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Pifu Shuan Rou • BBQ (Gao Mi Ding Bei Dian)

Hot pot · ⭐ 4.6

No. 7 Shuanggao Road, Yu Huayuan Sanli (330 meters on foot from Exit D Southwest of Gaomidian North Metro Station)

Dishes

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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Bifu Secret Sauce

  A secret blend sauce made from various spices and seasonings, including doubanjiang, Sichuan peppercorns, star anise, cinnamon, bay leaves, chili, ginger, and garlic, cooked and simmered to perfection for use in salads, dipping, or cooking.
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  Signature Freshly Cut Lamb Leg

  Fresh lamb leg meat sliced, lightly marinated and quickly cooked. Main ingredient is lamb leg, seasoned simply and prepared by stir-frying or boiling to keep the meat tender.
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  Signature Fresh Lamb

  Signature fresh lamb uses fresh lamb as the main ingredient, cleaned and cut into pieces, then stewed or braised. Ginger slices and green onions are added during cooking to remove膻味 and enhance aroma.
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  Million Dollar Sesame Paste

  Million Dollar Sesame Paste is a condiment made primarily with sesame paste, combined with peanuts, chili oil, soy sauce, and other seasonings. It has a rich flavor with spicy and salty notes, often used for mixing dishes or dipping.
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  Homemade Sesame Paste Flatbread

  A homemade sesame sauce flatbread made by mixing flour, sesame paste, salt, and water into dough, rolling it out, spreading sesame paste on it, rolling it up, dividing it into portions, flattening each into a circle, then baking until golden brown in an oven or on a skillet.
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  Steppe Wild Onion with Lamb

  Grassland sand leek lamb is a dish made primarily from fresh lamb and grassland sand leeks. The lamb slices are stir-fried with cleaned sand leeks and seasoned appropriately to preserve the natural flavors. Proper heat control ensures tender lamb and fragrant sand leeks.
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  Grass-fed Wagyu Ribeye

  Grass-fed Wagyu ribeye uses premium grass-fed Wagyu beef, simply marinated and seared or grilled over charcoal to preserve its natural flavor and tender, juicy texture.
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  Mixed Wild Mushrooms

  A selection of fresh wild mushrooms including chanterelles, chicken fungus, and matsutake, cleaned, sliced or whole, then steamed or stewed to preserve their natural flavors.
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  Iron Rod Yam

  Iron rod yam is a dish primarily made with iron rod yam. After peeling, it's sliced or diced and can be stir-fried, stewed, or steamed. Add葱姜蒜 sparingly to enhance flavor while preserving its natural taste.
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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 Top Loin

  Freshly cut lamb neck tender from the shoulder, directly cooked to preserve original flavor, typically prepared by pan-searing, grilling, or boiling.

Reviews

• peach_koala
  The lamb we picked was a 10-month-old wether, and it had really even marbling — cooked in the copper hotpot it came out super tender, even after sitting in the broth for a while it didn't get tough at all, and every bite was just packed with flavor. The sesame sauce was thick but not too heavy, perfect for dipping the lamb in, and it had this amazing creamy, nutty taste. The self-serve sauce and topping bar had tons of options, and the cold side dishes were refreshing and helped cut through the richness. The place was clean and bright inside, tablecloths were neat, and the restroom was easy to find. Service was solid too — anytime we needed something someone showed up pretty quick. Overall just a really comfortable, satisfying meal.