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Linglong Ju Old Beijing Shuang Yang Rou (Linglong Lu Dian)

Hot pot · ⭐ 4.6

Southeast corner of the intersection of Linglong Road and Enji East Street (commercial premises of Building 23, Bali Zhuang North Community)

Dishes

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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Linglongju Hot Pot Lamb

  Linglong Residence Hot Pot Lamb is a hot pot dish featuring fresh lamb slices, served with scallions, ginger, cilantro, and other accompaniments. The thin lamb slices are quickly blanched in boiling water and enjoyed with sesame paste, soy sauce, or garlic paste.
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  Delicate Sesame Paste Flatbread

  Linglong Residence Sesame Paste Flatbread is made from flour with sesame paste, scallions, and salt. The dough is kneaded, divided, flattened, spread with sesame paste, rolled up, flattened again into a round shape, then baked until golden and crispy.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Fresh Green Tripe

  Green fresh tripe is a dish made primarily from fresh beef tripe, cleaned and cooked by blanching or quick stir-frying to maintain its crisp tenderness. It's typically seasoned with scallions, ginger, garlic, and chili to highlight the natural flavor of the ingredient.
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  Mutton Noodle Soup

  Lamb boiled noodle is a dish where lamb is sliced or cubed and cooked together with noodles in boiling water. The main ingredients include lamb and noodles made from flour, along with seasonings such as green onions and ginger. First, the lamb is blanched to remove any odor, then it is cooked together with the noodles, and finally seasoned with an appropriate amount of salt and spices.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Rolled Lamb with Vegetables

  Lamb rolls are made with fresh lamb meat, sliced and rolled, typically served with scallions and ginger, and cooked by pan-frying, grilling, or steaming.
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  Boned Lamb with High Calcium

  Bone-infused calcium-rich lamb stewed with fresh lamb and羊骨, slow-cooked with ginger, scallions, and water until tender, enhancing the rich marrow flavor.

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