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Cheng Lou Xi · Lao Beijing Tong Guo Shuan Rou (Beijing Zhuan Dian)

Hot pot · ⭐ 4.8

No. 18 Xilu South Avenue, 2nd Floor

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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  Upgraded Cordyceps Flower Herbal Soup Base

  Upgraded Cordyceps flower spring water broth made from cordyceps flowers and natural spring water, blended with spices and vegetables. Rich in nutrients, the spring water adds a refreshing sweetness, ideal for hot pot or stewing ingredients.
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  Thick-cut Wagyu Steak

  Thick-cut wagyu steak made from premium beef, sliced thick and marinated before pan-searing. Uses tenderloin or sirloin cuts, preserving juiciness and tenderness.
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  Wagyu A2 Eye Fillet

  Wagyu A2 ribeye uses premium Wagyu A2 cut, slow-cooked or grilled to retain tender, juicy meat with a slightly charred surface and clear internal marbling.
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  Tender Beef Stir-Fry

  Slippery beef is a dish made primarily with beef, usually using tenderloin or shank sliced and marinated with starch, egg white, and seasonings, then quickly stir-fried or blanched to achieve a tender texture. It's often enhanced with scallions, ginger, garlic, and green or red peppers.
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  Crispy Beef Tripe

  Spicy beef tripe is a dish made from beef tripe, quickly blanched or stir-fried to retain its crisp texture, often cooked with garlic, chili, and green onion.
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  Delicious Sweet Garlic

  Delicious sweet garlic is a dish made primarily with fresh garlic, pickled or stir-fried with sugar and vinegar. It has a sweet and slightly sour taste with a strong garlic flavor.
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  Traditional Beijing Small Flatbread

  A traditional Beijing small flatbread made from flour, fermented with yeast, rolled into a round dough, filled with oil or sesame, and baked until golden and crispy. Fillings can be vegetarian or meat-based, commonly seasoned with scallions and five-spice powder.
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  Crispy Fragrant Beef Roll

  Crispy Fragrant Beef Roll is a dish made with beef slices, vegetables, and seasonings rolled together. The outer layer is crispy, and the inside is tender with rich flavor.
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  Vegetable and Meatball Assortment

  The 'Vegetable and Meatball Assortment' consists of fresh vegetables and meatballs, mainly including carrots, green peppers, onions, potatoes, etc., combined with homemade meatballs, made by steaming or boiling, with a tender texture.
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  Xiling Grass-fed Lamb 180 Days

  Selected lamb from the Xilingol region of Inner Mongolia, grass-fed for 180 days, with tender meat and evenly distributed fat. The main ingredient is fresh lamb, cooked by boiling or simple stewing to preserve the original flavor of the mutton.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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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.

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