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Fulu Courtyard · Mongolian Hot Pot · Shaomai

Hot pot · ⭐ 4.0

No. 1, Lane 19, Cuiping Street

Dishes

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  Colorful Peanut Dish

  Seven-color peanuts is a colorful dish made primarily with fresh peanuts and a variety of vegetables such as carrots, green peppers, red peppers, and yellow peppers. The preparation is simple: first boil the peanuts until tender, then cut the vegetables into small cubes similar in size to the peanuts. Finally, mix all the ingredients together and season with dressing to complete the dish.
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  Inner Mongolian Milk Tea

  Inner Mongolian milk tea is made from fresh milk, brick tea, and salt through a boiling process. First, the brick tea is crushed and boiled with water, then fresh milk is added, and finally salt is used for seasoning. During the cooking process, the aroma of tea and milk blend together to create a unique flavor.
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  Inner Mongolia Handmade Steamed Dumplings

  A traditional Mongolian steamed dumpling made with hand-rolled dough and seasoned mutton filling, steamed to perfection for a tender, savory bite.
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  Spam

  Spam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Sunite Mutton

  Sunite Mutton is a traditional lamb dish originating from the Sunite region of Inner Mongolia. It primarily uses locally free-range Sunite sheep, known for their tender meat and mild gamey flavor. The dish is typically prepared by stewing large cuts of mutton (such as lamb chops or legs) in clear water or with simple spices (like scallion, ginger, and Sichuan peppercorns) until tender, preserving the meat's natural taste. It may also be roasted or served as 'hand-grabbed meat,' accompanied by simple dipping sauces.
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  Sunite Lamb

  Sunite lamb uses high-quality lamb from Sunite Banner, Inner Mongolia, with tender meat and even fat distribution. Main ingredient is fresh lamb, cooked by boiling or charcoal grilling to preserve its natural flavor.
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  Sunlit Lamb Roll

  Sunite lamb sun rolls feature fresh Sunite lamb slices rolled with onions and green peppers, then grilled or pan-fried on bamboo skewers.
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  Crab Stick

  Crab sticks are imitation crab meat products made primarily from fish paste, featuring a bright color and tender texture. They are commonly stir-fried, simmered in soup, or grilled with other seafood or vegetables.

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