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Sūlún Qiāng Chún Yáng Shuàn Ròu Fāng (Beijing Dōng Lǎng Dì)

Hot pot · ⭐ 4.6

Building 9, Donglang Film & Television Center, No. 92, Jiushuqiao West Road

Dishes

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  Grade A Duck Blood

  Grade one duck blood is a dish primarily made with fresh duck blood. The duck blood is typically cut into cubes or slices, blanched to remove any fishy odor, and then stir-fried or simmered with seasonings such as green onions, ginger, garlic, and chili peppers. Some recipes add chicken stock or soy sauce for enhanced flavor, resulting in a smooth, tender texture and rich taste.
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  Kung Fu Tofu Skin Fried

  Kung Fu Fried Tofu Skin is a Chinese dish primarily made with tofu skin. The tofu skin is filled with seasoned stuffing, then deep-fried until golden and crispy. Common fillings include minced pork, mushrooms, and carrots. To prepare, the tofu skin is first soaked to soften, then wrapped around the filling, secured with toothpicks, and fried in hot oil until cooked through.
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  Da Han Mao Du

  Da Han Mao Du is a dish primarily made with beef tripe, which is cleaned and then quickly cooked by blanching or stir-frying. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to maintain the crisp and tender texture of the tripe.
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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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  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-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Soluqi Roll King

  Souleng Qi Roll King is a type of wrap dish primarily made with beef, onion, green pepper, and other ingredients. The marinated beef is combined with vegetables and wrapped in thin pancakes. First, the beef is sliced and marinated, then mixed with stir-fried vegetables, and finally served wrapped in a flatbread.
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  Soluochi Pure Lamb Bone Skewers

  Solen旗 Pure Lamb Bone Skewers are made with fresh lamb bones as the main ingredient. After removing excess fat, the bones are cut into segments and threaded onto bamboo skewers. They are marinated with a secret blend of seasonings, then grilled over charcoal fire. The meat is firm and flavorful, with a rich aroma.
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  Mutton and Scallion Dumplings

  Mutton and scallion dumplings are made primarily with mutton and scallions. The mutton is minced and mixed with finely chopped scallions, seasoned to taste, then filled into rolled-out dough wrappers and pinched into a half-moon shape before steaming. The finished product has a soft outer skin and a savory filling, offering rich meaty and scallion aromas.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  锡盟黑头羔羊卷

  锡盟黑头羔羊卷选用内蒙古锡林郭勒草原放养的黑头羔羊后腿肉，肉质细嫩无膻味。将羊肉切成薄片，卷入新鲜洋葱丝与香菜，用特制香料腌制后快速煎烤至表面微焦。成品外皮香脆，内里多汁，羊肉鲜嫩弹牙，搭配孜然与草原野韭菜的独特香气，入口咸鲜浓郁，回味带有草原奶食的淡淡醇香，是一道充满蒙古风味的草原佳肴。

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