Old Beijing Sheep's Spine & Copper Pot Hot Pot (Wangfujing DaV Xiao Xiang Food Street Store)
Hot pot · ⭐ 3.3
Wangfujing Gongmei Building Food Court
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Wangfujing Gongmei Building Food Court. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Premium Lamb Top Blade, Sheep Tail, Goat Spine Hot Pot.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hot pot
- Rating: 3.3
- Address: Wangfujing Gongmei Building Food Court
- Popular dishes: Premium Lamb Top Blade, Sheep Tail, Goat Spine Hot Pot
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Premium Lamb Top BladePremium 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.
Sheep TailMutton tail is made from the fatty and meaty parts of a sheep's tail, sliced and cooked by stewing, boiling, or roasting. Main ingredient is mutton tail, seasoned with scallions, ginger, garlic, and careful heat control to melt fat into flavor and achieve tender meat.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.