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Gulou Jinji Shuan Rou • Beijing Lao Zi Hao (Nanglu Hubu Xiang Zongde)

Hot pot · ⭐ 3.8

No. 25 Jiaodaokou Nan Dajie

Dishes

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  Long Lamb Roll

  Lamb roll is a dish made primarily with lamb, sliced and rolled into cylinders, often cooked with vegetables like carrots and green peppers. The lamb rolls are marinated, then stir-fried or stewed to become flavorful and tender.
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  Hand-Cut Lamb Platter

  Hand-cut lamb platter made from fresh lamb sliced by hand, served with green onions and ginger, typically enjoyed as hot pot or barbecue. The lamb slices are evenly thick, preserving the meat's natural tenderness.
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  Fresh Hand-Cut Meat

  Hand-cut fresh meat is a dish made from premium quality fresh meat, carefully sliced by hand. The meat is finely processed with precise knife skills to preserve its natural tenderness and freshness. During cooking, you can choose different seasonings and cooking methods according to your personal taste, bringing out the original flavor of the meat.
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  Clear Soup Pot

  Clear soup broth is made by using water or stock as a base, combined with main ingredients such as chicken, pork, and vegetables, and cooked through boiling. Typically, few seasonings are added to preserve the natural flavors of the ingredients.
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  Fried Chili Oil

  Fried chili oil is a seasoning made primarily from dried red chilies. The preparation involves chopping or grinding the dried red chilies into chili powder, mixing with edible oil, and heating until just below boiling. The mixture is slowly fried until the chilies change color and the oil becomes bright red. Finally, the chili residue is filtered out, leaving behind the fragrant chili oil.
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  Secret Sauce

  The secret sauce is made by mixing various spices, seasonings, and basic ingredients. Common ingredients include doubanjiang, garlic paste, ginger paste, green onions, soy sauce, sugar, vinegar, chili oil, and sesame. The ingredients are mixed in proportion and then simmered or fermented to blend the flavors evenly.
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  Mutton Tail Fat

  Sheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Beijing-style Clear Soup Base

  Old Beijing clear soup base is made from pork bones, chicken bones, and dried scallops, enhanced with ginger slices and green onions to remove fishy smell and add aroma. The broth is clear and delicious, with ingredients simmered slowly for hours to extract rich flavors.
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  Lamb Top Blade

  Lamb neck is selected from the area behind the head and above the shoulder. The meat is tender with even fat distribution. It can be sliced or cooked whole, using methods such as stewing, grilling, or stir-frying.
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  Meaty Long Plank

  Meaty Long Board is a dish featuring pork as the main ingredient, typically using belly or tenderloin slices or chunks, marinated and then pan-fried or grilled. Vegetables like onion and green pepper may be added, along with soy sauce, cooking wine, sugar, and a touch of starch. The finished dish has a bright red color, tender meat, and rich flavor.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily with fresh beef tripe, seasoned with适量 of葱姜蒜 (scallions, ginger, and garlic). To prepare, first clean the beef tripe thoroughly and cut it into bite-sized pieces. Then quickly stir-fry the tripe with seasonings and ingredients to preserve its tender texture. Finally, stir-fry quickly until well combined, and serve.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

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