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Shuan Wei Nong Old Beijing Copper Charcoal Hot Pot (Xiaoshan Store)

Hot pot · ⭐ 4.3

No. 299 Shixinzhong Road (Ground floor of Macau Dou Lao Restaurant)

Dishes

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  Sichuan Crispy Tripe

  Sichuan Crispy Tripe is a typical Sichuan dish, using fresh beef tripe as the main ingredient. After careful preparation, it is mixed with specially made chili oil and spices. The tripe is tender and crisp in texture, and when combined with spicy and numbing seasonings, it delivers a unique Sichuan flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Grilled Sea Bass with Special Flavor

  Fresh sea bass marinated in special sauce and grilled over charcoal, resulting in crispy skin and tender flesh, enhanced with seafood and aromatics.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  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.
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  Delicious Egg Dumplings

  A traditional Chinese dish made with eggs and minced pork, shaped into small dumplings and gently fried until golden. The outer layer is tender while the filling remains juicy and flavorful.
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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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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Xi Meng Lamb

  Ximeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.
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  Cilantro

  Cilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
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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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