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Tong Tang Xian Rou • BBQ • Late-Night Snack (Niao Zhou Store)

Hot pot · ⭐ 4.6

No. 16, Block 4, Anhui Li, Asian Games Village Subdistrict, Chaoyang District (inside China National Chemical Building Courtyard; 440 meters on foot from Exit A (Northwest) of Huixin Xijie North Entrance Metro Station)

Dishes

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  Three Sheep Prosperity

  San Yang Kai Tai is a dish primarily made with mutton, typically using lamb leg, shoulder, or belly meat, combined with vegetables such as carrots and potatoes and slow-cooked together. First, the mutton is cut into pieces and blanched to remove any odor, then it is simmered with seasonings and vegetables over low heat until the meat becomes tender and the broth rich and flavorful.
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  Wuzhumuqin Sand Onion Lamb

  Wuzhumuqin sand onion lamb is a dish made primarily with fresh lamb and sand onion. Sliced lamb is stir-fried with washed sand onion, preserving the natural flavors, tender texture, and rich aroma.
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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Stewed Fish and Lamb Delight

  Tongtang Fish and Lamb Stew is a simmered dish made with fresh fish and lamb, typically using crucian carp or sea bass with lamb slices, seasoned with ginger and scallions, slowly cooked to blend the flavors into a rich, savory broth.
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  Mountain Spring Clear Soup Pot

  The mountain spring clear soup pot uses fresh mountain spring water as its broth, combined with selected meats, vegetables, and seafood, carefully simmered to preserve the original flavors of the ingredients. The soup is clear, delicious, and nutritionally rich.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Rose Lamb from Luoyuan Beach

  Rose Lamb is a dish featuring fresh lamb from the Tan sheep, sliced or cubed and cooked with rose petals or rose jam. The lamb is blanched to remove odor, then stewed or stir-fried with rose petals to absorb its fragrance, creating a unique flavor.
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  Old Beijing Sesame Flatbread

  Old Beijing sesame flatbread is a traditional Chinese pastry made primarily from flour, fermented with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the sesame aroma fills the air. The crust is golden and crispy, with distinct layers inside, making it perfect to enjoy with pickled vegetables or as a breakfast item or snack.
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  Beijing Sesame Paste Noodles

  Old Beijing sesame sauce is a cold dish made primarily with sesame paste, typically mixed with cucumber sticks, carrot strips, and bean sprouts, seasoned with soy sauce, vinegar, garlic, sugar, and sesame oil. Mix the sesame paste with warm water until smooth, then combine with other seasonings and toss with the vegetables.
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  Cilantro Lamb Meatballs

  A meatball made primarily from lamb, seasoned with chopped coriander, shaped by kneading and rolling into balls, then boiled or pan-fried.
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  Prosperity in Head

  Hongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').

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