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Xiao Yangfu Copper Pot Hot Pot (Nanglu Guxi Store)

Hot pot · ⭐ 4.7

10 meters west of Exit A, Nanluoguxiang Metro Station, Di'anmen East Street

Dishes

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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Premium Beef Rib

  Headliner Beef is a dish made primarily with high-quality beef slices, combined with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by a rich variety of vegetables to ensure balanced nutrition. The preparation involves stir-frying the beef slices together with vegetables, then adding a specially crafted seasoning, and finally using high-heat quick stir-frying to lock in the natural flavors of the ingredients.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Freshly Sliced Meat with Mochi

  Mocang fresh sliced pork is a dish made with fresh pork, quickly cooked after slicing. Main ingredients include pork tenderloin or梅花肉, paired with scallions, ginger, and garlic, stir-fried or滑炒 to keep the meat tender.
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  Premium Lamb

  This dish is made with high-quality lamb, carefully selected and processed to ensure tender meat. During cooking, the lamb is stewed to fully absorb the aroma of the seasonings, resulting in a rich flavor and delicate texture.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Traditional Beijing Clear Soup Hot Pot

  Traditional Beijing clear soup hot pot, featuring fresh beef and mutton, various vegetables, and tofu. The broth is primarily made from clear soup, emphasizing the original flavors of the ingredients. Carefully simmered to preserve the natural freshness of the ingredients, it is a perfect dish to warm up during winter.
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  Homemade Hand-Made Shrimp Paste

  Fresh shrimp are hand-pounded to create a smooth and elastic shrimp paste. After removing the shells and intestinal veins, the shrimp are finely chopped and mixed with salt, egg white, starch, and a small amount of scallion-ginger water. The mixture is repeatedly kneaded by hand until it becomes cohesive and develops a delicate texture. This shrimp paste can be directly cooked and eaten, or used in hot pot, steamed dishes, or stir-fries.
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  Sunite Lamb

  Sunite lamb, selected from high-quality lambs raised on the Sunite grassland, offering tender and flavorful meat. The lamb is first marinated with spices, then slowly roasted to preserve its natural taste and essence.
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  Sichuan Peppercorn Clear Soup Spicy & Mild Hot Pot

  The Sichuan pepper clear soup yangzheng pot features two broth bases: a clear soup made from chicken and pork bones, paired with vegetables and mushrooms; and a spicy麻 (má) broth made from beef tallow, doubanjiang, Sichuan peppercorns, and chili. The divided pot allows both flavors to be enjoyed simultaneously, perfect for cooking beef, tripe, duck blood, and vegetables.
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  Hot Pot with Copper Pot

  Beef hot pot is a traditional hot pot dish featuring tender slices of mutton as the main ingredient, paired with various vegetables and tofu. Using a specially crafted copper pot, ingredients are quickly blanched in boiling clear broth to preserve their original flavor.

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