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Zhang Da Kui Shuan Rou (Panggezhuang Branch)

Hot pot · ⭐ 4.4

Room 204, Floor 2, Building 4, Courtyard No. 19, Tuanjie Road

Dishes

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  Inner Mongolia Sand Onion with Lamb

  Inner Mongolian sand leek lamb is a dish primarily made with fresh lamb and sand leeks. The lamb is carefully selected and prepared, then cooked together with the crisp and tender sand leeks, preserving the lamb's freshness and the unique texture of the sand leeks. The preparation typically involves stir-frying or grilling, allowing the flavors of both ingredients to blend perfectly.
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  Inner Mongolian Eye of Round Steak

  Inner Mongolian beef eye muscle uses high-quality beef from Inner Mongolia, known for its tender texture and even fat distribution. Typically marinated and grilled over fire or charcoal to preserve the original flavor.
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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Hand-Cut Beijing Snow Lamb

  Hand-cut Beijing Snow Lamb uses fresh leg meat sliced by hand, stir-fried quickly with onions and green peppers. Thin, even slices are tender, while vegetables stay crisp, creating a striking white-green color contrast.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Beef No. 1

  Beef No. 1 is a dish featuring premium beef slices as its main ingredient. The preparation involves stir-frying the beef slices with a specially crafted sauce, then quickly cooking them together with fresh vegetables and spices to preserve the beef's tender texture.
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  Mixed Mushroom Platter

  Mushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
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  Bamboo Shoots with Tender Greens

  A cold dish made with fresh mustard greens and jellyfish head. Blanch the greens, drain, then mix with sliced jellyfish head and seasonings.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Tender香椿苗 with Tofu Strips

  Fragrant stinky tofu sprout mixed with tofu threads is a refreshing cold dish, primarily made from fresh stinky tofu sprouts and tender tofu threads. The preparation is simple: wash the stinky tofu sprouts, blanch the tofu threads, then mix them together and add appropriate seasonings.

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