Xi Yuan Ju Shuan Rou (Former Store)
火锅 · ⭐ 4.8
Third Floor, Building W6, Beijing Fang, Qianmen
Dishes
M9 Prime ShoulderM9 Prime Shoulder is made from premium beef shoulder, slow-cooked or roasted to perfection. Tender with even fat distribution and natural marbling aroma.
Wuzhumuqin Hand Roll Te GradeWuzhumuqin hand-rolled wrap, Grade Te, features premium beef shank as the main ingredient, paired with onions and carrots. The cooked beef is sliced and mixed with vegetables, then wrapped in thin pancakes without additional seasonings to preserve the natural flavors.- Wuzhumuqin Fresh TenderloinWuzhumuqin fresh top blade uses premium beef from the Wuzhumuqin grassland in Inner Mongolia, with tender meat and even fat distribution. After simple marination, it's grilled or pan-fried over charcoal to preserve its natural flavor.
乌珠穆沁鲜羊脊乌珠穆沁鲜羊脊选用内蒙古乌珠穆沁草原的优质羊脊骨为主料，肉质鲜嫩无膻味。制作时先将羊脊骨焯水去腥，再加入葱、姜、花椒等香料慢火炖煮至骨肉酥软，最后可撒上少许香菜提鲜。成品汤汁醇厚，羊肉口感细腻软烂，带有草原羊肉特有的天然鲜香，回味悠长。
京派现炸辣椒油京派现炸辣椒油是一道具有北方特色的调味品，主要选用干辣椒、花生碎、芝麻和多种香料。制作时将热油分次浇在辣椒面上，激发出浓郁的香气。成品色泽红亮，口感香辣微麻，带有坚果和芝麻的复合香味，辣而不燥，常用于拌面、蘸料或菜肴提味。
Cold Sea Natural Fish MawCold natural fish胶 is made from fresh fish gelatin, cleaned, soaked, and deodorized, then mixed with cucumber slices, carrot丝, and seasonings for a smooth, rich texture.
北海海捕松叶蟹北海海捕松叶蟹选用北部湾海域新鲜捕捞的松叶蟹为主料，以清蒸或白灼方式烹制，最大程度保留其原汁原味。蟹肉洁白细腻，口感鲜甜弹嫩，带有天然海味的咸鲜与淡淡甘甜。通常搭配姜醋汁或特制海鲜酱油提鲜，是突出食材本味的经典海鲜菜肴。
Ancient-Style Steamed Pear SoupAncient-style simmered pear soup mainly uses pears and rock sugar. After removing the core and cutting pears into pieces, they are cooked with rock sugar in a clay pot with water over low heat until the pears are soft and the broth is sweet. No other seasonings are added to preserve the natural flavor.
Sweet Pickled Garlic in Small DishSugar-cured garlic is a cold dish made by marinating peeled fresh garlic in sugar, vinegar, and salt. Main ingredients are garlic and sugar, with vinegar and salt for flavoring. It's typically cured for several days to a week, turning the cloves translucent with a sweet-sour taste.- Dry-Aged 18-Day Lamb LegPremium lamb leg meat aged for 18 days using dry aging, resulting in tender, juicy texture and intensified flavor. A natural crust forms on the surface while moisture is retained inside, enhancing the meat's aroma.
28-Day Dry-Aged Lamb Loin28-day dry-aged lamb loin, made from high-quality lamb and naturally dried and aged for 28 days to enhance tenderness and flavor.
28-Day Dry-Aged Lamb LegPremium lamb leg meat aged for 28 days using dry aging, resulting in tender, juicy texture and richer flavor. A protective crust forms naturally on the surface while moisture is retained inside, enhancing the meat's aroma.
28-Day Dry-Aged Lamb Leg CorePremium lamb leg core, dry-aged for 28 days to enhance tenderness and juiciness, with intensified flavor. Controlled temperature and humidity during aging naturally break down muscle fibers for improved texture and aroma.
Hot Pot LambHot pot mutton is a dish primarily made with thin slices of lamb, cooked by quickly boiling in a hot pot. Fresh and tender lamb is sliced thinly and briefly cooked in the hot pot to maintain its soft texture. It is usually served with various vegetables and seasonings, offering a delicious and fresh taste.
Hot Pot with Copper PotBeef hot pot is a traditional hot pot dish featuring tender slices of mutton as the main ingredient, paired with various vegetables and tofu. Using a specially crafted copper pot, ingredients are quickly blanched in boiling clear broth to preserve their original flavor.- Fresh Five-Head AbaloneFresh five-head abalone is a dish featuring fresh abalone as the main ingredient, typically using large live abalone cleaned and steamed or simmered to preserve its natural flavor, sometimes enhanced with broth, ginger slices, and scallions.
黄海去壳帆立贝(20颗)黄海去壳帆立贝选用新鲜优质的扇贝柱，经过去壳处理，保留完整肥嫩的贝肉。通常采用清蒸或快炒的烹饪方式，以突出其原汁原味。成菜后贝肉洁白如玉，口感鲜嫩弹牙，带有海洋特有的清甜滋味，搭配简单调味如蒜蓉、豉油或葱姜，更能衬托其鲜美。是一道突出食材本味的经典海鲜菜肴。