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Shuan Man Lou · Old Beijing Copper Hot Pot (Guangzhou First Store)

Hot pot · ⭐ 4.1

3rd Floor, Hongfa Building (Elevator No. 5 at North Entrance)

Dishes

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  Sword-shaped Lamb

  A specialty dish made with premium lamb slow-cooked in a blend of spices and secret sauce, shaped like a sword for symbolic good fortune.
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  Peking Roast Duck

  Peking roast duck is made from Beijing ducks, marinated and roasted in a挂炉. The duck is inflated, gutted, coated with sugar water, then roasted over fruit wood charcoal to achieve crispy skin and tender meat. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Beijing-style Meat Pie

  A traditional Beijing snack made with seasoned pork filling wrapped in dough and pan-fried until golden brown.
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  Big Sword Fat Beef

  Premium beef brisket is marinated and quickly stir-fried at high heat, resulting in tender, juicy meat with a balanced fat-to-lean ratio and rich aroma.
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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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  Sword Lamb

  A dish made with fresh lamb and vegetables, marinated in a secret sauce and grilled to perfection.
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  Imperial Snack

  A traditional Chinese delicacy made from glutinous rice flour, red bean paste, and sesame, steamed to a soft and sweet texture.
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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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  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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  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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  Iron Plate Scallion Stir-fried Lamb

  A Chinese dish featuring tender lamb slices stir-fried quickly on a hot iron plate with scallions, delivering a savory and aromatic flavor.
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  Copper Hot Pot

  Hot pot in a copper pot is a traditional Chinese hot pot dish, primarily featuring various meats such as beef and mutton, seafood like fish slices and shrimp paste, and a variety of vegetables such as tofu and cabbage. The basic preparation method involves placing the ingredients into a copper hot pot heated by charcoal, adding broth or water to cook them, and allowing diners to enjoy with their own dipping sauces.
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  Copper Pot Clear Soup Pot

  A copper pot clear soup is prepared using a copper vessel, simmering chicken and pork bones to make a rich broth, then adding fresh vegetables and mushrooms. The soup is gently stewed over low heat, resulting in a clear, refreshing taste that highlights the natural flavors of the ingredients.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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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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