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313 Yang Zhuang Iron Pot Braised Lamb (Yizheng Lincoln Park Branch)

Hot pot · ⭐ 4.8

Room 108, Building 2, No. 6 Wenyuan West Road Courtyard, Beijing Economic-Technological Development Area

Dishes

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  7-Second Kelp Sprouts

  Seven-second wakame is a cold dish featuring wakame as the main ingredient. After washing, wakame is blanched in boiling water for about 7 seconds, quickly chilled in cold water to retain its crisp texture, then mixed with garlic, vinegar, soy sauce, a touch of sugar, and sesame oil.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Lamb Leg with Bone

  Bone-in lamb leg is a dish featuring lamb leg as the main ingredient, typically fresh and marinated before stewing or roasting. Ginger, scallions, and cooking wine are often added to remove odor and enhance aroma, with potatoes and carrots sometimes included as accompaniments.
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  Bone-in Lamb Leg

  Bone-in lamb leg meat is selected from fresh lamb leg cuts, keeping the bone intact. After marinating, it is roasted or stewed to achieve tender meat with a rich lamb aroma.
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  Hand-Cut Lamb Leg

  Hand-cut lamb leg is a dish made from fresh lamb leg meat, sliced thinly by hand and quickly cooked or涮 with scallions, ginger, and other accompaniments to preserve the tender flavor of the lamb.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are made by kneading flour and water into dough, then hand-rolling it into thin sheets before cutting into strips. Main ingredients are flour and water, with no additional additives—manual shaping gives the noodles elasticity.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Premium Lamb Top Blade

  Premium lamb neck is made from the tender meat located above the lamb shoulder. After slicing, it is quickly stir-fried or blanched at high heat to preserve the lamb's tender texture, typically seasoned with scallions, ginger, and garlic for aroma.
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  Premium Lamb Belly

  Premium lamb belly is made from the leg area of lamb, sliced into thick pieces or chunks. After blanching to remove odor, it is stewed or braised with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in tender, flavorful meat that retains the fresh aroma of mutton.
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  Ginger-Flavored Century Egg

  A cold dish featuring preserved eggs, sliced and arranged on a plate, then drizzled with a ginger sauce made from minced ginger, soy sauce, vinegar, and sesame oil—refreshing and layered in flavor.

Reviews

• mini_raccoon
  The lamb was super fresh and the broth was really light and naturally sweet — honestly had so much depth to it. The clear broth, scallion broth, and chive flower broth all tasted totally different and each one was good in its own way. The iron pot stewed lamb is cooked low and slow the traditional way, so the meat gets really tender but still has a nice bite to it, and dipping it in their secret sauce makes it even better. They had cuts of lamb from different parts of the animal and the staff actually walked us through what each one tastes like, which I didn't expect but was kinda cool. We got the set menu and it was plenty of food — came with veggies and hand-pulled noodles too, so we left totally stuffed. Place is nice and spacious, service was warm and quick, overall a really solid experience. Would come back for sure.