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Jifu Nanmen Zhenzong Lao Beijing Tongguo Shuan Rou (Guzhang Store)

火锅 · ⭐ 4.7

No. Jia-8, Shuangqiao East Road (East Building No. 10, Floors 1–3)

Dishes

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  Grade A Beef Top Blade

  Grade A beef top blade is a premium cut from the upper shoulder, tender with even fat distribution. Commonly sliced or cooked whole, it's often grilled over charcoal,涮 in hot pot, or gently stewed to preserve its natural flavor.
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  Premium Beef Rib

  One品肥牛 is a dish made primarily with high-quality beef slices, accompanied by various vegetables and seasonings. The beef slices are tender and juicy, paired with an array of vegetables and rich broth, presenting an appealing color and aroma.
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  Chess-piece Baozhong

  Chess piece baozi is a pastry made primarily from flour and pork, featuring a crispy outer shell and seasoned meat filling. The dough is rolled into a thin circle, filled with meat, sealed, flattened, brushed with oil, sprinkled with sesame seeds, then baked until golden and crunchy.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Lamb Rolls

  Lamb rolls are made by slicing fresh lamb meat and rolling it into cylindrical shapes, typically marinated with seasonings before being pan-fried, stir-fried, or steamed. The main ingredient is lamb, with scallions and ginger as common seasonings.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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  Crispy Lamb Rolls

  Crispy lamb rolls are made from fresh lamb leg meat and pork cartilage, wrapped and then marinated, blanched or pan-fried. The outer lamb is tender while the inner cartilage is crisp, offering a layered texture.
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  金耳刺身

  金耳刺身以新鲜金耳为主要食材，经过清洗、去杂后切片或撕成小块，直接生食。金耳质地脆嫩，口感爽滑，保留了食材的原始风味。
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Fresh Lamb Leg

  Fresh lamb hind leg uses fresh lamb hind leg meat, sliced or diced, and cooked by stewing, braising, or grilling. Main ingredient is lamb hind leg meat, with basic seasonings like scallion, ginger, and garlic, preserving the original flavor of lamb.

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