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Yumang Lou·Shenshe Jiayan (Twenty-First Century Hotel)

特色菜 · ⭐ 4.9

South Side, Level 2, Twenty-First Century Hotel, No. 40 Liangmaqiao Road

Dishes

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  Farm Chili Stir-fried Shiitake

  Farm-fresh chili peppers stir-fried with enoki mushrooms, a dish featuring fresh farm chili and enoki mushrooms. Slice the mushrooms and chop the chilies. Sauté chilies first in hot oil, then add mushrooms and stir until cooked through. Season and serve.
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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Stir-fried Sea Cucumber with Dried Chili and Pork

  Stir-fry native chili peppers with pork slices, then add rehydrated sea cucumbers and cook until tender. Main ingredients: chili peppers, pork, and sea cucumber. Sauté chilies in hot pan with cold oil, then stir-fry pork, followed by sea cucumbers.
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  Qishan Sautéed Pork Noodles

  Qishan Sautéed Pork Noodles are made primarily with noodles and pork, supplemented by various vegetables and seasonings. The noodles are thin and delicate, while the broth is tangy, spicy, savory, and fragrant. The pork is diced and stir-fried with seasoning to create a distinctive sauce called 'saotzi,' which is then cooked together with the noodles, showcasing a rich regional flavor.
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  Signature Donkey Meat by Yumanlou

  Yumanlou's signature donkey meat is made from fresh donkey meat, marinated and slowly stewed. Sliced and cooked with spices over low heat to ensure tenderness and rich flavor.
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  Signature Hengshan Lamb

  Signature Hengshan Lamb is made with high-quality Hengshan lamb, simmered with spices and secret seasonings, resulting in tender meat with rich fragrance.
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  Qishan Sautéed Noodles

  Qishan Sautéed Pork Noodles are a traditional Shaanxi dish featuring hand-rolled wide noodles topped with a savory meat sauce made from minced pork, tofu, carrots, potatoes, wood ear mushrooms, and yellow chives, seasoned with soy sauce, vinegar, and chili oil. Served with scallions and cilantro, the dish offers a chewy texture and rich flavor.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Braised Pork Meatballs

  Clear stewed lion's head meatballs are large pork balls seasoned and slowly simmered in clear broth until tender, with a soft texture and pure, natural flavor.
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  Special Braised Yellow Croaker

  Special home-style stewed yellow croaker with fresh fish, ginger, scallions, soy sauce, and cooking wine, slowly braised to let flavors penetrate the tender meat.
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  Special Paper-thin Baozi

  A delicate steamed bun with ultra-thin dough and savory filling, typically made with pork or shrimp, known for its soft texture and rich flavor.
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  Shaanxi Hengshan Lamb

  Shaanbei Hengshan lamb uses premium local Hengshan lamb as the main ingredient, with fresh leg or belly meat, blanched to remove odor, then simmered with scallions, ginger, garlic, and other seasonings. Some recipes add potatoes and carrots, slow-cooked until tender with rich broth.
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  Lemongrass Crispy Pigeon

  Bamboo shoot crispy squab features squab marinated with lemongrass, ginger, garlic, and soy sauce, then air-dried and deep-fried until the skin is crispy.
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.
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  Black Truffle and Chinese Yam Stir-Fried Golden Shrimp Balls

  Golden shrimp balls stir-fried with Chinese yam slices, enhanced with black truffle for aroma. Fresh shrimp, yam, and truffle create a rich, savory flavor through quick high-heat cooking.

Reviews

• AlexTaster36
  Choosing this place for the New Year's Eve dinner was a brilliant decision. The variety of delicious dishes is impressive, and the private room setting is incredibly comfortable. The Chaoshan Spicy Seafood Platter is a feast for the eyes, featuring octopus, abalone, and large prawns. The simple steaming method is perfectly executed, with the prawns being wonderfully sweet and the abalone delightfully chewy. The sauce is exceptional, making it a must-try when dipped. Definitely order the signature Hengshan Mutton Soup; it's no ordinary dish. After trying it, I can confidently say it's the best mutton soup I've had in Beijing. The soup is rich and flavorful, so delicious it's almost unbelievable. The tender mutton is a treat, and even the radish cooked in the soup is delicious. Another specialty is the Braised Turtle with Chicken, where the chicken is as tender as can be, and the turtle is a hit with my friends. The special dipping sauce adds a unique flavor, with the addition of Agastache rugosa giving it an aromatic twist. There are many more delicious dishes, but we also enjoyed the mutton dumplings and Qishan Noodles, both of which were absolutely delightful.
  
• RileyAdventurer24
  Location: This Sichuan-Beijing fusion restaurant in the Liangmaqiao/Blue Harbor business area caters to business banquets, dates, and family meals. The ambiance is photogenic and the set meals offer great value for money, with convenient parking available. 📍Address: 40 Liangmaqiao Road, on the first floor of the 21st Century Hotel; accessible by walking from the Liangmaqiao Station on Metro Line 10, with ample parking for those driving. The landscape seating is highly distinctive with banana plants, a swan fountain, and starry sky tents/bubble houses, all under soft lighting for a luxurious yet elegant feel. Private rooms are perfect for discussions. Make sure to book the landscape or private room in advance. Service is quick, with prompt replacement of plates and water refills. Food is served at a steady pace, even for group deals, though during peak times there might be a short wait. Food Review (Recommendations & Cautions): - Beijing Roast Duck (a must-order): Freshly roasted and sliced, the skin is crispy and melts in your mouth, while the meat is tender and not tough. The pancake is elastic, and the sweet bean sauce
  
• QuinnDreamer40
  We ordered the set meal for two, and the stir-fried pork with rural flavors was full of wok hei, with the aroma of fermented soybeans and chili perfectly seeping into the meat. The pork was evenly marbled and became more delicious with each bite, even the side dishes had a subtle fragrance. The steamed yellow perch with yellow pepper was incredibly fresh, the fish was as tender as tofu and completely free of any fishy taste. The chili sauce on top was perfectly seasoned, not spicy but very flavorful. The soup was a hand-made fish tofu with watercress, the broth was sweet and savory, and the fish tofu was smooth and soft. It was warming to drink. The service was attentive, the dishes were served at just the right pace, and the overall experience was very pleasant.