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Nanmen Tongguo Shoumu (Dahongmen Nan Si Huan Store)

Hot pot · ⭐ 4.6

Adjacent to Yutianyuan Grand Restaurant at the intersection of Majiapu East Road and South 4th Ring Middle Road

Dishes

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  Three-Color Noodles

  Three-color noodles is a dish featuring three different colored noodles as the main ingredient, typically made using spinach juice, carrot juice, and regular flour to create green, red, and white noodles. After boiling, the noodles are mixed with a flavorful sauce and served with vegetables or meat, offering a rich taste and vibrant colors.
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  Kung Fu Bamboo Shoots

  Gongfu Green Bamboo Shoots is a dish primarily made with fresh green bamboo shoots. The shoots are peeled, sliced or cut into strips, then briefly blanched in boiling water, drained and dried. In a hot wok, add适量 oil, stir-fry garlic and ginger until fragrant, then quickly stir-fry the green bamboo shoots. Season to taste and serve. The cooking process emphasizes proper heat control to maintain the crisp and tender texture of the bamboo shoots.
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  Nanmen Lamb Intestine Delicacy

  Nanmen Yangzhongbao is a dish made primarily from sheep stomach and intestines. After cleaning, the stomach is sliced and both organs are blanched to remove odor, then stir-fried with葱姜蒜 and seasoned, simmered until flavorful. The texture is tender yet chewy.
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  Potato Slices

  Potato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
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  Special Beef Rib

  Special beef slices are marinated with soy sauce, cooking wine, and oyster sauce, then stir-fried with onions and green peppers for a tender, rich flavor.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Premium Snowflake Wagyu Beef

  The Supreme Snowflake Beef is made with premium snowflake beef as the main ingredient, paired with vegetables such as onions, green peppers, and mushrooms, and prepared by stir-frying or boiling. The beef slices have clear marbling and a tender texture, while the vegetables are fresh and aromatic, creating a rich and diverse flavor experience.
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  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
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  Double-boiler Hot Pot

  A copper pot鸳鸯锅 (yangguo pot) is a cooking method using a copper hot pot divided into two halves: one side for a clear soup base and the other for a spicy麻 (má) chili base. Main ingredients include beef, lamb, tripe, beef intestine, vegetables, and soy products, which are涮 (shuàn) cooked in the different flavored broths.
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  Ximeng Taiyang Lamb Rolls

  Ximeng Tai sheep slices are made from high-quality lamb from the Ximeng region, tender and thinly sliced. After light marination, they are rolled and cooked by steaming or quick stir-frying to preserve the natural flavor of the lamb.
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  Fresh Sliced Half Lamb

  Fresh-cut half lamb is a dish featuring fresh lamb as the main ingredient, typically using leg or rib portions, hand-cut into large pieces and directly cooked. It's commonly stewed or grilled to preserve its natural flavor, resulting in tender meat with rich taste.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
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  Fresh Cut Lamb Leg

  Freshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.

Reviews

• Taylor_14
  Besides the meat being great, this place is super group-friendly. They have private rooms, so for family dinners or company team-building you actually get your own space without anyone bugging you. They put out free homemade little side dishes and fruit while you wait for your table, which honestly was a nice touch when we were starving. Personally I think the qianlong cabbage (乾隆白菜) is a must-order cold dish — the sesame paste dressing is insanely fragrant and paired with the crunchy cabbage it's really cuts through the grease. Overall it wasn't cheap per person, but the meat quality and the whole vibe honestly makes it worth the price. Solid pick if you care about good ingredients and want that classic old Beijing copper hotpot atmosphere.