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Old Beijing Lamb Spine Hot Pot (Mingtian Life Hall Branch)

火锅 · ⭐ 3.5

Room 158, 1st Floor, Mingtian Life Plaza, Tangli Road

Dishes

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  Four-Head Hot Pot Can

  A portable hot pot set with four types of ingredients like beef, lamb, seafood, and vegetables, served with a special broth. Prepped and sealed in cans for easy heating and quick enjoyment.
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  Hot Pot Fried Dough Sticks

  Hot pot fried dough sticks are a side dish made from fried dough, cut into segments and boiled in hot pot broth to absorb its flavor. The crispy dough becomes soft and flavorful when cooked.
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  Roasted Lamb Kidneys

  Roasted lamb kidneys is a dish primarily made with lamb kidneys as the main ingredient. To prepare it, first clean the lamb kidneys thoroughly, removing the outer membrane and excess fat, then marinate them in a specially prepared seasoning for a period of time. Next, place the marinated kidneys on a grill and slowly roast them over charcoal until the outside is crispy and the inside remains tender. Finally, sprinkle with an appropriate amount of spices.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Tendon and Brain Hot Pot

  Gintoubana锅 is a hot pot dish made primarily with beef tendons and beef brain, simmered with various spices and vegetables. The beef tendons become tender and soft after stewing, while the beef brain is smooth and delicious. Combined with an array of vegetables and spices, the broth is rich and nutritious.
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  Goat Tail and Goat Spine

  Sheep tail and sheep spine are two parts of lamb. Sheep tail refers to the fatty part near the tail, while sheep spine is the vertebrae. This dish typically involves cutting both parts into pieces, then stewing or braising them with seasonings until tender and flavorful.
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  Mutton Knuckle筋 Hot Pot

  Sheep knuckle tendon stew features tendons from the sheep leg joint, paired with potatoes and carrots, slow-cooked to create a rich broth. The tender yet chewy texture of the lamb tendon offers a satisfying bite.
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  Old Beijing Lamb Shank

  Old Beijing lamb shank is a dish featuring lamb shanks as the main ingredient, typically blanched and then slowly stewed with scallions, ginger, star anise, cinnamon, soy sauce, and cooking wine until tender. Served with garlic paste or chili oil as dipping sauce.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.

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