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Beiping Xiao Fu. Lamb Chunks. Jin Tou Ba Nao. Roast Meat (Tian Xiang Yi Dian)

火锅 · ⭐ 4.9

Building 17, Tianxiang Yi North Community, Minzhuang South Road

Dishes

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  Tendon and Brain Meat

  Gintoubana is a traditional dish primarily made with beef tendons and beef brain. During preparation, beef tendons are first stewed until tender, then beef brain is gently stirred in to maintain its delicate texture. Finally, appropriate spices and seasonings are added to create a rich and flavorful dish.
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  Braised Beef Noodles Hot Pot

  Braised beef noodles hot pot is made with beef, ox head meat, and beef bones, cooked with beef tallow, spices, and vegetables. It has a rich and delicious flavor.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Fish Roe and Tofu Flower

  Fish roe tofu is a dish primarily made with fish roe and tofu. First, cut the tofu into pieces and blanch it. Then, bring broth or water to a boil, add the tofu and fish roe, and simmer gently until fully flavored. Finally, adjust the seasonings according to taste. The finished dish has a delicate texture, with fresh and tender fish roe that is pleasantly chewy and soft, smooth tofu.
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  Fresh Squid Rolls

  Fresh squid rings lightly cooked and served with garlic, peppers, and a savory sauce, offering a tender and flavorful dish.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.
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  Spicy Lamb Spine

  Spicy lamb spine is a dish featuring lamb spine bones rich in marrow. After blanching to remove odor, it's stewed with fermented bean paste, Sichuan peppercorns, dried chilies, ginger, scallions, and star anise for tender meat and rich broth.

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