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Niu Xigui Beef & Lamb Stew & Hot Pot (Wangdingdui Store)

Hot pot · ⭐ 4.6

Intersection of Yingshui Road and Yuanzhong Road (adjacent to Exit A, Wangdingti Metro Station)

Dishes

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  Three Kingdoms Plum Drink

  A refreshing drink made from plums, rock sugar, and hawthorn, traditionally enjoyed for its balanced sweet and sour flavor.
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  Flavorful Braised Beef Brisket Pot

  Braised beef brisket simmered with aromatic spices and vegetables, served in a rich sauce.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Guangdong Zhusheng Noodles

  Guangdong Zhusheng noodles are a traditional Cantonese dish made from flour, alkaline water, and清水. The dough is repeatedly kneaded and pressed into thin sheets using bamboo poles, then cut into细条. The noodles are chewy and elastic, typically served with beef, shrimp, or pork bone broth.
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  Hand-Cut Fresh Mongolian Lamb

  Hand-cut fresh lamb from Inner Mongolia uses high-quality lamb, hand-sliced for tender texture. Usually cooked in clear water or涮 (hot pot), preserving the original flavor.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Signature Sichuan Lamb Spine and Tendon Hot Pot

  A rich hot pot featuring lamb spine and beef tendon, slow-cooked with secret spices for a bold, numbingly spicy flavor.
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  Spicy Beef Shank Hot Pot

  A rich and spicy hot pot made with slow-cooked beef shank, seasoned with Sichuan peppercorns, chili, and fermented bean paste for a bold, numbing flavor.
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  Niu Jia Mixed Vegetables

  A cold dish made with beef strips and vegetables like cucumber and carrot, seasoned with soy sauce, vinegar, garlic, and chili oil for a fresh and flavorful taste.
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  Niu Fu Pear Soup

  A traditional Chinese sweet soup made with beef and pear, simmered until tender for a refreshing, nourishing drink.
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  Green Tea Buddha's Hand Cake

  Green tea mochi is made from glutinous rice flour and matcha powder, mixed into dough, filled with sweet bean or lotus paste, shaped into rounds or ovals, then steamed. It has a vibrant green color, soft chewy texture, and subtle tea aroma.
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  Suniite Lamb Rolls

  Suni Te羊肉卷 is made from fresh Sunite lamb leg meat, sliced thin and evenly. Tender with consistent thickness, it's simply seasoned with salt and pepper before being quickly cooked in broth or stir-fried to preserve its natural flavor.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Warlord Steak

  Bull steak features premium beef, marinated and grilled to perfection—crispy outside, juicy inside. Served with black pepper or red wine sauce, plus seasonal vegetables and potato dishes.

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