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Zi Xuan Xiao Yuan · Huo Guo Restaurant (Song Zhuang Branch)

Hot pot · ⭐ 4.8

No. 241, Xiaobao North Street

Dishes

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  Beihai Fish Roe Shrimp Paste

  Beihai fish roe shrimp paste is made from fresh shrimp paste mixed with Beihai fish roe. Shrimp paste is prepared by grinding shrimp and adding seasonings, while the fish roe comes from local Beihai specialty eggs. The mixture is steamed or boiled, resulting in a tender,弹嫩 texture with bursts of savory flavor from the roe.
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  Large-leaf Chrysanthemum Greens

  Chinese chervil is a vegetable dish primarily made with large-leafed chervil. After washing and cutting the chervil, sauté minced garlic in hot oil, quickly stir-fry the chervil, and season before serving. Simple to prepare, it retains the fresh, tender texture of the greens.
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  Seasonal Wild Mushroom 6 Mix

  Seasonal Wild Mushroom 6 Mix consists of six types of seasonal wild mushrooms, cooked by stir-frying or steaming to preserve the original flavor of the ingredients.
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  Crispy Fried Bean Curd Rolls

  Fried spring rolls are a traditional dish made primarily from tofu skin and pork filling. The method involves rolling the pork filling into the tofu skin, cutting it into segments, and then frying it in oil until golden and crispy.
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  Lotus Blossom Hot Pot

  Lotus Blossom Spring Water Pot features fresh vegetables, mushrooms, and meat simmered in clear spring water. Ingredients are layered in a special lotus-shaped pot, resulting in a flavorful broth that preserves the original taste of the ingredients.
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  Grilled Mushroom

  A dish made by stir-frying fresh wild mushrooms with garlic and green peppers, highlighting the natural aroma and tender texture of the mushrooms.
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  Grass-fed Beef Upper Back

  Grass-fed beef ribeye is made from the premium upper back portion of grass-fed beef, carefully sliced to maintain its tender texture. It is typically cooked by simple methods such as pan-searing, grilling, or boiling in a hot pot to highlight the rich, savory flavor of the beef itself.
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  Ximeng Sand Onion Lamb

  Ximeng沙葱羔羊肉 features tender lamb from Xilingol League, Inner Mongolia, stir-fried with wild scallions. The lamb is blanched to remove odor, then cooked with chopped scallions and seasonings like salt and pepper, preserving the natural flavors.
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  Ximeng Lamb Top Brain Meat

  Ximeng lamb top blade is premium mutton from Xilingol League, Inner Mongolia, taken from the area behind the head to the neck. The meat is tender with even fat distribution. Commonly cooked by steaming, grilling, or hot pot to preserve its natural flavor.
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  Ximeng Lamb Rack

  Ximeng lamb ribs use high-quality lamb from Xilingol League, Inner Mongolia. After cleaning, they are boiled or stewed in water to preserve the original flavor, with tender meat and natural fragrance.
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  Xiling Grass-fed Lamb 180 Days

  Selected lamb from the Xilingol region of Inner Mongolia, grass-fed for 180 days, with tender meat and evenly distributed fat. The main ingredient is fresh lamb, cooked by boiling or simple stewing to preserve the original flavor of the mutton.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Black Boletus

  Black bolete is a wild mushroom, primarily using fresh black bolete. After washing, it's sliced or used whole. Commonly stir-fried with garlic and scallions, or used in soups and with meats.

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