
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  Freshly Sliced Lamb Neck

  Freshly sliced lamb neck from the shoulder area, hand-cut and directly cooked to preserve original flavor, tender texture with clear marbling.
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  American Ribeye Steak

  American beef is a dish primarily made with beef, using imported American beef slices, typically marinated and then pan-fried, stir-fried, or boiled. Common seasonings include scallions, ginger, and garlic, with some recipes adding vegetables like onions and green peppers.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Imperial Cucumber

  A refreshing cucumber dish seasoned with garlic, vinegar, sugar, and chili oil, known for its crisp texture and sweet-sour flavor.
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  鲜牛吊龙

  鲜牛吊龙是选用牛脊背部位的嫩肉，切片后用于火锅或炒制。主要食材为新鲜牛肉，通过快速焯烫或快炒的方式烹饪，保持肉质鲜嫩。

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