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Bai Nian Qian Men Tong Guo Shan Rou (Hou Hai 8 Di)

Hot pot · ⭐ 4.3

No. 134 Di'anmen Outer Street

Dishes

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  Large Premium Lamb Dish

  A large portion of premium lamb, made with fresh lamb meat, marinated and then grilled or stewed with onions and carrots for tender, rich flavor.
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  Fresh Beef Tenderloin Slices

  Hand-cut fresh beef strips are made from tender beef, sliced by hand and usually marinated before stir-frying or blanching to keep the meat tender. Made with beef tenderloin or shank, seasoned simply with葱姜蒜 and quickly cooked.
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  Hand-Cut Fresh Lamb Top Blade

  Hand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
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  Handcrafted Fresh Shrimp Balls

  Fresh shrimp balls are made by mashing peeled shrimp, mixing with salt, egg white, starch, and seasonings, then shaping by hand into balls and boiling until cooked. The result is white, tender, and delicious.
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  Premium Wagyu Beef

  Premium Wagyu beef, gently cooked low and slow or simply seared to preserve its delicate texture and rich marbling, resulting in tender, juicy meat enhanced with basic seasonings.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Beef Assorted Platter

  Beef platter features various beef cuts like brisket, flank, and tenderloin, braised or stewed then sliced. Some versions include vegetables such as potatoes and carrots for added flavor.
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  Beijing Hot Pot

  Old Beijing hot pot uses beef tallow or clear broth as base, with ingredients like beef, lamb, tripe, beef intestine, tofu, cabbage, and vermicelli. Cooked in a copper or clay pot and dipped in sesame sauce.
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  Homemade Lamb Meatballs

  Homemade lamb meatballs made from fresh lamb minced into paste, mixed with scallions, ginger, egg, starch, and seasonings, then shaped by hand or mold, and cooked by boiling or steaming.
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  草原牛羊大拼

  草原牛羊大拼是一道豪迈丰盛的草原风味菜品，精选草原散养的优质羊肉与牛肉，经秘制香料腌制后，采用炭火烤制或铁板煎制而成。肉质外焦里嫩，油脂分布均匀，入口鲜嫩多汁，带有浓郁的草原肉香与孜然烧烤风味。通常搭配洋葱、香菜等辅料一同食用，口感层次丰富，味道咸鲜醇厚，完美展现了草原游牧饮食的粗犷与鲜美。
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  Grassland Lamb Top Blade

  Grassland lamb neck uses tender lamb from Inner Mongolia's grasslands, with evenly distributed fat. Slice the meat, marinate with salt, pepper, and cooking wine, then grill or boil to preserve its natural flavor.
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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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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

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