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San Jiu Ice Boiled Lamb • Shuan Rou (Nanluoguxiang Store)

Hot pot · ⭐ 4.5

No. 39 Mao'er Hutong

Dishes

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  Inner Mongolia Traditional Handmade Sausage

  Inner Mongolia traditional handmade sausage is a traditional meat product from the Inner Mongolia region, mainly made from pork or mutton, with salt, spices, and starch, and processed through stuffing and steaming. It has a fresh taste and unique flavor.
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  Inner Mongolia Mare's Milk Wine

  Inner Mongolia mare's milk wine is a drink made from mare's milk through fermentation. The main ingredients include mare's milk and fermentation bacteria, with a slightly sour taste and a unique dairy aroma.
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  Inner Mongolia Tripe and Meat

  Inner Mongolian stomach-stuffed meat is a traditional dish from Inner Mongolia, using lamb stomach and mutton. Mutton slices are stuffed into cleaned lamb stomachs, then stewed or steamed to infuse the stomach with the meat's aroma, creating a unique flavor.
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  Nongfu Spring Water Soup Base

  A soup base made with fresh vegetables, mushrooms, and a secret broth, simmered slowly to bring out natural flavors—perfect for hot pot cooking.
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  Sichuan-style Spicy Chicken Feet

  Sichuan-style spicy chicken feet is a dish made primarily from chicken feet, blanched and stir-fried with chili, Sichuan peppercorns, ginger, garlic, and green onions. It has a bright red color, chewy texture, and rich flavor.
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  Lakshen Dip

  Lakshen sauce is a seasoning made from chili, garlic, ginger, cilantro, soy sauce, vinegar, and sesame oil, typically served with grilled meat or cold dishes. Mix chopped chili, garlic, and ginger, then add soy sauce, vinegar, and sesame oil, and finish with chopped cilantro.
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  Cucumber with Peanuts

  Cucumber with peanuts is a refreshing cold dish, made primarily from fresh cucumbers that are gently smashed and served with fried peanuts. The dish is simple to prepare, preserving the crisp texture of the cucumber while the peanuts add a crunchy layer.
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  Spicy Boiled Lamb with Water

  Muxin Shui Shui Bing Zhu Yang is a dish primarily made with mutton, simmered together with various spices and vegetables. To prepare it, the mutton is cut into pieces and cooked in a pot with ingredients such as ginger slices, green onion segments, star anise, and other seasonings, along with water. It is slowly stewed over low heat until the meat becomes tender. Finally, the saltiness is adjusted according to taste.
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  Hydroponic Kale Black Gem

  Hydroponic kale Black Gem is a type of kale grown using hydroponic technology, with deep green leaves and a crisp texture. The main ingredient is kale, which is usually stir-fried, mixed in salads, or used as a raw ingredient.
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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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  Red Sugar Rice Cake

  A traditional sweet dessert made from glutinous rice flour and brown sugar, steamed into a soft and chewy cake with a rich, sweet filling.
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  Sunite Premium Lamb

  Sunite premium lamb uses high-quality lambs from Sunite Banner, Inner Mongolia, with tender meat and even fat distribution. Main ingredient is fresh lamb, cooked by boiling or stewing to preserve its original flavor.
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  Sunite Premium Lamb

  Premium SuNite lamb from Sunite Banner, Inner Mongolia, features tender meat with even fat distribution. Made with fresh lamb, blanched in water and simmered or steamed with scallions, ginger, garlic, and cooking wine to preserve its natural flavor.
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  Suniti Cold Fresh Lamb Shank

  Suniti Cold Fresh Lamb Shank is made from high-quality Suniti lamb, processed at low temperature to retain its tenderness. It mainly uses the lamb shank part, with a chewy texture, suitable for stewing or braising.
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  Sunite Lamb

  Sunite lamb, selected from high-quality lambs raised on the Sunite grassland, offering tender and flavorful meat. The lamb is first marinated with spices, then slowly roasted to preserve its natural taste and essence.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Bawang Lamb Ribs

  Bàwáng lamb ribs are made from fresh lamb ribs, marinated and then pan-fried or grilled over charcoal. Typically seasoned with rice wine, soy sauce, ginger slices, and garlic, they become crispy on the outside and tender inside with rich aroma.

Reviews

• Ollie_8
  Was wandering around Shichahai and randomly stumbled on this little place, got pulled in by the super cool cloisonne copper hotpot vibe. They do this "ice-boiled lamb" with Sunite baby lamb meat, cooked with red wine and Nongfu Spring water, and omg the lamb was so tender it basically melted in my mouth, zero gamey taste at all. Their secret dipping sauce was honestly my favorite part — like a numbing sesame thing with a little kick, mixed with the lamb it was sooo good. The shop itself is really chill and cozy, wooden tables with those copper pots just give it a great atmosphere. My friend and I grabbed the two-person set menu and it was less than 200 per person, we left totally stuffed and happy. Definitely coming back if I'm in the area!!