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Tianqiao Wangji Shuan Rou Bao Tuo (Nan Yuan Lu Fu Lu Store)

Hot pot · ⭐ 4.1

No. 4, Pingfang, Heyi Dongli, Nanyuan Road

Dishes

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  Premium Snowflake Wagyu Beef

  Select premium wagyu beef, slice thinly, blanch in water until color changes, drain. Sauté葱段,姜片, and蒜片, add soy sauce, cooking wine, and sugar. Stir-fry beef quickly, garnish with green onions.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Signature Freshly Cut Lamb Top Blade

  Signature fresh-cut lamb neck, using the tender 'neck' portion from fresh lamb—the meat located behind the sheep's neck and on both sides of the spine—hand-cut with precision. During cooking, the lamb is marinated in a specially crafted seasoning before roasting, preserving its tenderness and original flavor.
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  Wang's Xiao Fei Yang

  Wang's Xiao Fei Yang is a hot pot dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced thin, paired with cabbage, potatoes, and tofu skin. The lamb is cooked in a clear or spicy broth with葱段,姜片, and蒜片 for flavor.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Meat

  Lamb dish made with tender lamb, typically from 1-2 month-old lambs, cut into pieces and slow-cooked or braised. Commonly seasoned with scallions, ginger, garlic, and sometimes carrots or potatoes for a rich, tender result.
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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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  High-Calcium Meat

  High-calcium meat is a nutritious dish primarily made from calcium-rich meats such as pork bones and beef bones. After careful preparation, the meat becomes tender and the broth becomes rich. During cooking, the meat is first stewed until soft, then seasoned and reduced to create a dish that retains the texture of the meat while fully incorporating the nutritional benefits of calcium.

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