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Men Guo Hutong Xiaolong (Xinchengkou Dongjie Store)

Hot pot · ⭐ 4.6

No. 5, Weikeng Hutong (100 meters west of the south gate of Jishuitan Hospital, on the south side of the road)

Dishes

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  Traditional Pickled Sugar Garlic

  Traditional pickled sugar garlic is a condiment made primarily from fresh garlic, combined with sugar, salt, and spices, and left to cure for a long time. It has a crisp texture and a unique sweet-salty flavor.
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  Crispy Beef Tripe

  A dish featuring beef tripe as the main ingredient, using fresh large-leaf tripe quickly blanched or boiled to maintain its crisp texture, seasoned with chili, Sichuan pepper, garlic, and green onion, optionally enhanced with fermented broad bean paste and soy sauce.
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  Hand-Cut Fresh Lamb Shoulder with Slight Fat

  Hand-cut fresh lamb shoulder with slight fat, using fresh lamb shoulder meat, hand-sliced, tender texture with moderate fat for rich flavor.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  Premium Inner Mongolian Lamb

  Premium Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, deodorized and cooked by steaming or grilling to preserve its natural flavor. The meat is tender with a fresh taste.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Slices

  Lamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
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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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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Fatty Lamb

  Fatty lamb is a dish primarily made with lamb, typically using leg or shoulder meat. The slices are marinated with rice wine, soy sauce, and ginger slices, then stir-fried or braised. Some recipes add vegetables such as onions and green peppers to enhance the flavor.
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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 Beef Tripe

  Fresh beef tripe is a dish made primarily with fresh beef tripe, seasoned with适量 of葱姜蒜 (scallions, ginger, and garlic). To prepare, first clean the beef tripe thoroughly and cut it into bite-sized pieces. Then quickly stir-fry the tripe with seasonings and ingredients to preserve its tender texture. Finally, stir-fry quickly until well combined, and serve.
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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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