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Xiao Yuan Shawarma Restaurant

Hot pot · ⭐ 4.6

Northeast corner of Mapo Bridge

Dishes

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  Beijing-style Tender Beef in Brine

  Beijing-style marinated tender beef is a dish made with sliced tender beef marinated in soy sauce, cooking wine, and starch, then stir-fried or blanched for a smooth texture, seasoned with scallions, ginger, and garlic.
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  Beijing Lamb Sausage Strips

  Beijing lamb skewers are made from lamb leg meat, sliced into thin strips, marinated, then stir-fried or stewed with scallions, ginger, and garlic for a tender, rich flavor.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Blanched Sea Asparagus

  Blanching sea lettuce is a dish featuring fresh sea lettuce as the main ingredient. After washing, it's quickly blanched in boiling water or cooked in hot pot. The tender texture offers a smooth, refreshing taste while preserving the natural flavor of seaweed.
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  Crispy Fried Bean Curd Rolls

  Fried spring rolls are a traditional dish made primarily from tofu skin and pork filling. The method involves rolling the pork filling into the tofu skin, cutting it into segments, and then frying it in oil until golden and crispy.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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  Beef No. 1

  Beef No. 1 is a dish featuring premium beef slices as its main ingredient. The preparation involves stir-frying the beef slices with a specially crafted sauce, then quickly cooking them together with fresh vegetables and spices to preserve the beef's tender texture.
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  Chili Oil (Freshly Fried)

  Chili oil (freshly fried) is made by pouring hot oil over chopped dried chilies to release their aroma. Main ingredients are dried chilies and cooking oil.
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  Ximeng Lamb Belly Meat

  Ximeng lamb belly meat uses premium mutton from Xilingol League, Inner Mongolia. The tender belly portion is blanched to remove blood, then stewed or braised with scallions, ginger, and cooking wine, preserving its juicy tenderness.
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  Xi Meng Lamb

  Ximeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.
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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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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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