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Dongmen Shuan Rou (Gugong · Wangfujing Store)

Hot pot · ⭐ 4.7

No. 52 Donghuamen Street (near Donghuamen Culture and Sports Center)

Dishes

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  Three-color Handmade Noodles

  Three-color handmade noodles are crafted using vegetable juices of different colors—green (spinach juice), red (carrot juice), and yellow (pumpkin juice)—mixed into flour and rolled by hand. The cooked noodles are chewy and vibrant in color.
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  Premium Beef Tenderloin

  Shangpin Beef is a dish featuring premium beef slices, typically stir-fried with onions, green peppers, and garlic, then simmered in a seasoned sauce. The beef is tender and absorbs the rich flavors.
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  Handmade Fresh Lamb Leg

  Handmade fresh lamb leg uses fresh lamb leg meat, hand-cut, keeping the original flavor. It is usually cooked by stewing, roasting, or pan-frying, with a tender texture and rich flavor.
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  Hand-Beaten Lamb Meatballs

  Handcrafted lamb meatballs made from fresh lamb, carefully pounded by hand until the texture is smooth and tender, then shaped into small balls. During cooking, they can be paired with vegetables. The meatballs have a delicate, tender texture and are served in a rich, flavorful broth, offering a nutritious and satisfying dish.
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  Signature Beijing Clear Soup Chrysanthemum Hot Pot

  Signature Beijing clear soup chrysanthemum hot pot features a broth made from chicken and pork bones, enhanced with fresh chrysanthemum petals. Served with lamb, beef, tofu, cabbage, vermicelli, and seasonal ingredients, all cooked to preserve their natural flavors.
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  Old Beijing Tripe

  Old Beijing tripe is a dish featuring beef tripe as the main ingredient. After cleaning, the tripe is quickly blanched in boiling water and mixed with garlic, cilantro, chili oil, Sichuan pepper oil, soy sauce, and vinegar. It has a crisp and tender texture with a unique flavor.
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  Beijing Sesame Paste Condiment

  Old Beijing sesame sauce condiment is a dipping sauce made primarily from sesame paste, mixed with soy sauce, vinegar, garlic paste, sugar, sesame oil, and a touch of chili oil. It's commonly used for cold noodles, fried noodle dishes, or as a dip for dumplings and flatbreads.
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  Crispy Tripe

  Crispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
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  Snowflake Wagyu Beef Top Blade

  Snowflake beef tenderloin uses premium upper cuts with fine texture and marbling. Slice and blanch in water or broth until cooked, preserving tenderness. Can be paired with vegetables or seasonings.
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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 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 Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Fresh Lamb Leg

  Fresh lamb leg uses fresh lamb meat, cleaned and cut into pieces or cooked whole. Typically seasoned with ginger, scallions, and cooking wine, and prepared by stewing, roasting, or braising.

Reviews

• oceanic_calathea
  Got the fresh-cut lamb shoulder, and they literally slice it right in front of you before tossing it in the pot. Super tender, literally melts in your mouth, and you can really taste that milky richness. Paired it with their signature old Beijing clear broth chrysanthemum hotpot, and the broth is so clean and light with this subtle floral note from the chrysanthemum. The lamb comes out incredibly tender with zero gamey flavor. Also tried the hand-pulled cilantro lamb meatballs, and wow, those are worth it. Really meaty and bouncy, and the fresh cilantro goes so well with the rich lamb. Staff was super attentive and actually walked us through the menu, which was a nice touch. The whole place has this old-school Beijing vibe, feels really traditional and cozy. Everything tasted fresh, tons of flavor going on, and I left completely stuffed and happy. Would definitely come back.