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Xian Niu Ji Chuan Shan Min Ròu Huǒguō (Song Jia Zhuang Diàn)

火锅 · ⭐ 4.7

Level 2, Puman Mountain Mall, No. 71, Songzhuang Road, Fengtai District

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Large-leaf Beef Tripe

  Big leaf tripe is a dish made primarily from beef stomach. Fresh big leaf tripe is selected, cleaned, sliced, and quickly blanched in boiling water or stir-fried with oil to maintain its crisp and tender texture. It is commonly cooked with seasonings such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices.
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  Signature Braised Beef Balls

  Signature stewed beef meatballs are made primarily from fresh beef, which is minced and seasoned before being hand-formed into round shapes and cooked by boiling or steaming. The finished product is round, firm in texture, and chewy in mouthfeel.
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  Fresh Beef Tenderloin

  Fresh beef is a dish made primarily with high-quality beef slices. The beef slices are carefully selected to ensure tender and juicy meat. During preparation, the beef slices are quickly blanched until they change color, then served with a specially crafted sauce for a rich flavor and aromatic beef taste.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Beef Brisket

  Beef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
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  Fresh Sea Asparagus

  Fresh seaweed sprouts are made primarily from fresh young seaweed, which is simply washed and processed before being served either chilled or lightly stir-fried. With a bright green color and a smooth, refreshing texture, it is a premium choice among seafood products.
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  Fresh Beef

  Fresh beef is a dish primarily made with fresh beef. To prepare it, first slice the beef thinly and marinate it with appropriate seasonings to infuse flavor. Then, quickly stir-fry the beef in hot oil until it changes color, preserving its tender texture. Finally, garnish with vegetables or seasonings to add color and depth to the dish.

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