Close

Yuanjing Nandu Shuan Rou (Daxing Huangcun Branch)

火锅 · ⭐ 4.7

No. 32, Section 3, Xingye Street, 2nd Floor

Dishes

• 

  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
• 

  Nanmen Mixed Vegetables

  Nanmen mixed vegetables is a cold dish made with various fresh vegetables and dressed with seasonings. Main ingredients include cucumber, carrot, and wood ear fungus, with a crisp texture and fresh taste.
• 

  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
• 

  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
• 

  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
• 

  Xi Meng Sun Roll

  Ximeng Sun Roll is a卷-shaped food mainly made with lamb. Fresh lamb is sliced and mixed with onions, green peppers, and seasonings, then wrapped in thin dough and pan-fried or grilled until the outer layer is slightly crispy and the filling remains tender.
• 

  Ximeng Lamb Belly Meat

  Ximeng lamb belly meat uses premium mutton from Xilingol League, Inner Mongolia. The tender belly portion is blanched to remove blood, then stewed or braised with scallions, ginger, and cooking wine, preserving its juicy tenderness.
• 

  Pear Soup

  Pear soup is made from pears and rock sugar. After removing the core and cutting pears into pieces, they are boiled with rock sugar until soft, resulting in a clear, sweet broth. Add goji berries or red dates for extra flavor.
• 

  Fresh-cut Lamb Shoulder

  Fresh-cut lamb shoulder is made from fresh lamb shoulder meat, carefully sliced to preserve its original flavor. During cooking, you can choose to roast or stew it, resulting in tender and juicy meat. With simple seasonings, you can enjoy the rich taste of mutton.
• 

  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
• 

  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully cleaned and cut into bite-sized pieces, then simply cooked with appropriate seasonings to preserve its tender texture. The dish has a bright color, a smooth texture, and is rich in nutrition.

Reviews