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Niu Jie Cheng Ji Lao Beijing Xian Mei (Zhang Hua Lu Dian)

火锅 · ⭐ 4.3

No. 138 Zhanghua Road

Dishes

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  Dongshan Lamb Ribs Roll

  Dongshan Lamb Ribs Roll is a dish made with lamb ribs, vegetables, and seasonings rolled together. The lamb ribs are marinated and then pan-fried, then rolled with fresh vegetables for a rich flavor.
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  Beef Tripe

  Beef tripe is made from fresh beef tripe, combined with appropriate seasonings and spices, and cooked to perfection. During preparation, the tripe is thoroughly cleaned and sliced thinly, then cooked using a unique technique to maintain its tender texture. Finally, it is quickly stir-fried with seasonings to allow the tripe to fully absorb the flavors.
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  Premium Calcium-Rich Lamb

  Premium calcium-rich lamb made from high-quality meat, slow-cooked to perfection for a tender and nutritious dish.
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  Freshly Squeezed Passion Fruit

  Freshly squeezed passion fruit juice made from ripe fruits, offering a tangy and sweet flavor with natural pulp.
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  Cheng's Delicate Rolls

  Cheng's Delicate Rolls are a cylindrical dish made with pork, shrimp, mushrooms, and bamboo shoots, wrapped in thin pancakes and steamed. The filling is carefully seasoned and balanced for a delicious taste.
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  Premium Luncheon Meat

  Premium luncheon meat made from high-quality pork, seasoned and cooked to perfection for a tender and flavorful experience.
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  Beijing-style Beef with Fat

  Old Beijing beef is a dish featuring beef rolls as the main ingredient, typically stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar for a tender, rich flavor.
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  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.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.

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