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Xinlong Sishui Lian Meat · Qianlong (Nan Yuan, Hua Fang Dian)

Hot pot · ⭐ 4.7

Ground-floor commercial unit, Level 2, Catering Street, South Courtyard New Residential Area North Zone, Huai Fang West Road

Dishes

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  Beef Upper Rib

  Onglade beef is a dish primarily made with high-quality beef from the top of the cow's neck. The 'onglade' cut is located at the rear of the cow's shoulder and neck, on both sides of the spine, featuring an even balance of fat and lean meat, resulting in tender and juicy texture. During preparation, the onglade beef is sliced thinly, marinated with specially prepared seasonings, and then quickly stir-fried or cooked in hot pot until fully done, delivering a fresh and tender taste.
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  Signature Sesame Sauce for All Seasons

  Signature sesame sauce for all seasons made from sesame paste, peanut butter, garlic, soy sauce, vinegar, sugar, chili oil, and cilantro. Thick and flavorful, it's perfect for noodles, cold rice noodles, or as a dipping sauce for snacks.
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  Hand-Cut Lamb Supreme

  Hand-cut lamb royal is a dish made from fresh lamb, sliced by hand and cooked. Lamb from the leg or shoulder is used for its tender texture, then stir-fried or涮煮 with scallions and ginger to preserve its natural flavor.
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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  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.
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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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  Xinlong Signature Lamb

  Made with premium lamb as the main ingredient, combined with onions, ginger slices, garlic cloves, and other辅料, slow-cooked to tender perfection. The lamb is pre-treated and simmered with spices to create a rich, flavorful broth.
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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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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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