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Niuxigui Beef & Lamb Hot Pot · Small Courtyard (Hui Gong Street Branch)

火锅 · ⭐ 4.6

No. 7 Huigong South 4th Road

Dishes

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  Thick-cut Wagyu Beef

  Thick-cut Wagyu beef with marbled texture, gently cooked or grilled to preserve tenderness and rich flavor, served with special sauce or dipping condiments.
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  Flavorful Braised Beef Brisket Pot

  Braised beef brisket simmered with aromatic spices and vegetables, served in a rich sauce.
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  Xigui's Nine-Grid Delight

  A creative Sichuan dish featuring nine small portions of diverse flavors, such as spicy beef, sour and spicy potato shreds, and Kung Pao chicken, skillfully prepared using steaming, stir-frying, and mixing methods.
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  Enjoy Unlimited Potatoes, Sweet Potatoes, Corn, and Eggplants

  This dish is served as unlimited self-service, featuring potatoes, sweet potatoes, corn, and eggplants. All ingredients are steamed or roasted to preserve their natural flavor, offering a soft, chewy, and slightly sweet texture, ideal for sharing among groups.
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  Mixed Vegetable Salad

  A colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
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  Guangdong Zhusheng Noodles

  Guangdong Zhusheng noodles are a traditional Cantonese dish made from flour, alkaline water, and清水. The dough is repeatedly kneaded and pressed into thin sheets using bamboo poles, then cut into细条. The noodles are chewy and elastic, typically served with beef, shrimp, or pork bone broth.
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  Hand-sliced Beef and Mongolian Fresh Lamb

  Fresh beef and Mongolian lamb are hand-cut and quickly boiled. The meat is tender with natural flavor. Main ingredients: beef and lamb; cooking method: quick boiling.
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  Hand-Cut Fresh Beef

  Hand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Signature Sichuan Lamb Spine and Tendon Hot Pot

  A rich hot pot featuring lamb spine and beef tendon, slow-cooked with secret spices for a bold, numbingly spicy flavor.
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  Cow Mansion Signature Three-Flavor Hot Pot

  A rich hot pot featuring beef, tripe, and tendon, simmered in a layered broth with vegetables and secret spices. Offers a complex blend of spicy, savory, and slightly sweet flavors.
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  Braised Beef with Gongcai

  A dish combining tender beef and crisp gongcai, stir-fried to perfection for a rich, savory flavor.
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  Green Pepper and Beef Offal Stir-fry

  A stir-fried dish featuring beef offal, green peppers, and cabbage, known for its spicy and savory flavor.

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