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Yuan Nan Men Xian Rou (Fengtai Nan Lu Dian)

Hot pot · ⭐ 4.6

No. 16, Hanzhuangzi Xili, Fengtai District, 1st Floor, Unit 03

Dishes

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  Yuan Nanmen Hot Pot

  Yuan Nanmen Hot Pot is a traditional Chinese hot pot made with fresh beef and mutton, paired with vegetables and tofu. It is cooked in a special broth and features tender meat and rich flavor.
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  Crispy Tender Calcium-Rich Mongolian Lamb

  Inner Mongolia crispy tender calcium-rich lamb uses premium lamb from Inner Mongolia, quickly pan-fried or boiled after marinating to retain tenderness and calcium. Main ingredient is fresh lamb with minimal seasonings.
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  South Gate Premium Assorted Platter

  Nanmen Yipin Large Assortment Platter features a mix of ingredients like beef, pork, chicken, squid, shrimp, tofu skin, wood ear mushrooms, carrots, and green peppers. Ingredients are marinated, blanched, or stir-fried, then neatly arranged on the plate, with some lightly seasoned or cooked.
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  Nanmen Hand-Cut Whole Lamb Banquet

  Nanmen hand-cut lamb banquet features whole lamb as the main ingredient, using parts like leg, rib, and belly. Sliced by hand and then stewed or涮 (dipped), the lamb is blanched and slow-cooked with scallions, ginger, and cooking wine to preserve its natural flavor.
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  South Gate Hand-Trimmed Fresh Lamb

  Nanmen hand-cut fresh lamb uses fresh leg or shoulder meat, sliced thin by hand to keep it tender. Served with scallions, ginger, and cilantro, cooked by steaming or boiling to preserve its natural flavor.
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  Large Baby Bok Choy

  Da Wang Yao Cai is a dish primarily made with large baby bok choy. The vegetable is washed, broken into pieces, and either blanched or stir-fried, seasoned with garlic, ginger, and optionally meat or seafood for enhanced flavor.
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  Premium Sand Onion with Lamb

  Premium lamb with wild leek, made from fresh lamb and wild leek (a type of wild onion). Sliced lamb stir-fried with wild leek, preserving natural flavors, tender texture, and rich aroma.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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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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  Fresh-cut Rose Tendon

  Freshly sliced beef tendon from the knee area, thinly sliced and quickly cooked by blanching or stir-frying to maintain tenderness. Enhanced with scallions, ginger, and garlic.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.

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