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三零青年·老北京自助涮羊肉·烤串(合生广场店)

自助餐 · ⭐ 4.5

No. 425, Chaoyang Road, Hesheng Plaza, 4th Floor, Unit 22

Dishes

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  Top Blade Beef

  Prime beef is selected from the upper shoulder area of the cow, rich in intramuscular fat for a tender texture. It is typically sliced or cubed and prepared by stir-frying, boiling, stewing, or grilling to preserve the natural flavor of the beef.
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  Inner Mongolia Lamb Roll

  Inner Mongolia lamb roll features tender slices of grass-fed lamb from the Mongolian steppe, hand-rolled and quickly cooked for a fresh, savory taste.
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  Artisanal Sweet Pickled Garlic

  Artisanal sweet pickled garlic made from fresh garlic cloves marinated in a balanced sugar and vinegar solution, resulting in a crisp, flavorful snack with a harmonious sweet-sour taste.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Beef Front Shoulder Belly

  Beef front shoulder belly is the meat from the front shoulder area of the cow, with a rich layer of fat. It is usually used for stewing or braising, with a tender and not greasy texture and a delicious flavor.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Traditional Beijing Sesame Paste

  Made from roasted white sesame seeds, this rich and smooth paste is a staple in Beijing cuisine, used for noodles, cold dishes, or dipping.
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  Old Beijing Lamb Spine Hot Pot

  Old Beijing羊蝎子 is a traditional Beijing dish featuring羊蝎子 (sheep spine bones) as the main ingredient. The dish is prepared by stewing, allowing the rich flavor of the羊蝎子 to fully infuse into the broth, while multiple spices and seasonings enhance the overall taste.
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  Grassland Lamb

  Grassland lamb is a dish primarily made with fresh lamb meat, typically using lamb from grassland regions such as Inner Mongolia. After marinating, it is either grilled or stewed. During preparation, additional ingredients like onions, carrots, and potatoes may be added to enhance the flavor.
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  High-Calcium Lamb Slices

  High-calcium lamb slices are made from fresh lamb, marinated and rolled. Rich in calcium, they're seasoned with salt, ginger, and scallions, then quickly blanched or涮 for a tender texture.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.

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