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Xiao Fu Old Beijing Suan Rou (Xihashehai Branch)

火锅 · ⭐ 4.2

No. 20A, Di'anmen West Street

Dishes

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  Traditional Sesame Paste Dressing

  Traditional sesame sauce seasoning is mainly made from sesame paste, peanut butter, garlic chives flowers, and fermented tofu. These seasonings are thoroughly mixed to create a rich sesame aroma, making it a classic dipping sauce for hot pot.
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  Inner Mongolia Lamb Hind Leg Meat

  Inner Mongolian lamb hind leg meat is from high-quality lambs in Inner Mongolia, with tender texture and even fat distribution. Typically cooked by stewing or grilling to preserve the original flavor, seasoned with basic spices like ginger, scallion, and star anise.
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  Traditional Pickled Sugar Garlic

  Old-fashioned sugar garlic is made with fresh garlic, cleaned and peeled, then soaked in a brine of sugar, vinegar, salt, and water. Sealed and stored in a cool place for several weeks to soften the cloves and absorb the sweet-sour flavor.
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  Hand-Cut Air-Freighted Ningxia Fresh Tan Lamb

  Hand-cut air-freighted Ningxia fresh tan lamb uses fresh tan lamb, sliced by hand and transported by air to preserve its original flavor. The meat is tender and delicate, suitable for various cooking methods.
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  Fresh Hand-Cut Lamb Tenderloin

  Hand-cut fresh lamb sirloin uses tender meat from the leg, sliced by hand and cooked using blanching or quick stir-frying to preserve its soft texture.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Jingtailan Clear Soup Base

  A clear broth made from chicken bones, pork bones, and various vegetables, seasoned with ginger and scallions. After boiling and filtering, the soup is clear and delicious. Main ingredients include chicken, pork bones, carrots, white radish, and mushrooms.
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  Blue Enamel Double Pot Base

  A double-color hot pot base with one side spicy麻麻辣 (red oil) and the other side clear soup or mushroom broth. Ingredients include beef tallow, broad bean paste, Sichuan peppercorns, chili, ginger, garlic, and scallions for the spicy side, and chicken bones, pork bones, dried scallops, and mushrooms for the clear side. The spicy base is stir-fried first, then both broths are placed in the same pot to create a yin-yang effect.
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  Premium Beef Tenderloin

  Premium beef short plate uses beef from the rear chest area, sliced and marinated before quick stir-frying or boiling. Main ingredients include beef and vegetables like onions and green peppers, offering a tender and firm texture.
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  Lamb Slices

  Lamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
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  Grass-fed Beef Upper Back

  Grass-fed beef ribeye is made from the premium upper back portion of grass-fed beef, carefully sliced to maintain its tender texture. It is typically cooked by simple methods such as pan-searing, grilling, or boiling in a hot pot to highlight the rich, savory flavor of the beef itself.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.

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