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Dong Lai Shun Restaurant (Men Gou Qiao Hua Yuan Fang Branch)

Hot pot · ⭐ 4.4

Huayuanfang, 3rd Floor

Dishes

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  Donglaisun Traditional Lamb Top Brain

  Dong Lai Shun traditional lamb neck uses the premium area behind the sheep's head and above the neck, with tender meat and even fat distribution. Sliced thinly and cooked in clear water or broth to preserve its original flavor.
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  Taizhou Wild-caught Yellow Croaker

  Taihou wild-caught yellow croaker is made with fresh fish, seasoned with ginger slices and green onions, steamed or braised. The tender fish retains its natural flavor, commonly served steamed with soy sauce and hot oil, or slowly stewed with a touch of Shaoxing wine and seasonings.
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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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  Signature Fragrant Beef Cubes

  Signature鼓香牛肉粒 features fresh beef cubes marinated and mixed with seasonings, then cooked using a鼓香 technique. The outer layer is slightly charred while the inside remains tender, preserving the original flavor of the beef.
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  Pipa Pork

  Pipa meat is a dish made from pork tenderloin, sliced thin and rolled into a pipa shape, then secured with bamboo skewers. After marinating, it's either fried or steamed. The result is crispy on the outside and tender inside, often served with sweet bean sauce or pepper salt.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Mushroom Soup Base

  The mushroom soup base is primarily made from a variety of dried and fresh mushrooms, including shiitake, king oyster mushroom, and boletus, which are soaked and then simmered with water. No additional seasonings are added during preparation—only long simmering extracts the natural umami flavor from the mushrooms to create a rich and flavorful broth.
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  Braised Large Yellow Croaker

  Fresh yellow croaker is marinated and pan-fried until golden brown, then simmered with soy sauce, sugar, and cooking wine to create tender, flavorful fish.
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  Braised Yellow Croaker with Sauce

  Sauce-braised yellow croaker is a dish made with fresh yellow croaker, seasoned with soy sauce, sugar, ginger, and scallions. The fish is pan-fried until golden brown on both sides, then simmered in a flavorful sauce until the meat is tender and the sauce thickens.
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  Chongqing Crisp Tripe

  A classic Sichuan dish featuring fresh beef tripe quickly blanched to retain its crisp texture, served with a spicy and numbing chili oil sauce.
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  Qingdao Wild Hairtail

  Qingdao wild hairtail is a dish featuring fish caught in Qingdao's waters. Cleaned and cooked by steaming or pan-frying, it retains its tender flavor. Ginger slices and scallions are added to enhance aroma and reduce fishiness, with a touch of cooking wine and soy sauce for seasoning.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
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  Fresh Sichuan Pepper Lamb Ribs

  Fresh Sichuan pepper lamb chops are marinated with fresh peppercorns and grilled. The seasoned chops have a crispy surface and tender interior, with the aromatic freshness of Sichuan pepper enhancing the overall flavor.

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