Beijing Jing Wei Rao Tong Guo Shuan Rou (Chengyang Branch)
火锅 · ⭐ 4.0
No. 78-12 Huapeng Xinyuan, Taicheng Road (directly opposite the south gate of Qingte Wanda)
Dishes
Beijing-Style Hand-Sliced Fresh LambFresh lamb leg slices hand-cut and quickly blanched in a secret sauce, served with scallions and cilantro for a distinctive Beijing flavor.
Beijing-Style Braised BeefA Beijing-style dish featuring tender beef slices stir-fried with garlic, ginger, and a savory sauce, offering a rich, slightly spicy flavor.
Inner Mongolian LambInner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
Frozen TofuFrozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
Spicy Intestine with SeedsA spicy Sichuan dish made with pork intestines and chili, known for its bold flavor and aromatic spices.
Handmade Luncheon MeatHandmade luncheon meat is primarily made from pork, starch, eggs, and seasonings. The ingredients are mixed and stuffed into sausage casings, then steamed or heated to set the shape. The finished product is cylindrical, with a fine texture and soft, tender taste.
Fried Tofu SkinA Chinese dish made by frying tofu skin until crispy, often served with dipping sauce or used in rolls.
Special Handmade NoodlesSpecial handmade noodles made from flour and water, kneaded by hand, rolled thin, cut into strips, and served cooked with various toppings like vegetables, meat, or sauces.
Mutton MeatballsMutton balls are made by mixing minced mutton with seasonings, then shaped into round meatballs by hand or machine. They can be cooked by boiling, stewing, steaming, or frying. Common ingredients include scallions, ginger, eggs, and starch to enhance texture and binding.
Lamb DumplingsMutton dumplings are a traditional Chinese pastry made by mixing minced mutton with scallions, ginger, and seasonings, then wrapping in dough and boiling or steaming until cooked.
Old Beijing Thick Secret SauceA rich, thick sauce made from fermented bean paste, sweet soy sauce, sesame paste, garlic, and scallions, slow-cooked to perfection for a deep, savory flavor.
Homemade Shrimp PasteFresh shrimp paste is primarily made from fresh shrimp. After removing the shells and intestinal veins, the shrimp are chopped or ground into a paste. Add salt, egg white, starch, and a small amount of cooking wine, then mix thoroughly. After marinating, shape the mixture into small balls by hand or with tools, and cook until done.
Self-Service Side Dishes自助小菜是一道包含多种蔬菜、水果和调料的拼盘，食材新鲜多样，色彩缤纷。制作方法简单，将各种食材清洗干净，切割成适当大小，摆盘后佐以特制的酱料，即可享用。
Cheese Shrimp BurgerA flavorful burger featuring fresh shrimp, melted cheese, and crisp lettuce in a soft bun.
Copper Hot PotHot pot in a copper pot is a traditional Chinese hot pot dish, primarily featuring various meats such as beef and mutton, seafood like fish slices and shrimp paste, and a variety of vegetables such as tofu and cabbage. The basic preparation method involves placing the ingredients into a copper hot pot heated by charcoal, adding broth or water to cook them, and allowing diners to enjoy with their own dipping sauces.
Calcium-Rich Crispy Lamb BonesHigh-calcium脆骨羊肉 features羊脆骨 and羊肉 as main ingredients. After blanching, they are stewed with ginger slices, green onions, and other seasonings, resulting in tender meat that is well-seasoned while retaining the crisp texture of the bone. During cooking, an appropriate amount of calcium supplement or calcium-rich ingredients is added to enhance the nutritional value of the dish.
Fresh Yellow GulletFresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
Yuan Yang Charcoal PotA dual-flavor hot pot cooked over charcoal, featuring spicy Sichuan broth on one side and mild mushroom or bone broth on the other, with meats, seafood, and vegetables.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.