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清真·宣武小院·涮肉 (白纸坊店)

Hot pot · ⭐ 4.5

Building 19, No. 30, Guang'anmen Nan Jie

Dishes

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  Grade A Snowflake Wagyu Beef

  Grade A Wagyu beef uses premium cuts with fine texture and even fat distribution resembling snowflakes. Sliced and quickly blanched or涮煮, it retains tenderness.
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  Lubiju Sweet Garlic

  Sixbuju sugar garlic is a seasoned food made primarily from fresh garlic, pickled in a syrup and vinegar solution with salt and spices, then sealed and fermented for several weeks to absorb the sweet and sour flavor while maintaining a crisp texture.
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  Secret Spiced Sesame Sauce

  A secret family recipe sesame sauce made with sesame paste, peanut butter, garlic, soy sauce, vinegar, sugar, and chili oil. Mix sesame paste with warm water, then add other ingredients to create a smooth, thick sauce.
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  High-Calcium Lamb from the Courtyard

  Xiao Yuan High-Calcium Lamb uses fresh lamb as the main ingredient, combined with calcium-rich ingredients like bone broth or supplements. After blanching to remove odor, it's slowly stewed for tender meat and rich broth, preserving the original aroma and nutrition of lamb.
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  Hand-Cut Lamb Leg

  Hand-cut lamb leg is a dish made primarily from fresh lamb leg meat, carefully hand-cut to preserve the original flavor and juiciness of the meat. It can be cooked by roasting or stewing, resulting in tender, juicy lamb that is rich in nutrition.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  极品鲜黑百叶

  极品鲜黑百叶是一道以新鲜牛百叶为主料的经典中式菜肴。选用优质黑毛肚，经过精细清洗与焯水处理，保留其爽脆弹牙的独特口感。通常配以蒜末、香菜、辣椒等调料凉拌或快炒，突出百叶本身的鲜嫩与嚼劲。成品色泽黑白分明，入口脆嫩爽口，带有浓郁的咸鲜风味和微微的麻辣辛香，是一道兼具口感与风味的佳肴。
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  Premium Hand-Cut Fresh Lamb Tenderloin

  Fresh lamb from the top blade, hand-sliced with fine texture and clear grain. Simply seasoned and quickly cooked to preserve the original flavor.
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  Chongqing Beef Tripe

  Chongqing beef tripe is a Sichuan dish using ox stomach as the main ingredient. Fresh tripe is cleaned, sliced thin, blanched in boiling water until colored, then mixed with garlic, chili oil, Sichuan pepper powder, and cilantro.
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  Hot Pot with Copper Pot

  Beef hot pot is a traditional hot pot dish featuring tender slices of mutton as the main ingredient, paired with various vegetables and tofu. Using a specially crafted copper pot, ingredients are quickly blanched in boiling clear broth to preserve their original flavor.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

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