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Shuan Man Lou · Old Beijing Copper Hot Pot (Xingsheng Road Branch)

Hot pot · ⭐ 4.3

Shop 101, No. 17 Xingsheng Road

Dishes

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  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Tendon Meat

  Hanglung beef is a premium cut from the cow's back muscles, known for its tenderness and elasticity. Typically sliced thin and quickly cooked in hot pot or roast dishes to preserve its delicate texture.
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  Tender Beef

  Tender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
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  Imperial Sword Lamb Shoulder

  A premium lamb shoulder dish marinated in secret sauce and slow-cooked to tender perfection, served with a special dipping sauce.
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  Premium Wagyu Beef

  Premium Wagyu beef slow-cooked to perfection, served with a secret sauce for a rich, tender experience.
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  Waterfall Handmade Noodles

  A dish featuring hand-pulled noodles served in a rich broth with savory toppings, resembling a waterfall when poured.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Secret-Recipe Sichuan Pickled Cabbage

  A traditional fermented cabbage dish made with fresh napa cabbage and special spices, offering a tangy and spicy flavor that pairs perfectly with rice.
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  Traditional Beijing Sesame Paste

  A classic cold dish made from sesame paste with garlic, soy sauce, vinegar, sugar, and sesame oil. Rich and savory, commonly used as a dressing for noodles or as a dipping sauce in northern Chinese households.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Chrysanthemum Lamb

  Chrysanthemum lamb is a dish made primarily with lamb, paired with carrots and green peppers. After marinating the sliced lamb, it's stir-fried with vegetables and arranged to resemble a chrysanthemum flower, hence its name.
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  Caiji Secret-Recipe Stir-Fried Oysters

  Fresh oysters stir-fried quickly with garlic, ginger, green and red peppers, and a secret sauce. Tender texture with rich juice, featuring strong garlic aroma and slightly sweet sauce flavor.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

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