Close

Da Shuan Rou (Xiangjiang North Road Branch)

Hot pot · ⭐ 4.8

Shop on 1st Floor, Shengtang Plaza, Quanfa Garden, No. 2 Xiangjiang North Road

Dishes

• 

  Large Lamb Skewers

  Large lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo sticks, and grilling after marinating with cumin, chili powder, salt, and soy sauce for rich flavor. Cooked over open or charcoal fire, the meat becomes crispy on the outside and juicy inside.
• 

  Large Lamb Cutlet

  Lamb stew is a dish made primarily with lamb meat, typically cut into pieces and slow-cooked or braised with葱,姜,蒜, water or broth until tender. Some recipes add carrots and potatoes.
• 

  Large Lamb Shoulder

  Lamb dish made with fresh lamb meat, typically cut into pieces or slices, marinated and then stir-fried or stewed. Seasoned with葱,姜,蒜, and sometimes豆瓣酱 or soy sauce for rich flavor and tender texture.
• 

  Hand-Cut Tripe

  Hand-cut pork tenderloin is a dish made from fresh pork tenderloin, sliced by hand into thick pieces or strips. Typically marinated and then pan-fried, stir-fried, or grilled to retain tenderness and rich flavor.
• 

  Sliced Lamb Bone Hot Pot

  Shuan yang cui gu is a dish featuring lamb cartilage as the main ingredient. After cleaning, the cartilage is blanched in boiling water to remove blood and odor, then cooked in a hot pot or soup pot until tender. Serve with dipping sauce for a fresh, tender, and chewy texture.
• 

  Australian Wagyu Beef

  Australian wagyu beef features premium imported beef with fine texture and even fat marbling. Sliced and quickly blanched or涮 cooked to retain tenderness, it pairs well with vegetables and mushrooms.
• 

  Fried Flatbread

  Deep-fried flatbread is a type of dough food made primarily from flour. After fermentation, it is rolled into a round shape and fried in hot oil until golden and crispy. It can be enhanced with toppings such as scallions and sesame seeds, or filled with meat or vegetable fillings.
• 

  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
• 

  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
• 

  Doubao Gold Natural Fresh Tofu Skin

  Doubao Gold Natural Fresh Tofu Skin, made from high-quality non-GMO soybeans using traditional craftsmanship. The tofu skin has a golden color and delicate texture, rich in protein and various nutrients. It can be paired with different ingredients for cooking, offering a delicious taste and abundant nutrition.
• 

  Snowflake Wagyu Beef

  Snowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
• 

  Sesame Sauce

  The sesame sauce dressing is primarily made by mixing sesame paste, peanut butter, soy sauce, vinegar, minced garlic, and minced ginger. It has a smooth texture and rich flavor, commonly used for cold dishes or as a dipping sauce for hot pot.

Reviews

• large_lizard
  So there's this hotpot place super close to my office and I know, I know — how have I never been?? Honestly kinda wild since I've heard people talk about it forever. I think every team dinner just somehow skipped me lol. Finally made it this time and wow, I feel so lucky!! The fried sesame biscuits were insane — you can literally see all the flaky layers and the sesame paste inside has this really layered, rich thing going on. So good!! Also got this old Beijing style mixed cold dish and they drizzle fresh chili oil on top that just brings everything to life — the radish, cucumber, leafy bits all tasted so much fresher and more fragrant. Couldn't stop eating it, seriously. And the hand-sliced lamb?? Non-negotiable, every table had it. Highly recommend. It's that perfect mix of fatty and lean, you dip it in the broth for like a few seconds and it's done — super tender, kind of bouncy, every bite is a treat. Coming back for sure.