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Jing Huo Shuan Rou · Outdoor Char Broiled (Da Dongfang · Happy Valley Branch)

Hot pot · ⭐ 4.8

Northwest corner, Dafangdong Courtyard, Nanmofang Township

Dishes

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  Wuzhumuqin Sun Roll

  Wuzhumuqin Sun Roll is a Mongolian specialty dish featuring lamb as the main ingredient. Thinly sliced fresh lamb is mixed with onions and green peppers, then wrapped in thin pancakes and cooked by frying or grilling.
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  Wuzhumuqin Sand Onion Lamb Rolls

  Ujumqin sand onion lamb rolls are made by wrapping thin slices of fresh lamb around wild sand onions, using premium leg meat, steamed or quickly stir-fried to preserve the natural flavors.
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  Beijing-style Sesame Crisp Baozi

  Jinglu sesame crispy chess pie is a traditional Chinese pastry made from flour, sesame seeds, and oil. The dough is rolled into small rounds, brushed with oil, sprinkled with sesame, then baked until golden and crispy. Fillings are typically sweet or savory, such as red bean paste, meat floss, or scallion oil.
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  Beijing-style Chrysanthemum Clear Spring Hot Pot

  Jingyun Chrysanthemum Clear Spring Pot features fresh vegetables and premium meats, sliced and arranged in a chrysanthemum shape, then gently simmered in clear broth. Main ingredients include chicken, fish slices, tofu, mushrooms, and cabbage, paired with high-quality spring water-based broth to preserve original flavors.
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  Hokkaido Black Tiger Shrimp Balls

  Hokkaido black tiger shrimp balls made from fresh Hokkaido shrimp, deveined and cut into balls, marinated with salt and pepper, then lightly coated in starch or egg white before frying until crispy outside and tender inside. Bright red color with firm, elastic texture.
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  Fresh Hand-Trimmed Yellow Beef

  Hand-cut fresh small yellow beef uses fresh beef, sliced by hand and quickly cooked. Main ingredient is small yellow beef, with scallions, ginger, garlic as seasonings, prepared by stir-frying or boiling to maintain tenderness.
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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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  牛羊宝剑拼盘

  牛羊宝剑拼盘是一道融合了牛羊肉特色的风味拼盘，主要选用优质牛舌、牛肚、羊腰和羊宝（羊睾丸）等部位。食材经过精细处理，先以秘制卤水卤制入味，再经高温烤制或煎制至表面微焦。成品口感层次丰富，牛舌软嫩弹牙，牛肚脆韧有嚼劲，羊腰细腻无膻，羊宝绵密滑润。整体味道以咸鲜为基底，带有浓郁的卤香和烧烤香气，佐以特调干碟或酱汁，风味浓郁而不腻，是一道兼具口感与滋补功效的特色菜肴。
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  精品大份肥牛

  精品大份肥牛精选优质肥牛片为主要食材，配以新鲜蔬菜与秘制酱汁烹制而成。肥牛片经快速焯烫或翻炒，肉质鲜嫩多汁，脂肪分布均匀，入口即化；酱汁咸香微甜，充分渗透肉中，搭配蔬菜的清爽口感，整体味道浓郁而不腻。分量十足，适合多人分享，是一道兼具美味与满足感的硬菜。
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  Xiling Grass-fed 180-day High-Calcium脆骨

  180-day-old tender bones from Xilingol grass-fed beef, gently cleaned and blanched, then slow-cooked at low temperature to preserve marrow nutrients and tenderness, lightly seasoned and seared for a slightly crispy exterior and tender interior.
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  锡盟草饲羊后腿

  锡盟草饲羊后腿选用内蒙古锡林郭勒草原自然放牧的优质羊后腿肉，肉质紧实、脂肪分布均匀。采用传统烤制或炖煮方式处理，外皮烤至金黄酥脆，内里鲜嫩多汁，带有草原羊肉特有的奶香与甘甜。入口肉质细腻不膻，搭配简单盐、孜然或草原野生香料调味，最大程度保留羊肉本真风味，是体现草原粗犷与鲜美的代表菜品。
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  Fresh Sliced Lamb Skewers

  Freshly sliced lamb strips made from leg meat, marinated and quickly stir-fried or blanched to keep the texture tender. Seasoned with葱姜蒜 for a refreshing taste.
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  Fresh-cut Ximeng Grass-fed Lamb Leg

  Fresh lamb from Xilingol grass-fed sheep, hand-cut and directly cooked to preserve original flavor, tender texture with clear grain.

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