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Old Chen One-Pot Lamb Shrub Hot Pot (Beiqia Branch)

Hot pot · ⭐ 4.4

Unit B-02, No. 58, Litaung Road

Dishes

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  Healthy Vegetable Platter

  A platter of fresh seasonal vegetables such as broccoli, carrots, cucumber, and bell peppers, lightly blanched or stir-fried to preserve natural flavor and nutrition.
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  Crispy Fried Yellow Croaker

  Dry-fried small yellow croakers is a dish primarily made with small yellow croakers. The fish are scaled, gutted, and washed clean, then marinated with cooking wine and salt before being coated in flour or starch. Heat oil in a wok, add the fish one by one, and fry until golden and crispy. Remove and drain off excess oil.
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  Hand-Cut Fresh Beef Shank

  Hand-cut fresh beef shank is a dish made primarily with fresh beef shank, blanched, simmered, then sliced thinly or thickly. Seasoned with scallions, ginger, and star anise for enhanced flavor.
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  Regular Lamb Spine

  羊蝎子 is a dish primarily made from lamb spine bones. During cooking, the lamb spines are first blanched in water to remove blood and impurities, then simmered with spices and seasonings such as ginger, scallions, cooking wine, and salt until the meat becomes tender and the marrow aroma fills the air.
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  普通羊蝎子（3斤）

  普通羊蝎子选用新鲜羊脊椎骨为主料，配以葱、姜、蒜及多种香料慢炖而成。羊蝎子经长时间炖煮后肉质酥烂脱骨，骨髓香滑，汤汁浓郁醇厚。口感咸鲜微辣，香料滋味充分渗入肉中，带有明显的孜然与花椒香气，是冬季暖身滋补的经典菜品。
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  Premium Scorpion Hot Pot (Small)

  Deluxe scorpion pot, small portion, features fresh scorpions stewed with chili, Sichuan pepper, ginger, garlic, and other seasonings. After cleaning and preparation, the scorpions are slowly simmered over medium heat to fully blend flavors.
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  Premium Xiling High-Calcium Lamb

  Premium Xilingol high-calcium lamb selected from优质羔羊 in Xilin Gol League, Inner Mongolia. Tender meat rich in calcium. After blanching to remove blood, it's stewed with ginger slices and green onions to preserve its natural flavor.
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  Lamb Ribs with Lamb Spine

  Lamb rib and lamb spine dish made with lamb ribs and lamb vertebrae. Lamb ribs use bone-in leg or shoulder meat, while lamb spine includes spinal bones and surrounding meat. Both are blanched to remove odor, then stewed with scallions, ginger, star anise, cinnamon, and other spices until tender and flavorful.
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  Beijing-style Stir-fried Hawthorn

  Old Beijing Stir-Fried Hawthorn is a traditional Beijing dish made primarily with fresh hawthorn, combined with an appropriate amount of sugar and water, stir-fried together. To prepare it, first wash and pit the hawthorn, then add sugar and water and stir-fry until the sugar dissolves and the hawthorn becomes soft.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Vegetables

  Vegetables are a light and healthy dish, primarily made with a variety of fresh seasonal vegetables, prepared through simple cooking methods such as stir-frying, boiling, or steaming. The dish features vibrant colors and a refreshing taste, preserving the original nutrients and natural flavor of the vegetables.

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