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Xun Miao Lai Huo Guo (Beijing Shoukai Tongzhou Wangxianghui Black Gold Store 271 Branch)

火锅 · ⭐ 4.5

Shop B116, Basement Level, Shoukai Tongzhou MixC World, north side of Dongxiayuan Station, Line 6, Beijing Subway, Tongji Road

Dishes

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  Beihai Sun Shrimp Dumplings

  Beihai Sun Shrimp Slurry is made primarily from fresh sea shrimp. After removing the shells and intestinal lines, the shrimp are minced into a paste, then mixed with an appropriate amount of starch, egg white, and seasonings until well blended to form the shrimp slurry. The slurry is shaped into small balls and boiled in hot water until cooked through. It can be served with clear soup or sauce.
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  原切牧场牛上脑

  原切牧场牛上脑精选优质牧场的牛上脑部位，采用原切工艺保留牛肉原始纹理与肉汁。主要食材为厚切牛上脑肉，仅以海盐、黑胡椒简单调味，突出牛肉本真风味。通过高温煎烤或炙烤，外皮形成微焦脆壳，内里肉质柔嫩多汁，呈现漂亮的粉红色。口感饱满细腻，带有浓郁的牛肉脂香和天然甜味，搭配少许迷迭香或蒜片更添层次。
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  Barley Greens Butterfly Noodles

  Barley and young wheat leaf butterfly noodles are made from barley flour and young wheat leaves, shaped into butterflies and boiled before serving. No artificial colors or preservatives are added, preserving the natural aroma of plants.
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  Tender 8-Second Beef

  Tender 8-second beef is a quick-cooking dish featuring beef as the main ingredient. It uses tender cuts from the beef tenderloin or shank, slices them thinly, marinates them with seasoning, and then stir-fries them at high heat for about 8 seconds to maintain tenderness. It is typically cooked together with辅料 such as scallions, ginger, garlic, and green and red peppers.
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  嫩滑锁鲜牛肉

  嫩滑锁鲜牛肉选用优质牛里脊肉为主料，采用快速滑炒的烹饪方式制作。牛肉经蛋清、淀粉等腌制后，在高温热油中迅速滑散，锁住内部肉汁，保持鲜嫩口感。成品肉质细腻多汁，外层微带焦香，内里柔软弹牙，咸鲜适口，搭配青红椒等时蔬更添清爽风味。
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  Angus Marbled Beef

  Angus marbled beef is made from high-quality Angus beef, carefully cut and marinated to retain the tenderness of the meat and the richness of the fat, with a delicate texture and rich flavor.
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  Buffalo Tripe from the Slaughterhouse

  Butcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
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  Buffalo Tripe with Spicy Flavor

  Buffalo tripe is marinated in spicy seasoning and quickly blanched, then mixed with chili sauce for a crisp, numbingly delicious bite.
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  Tender Beef with Xinjiang Tomato

  Xinjiang tomato and tender beef dish uses fresh beef and tomatoes as main ingredients. Beef slices are marinated and stir-fried with tomato cubes, often with onions and garlic for added flavor. High-heat cooking makes the beef tender and tomatoes soft, resulting in a rich sauce.
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  Shawo Green Radish

  A cold dish made primarily from Shawa green radish. Wash and slice the radish thinly, salt it briefly, squeeze out excess water, then mix with garlic, vinegar, sesame oil, a touch of sugar, and chili oil. Simple to prepare with a crisp texture.
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  Australian Wagyu Beef in Valley

  Australian Wagyu Beef with Grains and Vegetables is made from premium Australian beef, combined with grains and vegetables. The beef slices are stir-fried or stewed with ingredients such as corn, carrots, and green peas, preserving the tenderness of the beef and the fragrant aroma of the grains.
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  Bear Cat Sichuan Peppercorn Bone Soup Pot

  Bear Cat Sichuan Pepper Bone Soup Pot features pork bones simmered with Sichuan pepper, ginger, and green onions. The broth is clear or slightly milky, rich in flavor, with a unique numbing aroma from the Sichuan pepper. Serve with fresh vegetables, tofu, and mushrooms for dipping.
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  Panda Loves Crisp Bamboo Shoots

  Panda Loves Crisp Bamboo Shoots is a dish featuring crisp bamboo shoots as the main ingredient, accompanied by vegetables such as carrots and green peppers. After blanching, the crisp bamboo shoots are stir-fried together with the prepared vegetables and seasoned with appropriate seasonings to create a quick stir-fry. The finished dish has a clear color and a refreshing, crunchy texture.
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  Vast Grassland Lamb Leg

  Vast Grassland Lamb Leg is made from high-quality lamb leg meat, marinated and grilled. The meat is tender and juicy with a rich mutton aroma, making it a specialty of the grasslands.
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  Panda Lamb from the Grassland

  Grassland Panda Lamb is a dish primarily made with lamb, using grass-fed lamb from the pasture. After marinating, it is grilled or stewed to achieve tender meat. Some recipes include vegetables such as onions and carrots to enhance the flavor profile.
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  Xiapu Kelp Sprout

  A dish featuring fresh kelp sprouts from Xiapu, Fujian, lightly blanched and dressed with garlic and sesame oil for a crisp, savory flavor.
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  Green Grape Kiwi Sparkling Bucket

  A refreshing drink made with green grapes and kiwi mixed with sparkling water, offering a sweet and tangy flavor.
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  Fresh Crystal Noodles

  A refreshing dish made from transparent rice noodles, typically served chilled with vegetables and meat, seasoned to perfection.
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  Duck Blood Tofu

  Duck blood tofu is a dish made primarily with duck blood and tofu. Duck blood cubes are cooked with tofu in broth or water, then seasoned with salt, soy sauce, scallions, and ginger, simmered slowly until flavorful. Garnish with greens or cilantro.

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