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Yangmen Hot Pot (Beiyuan · Huamai Tian Di Store)

Hot pot · ⭐

1F-D11, Building 3, West Zone, Huamao Tianxi Commercial Complex, Yingnan Street

Dishes

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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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  Calcium-enriched Lamb

  Calcium-rich lamb dish made with lamb and calcium-rich ingredients like bone broth or calcium supplements, simmered with葱姜 for tender meat and enhanced calcium content.
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  Double Pepper Egg Custard

  A Chinese dish made with eggs and diced green and red peppers, stir-fried to a tender texture with a savory flavor.
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  Hand-Cut Fresh Lamb Top Blade

  Hand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
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  Torn Large Beef Tripe

  Hand-teared large beef tripe is a dish made primarily from ox tripe. Cleaned and sliced into large pieces, it's quickly blanched or briefly boiled to maintain a crisp, tender texture, then mixed with seasonings or enjoyed as is.
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  Plum Blossom Lamb

  Plum lamb is a dish featuring lamb as the main ingredient, sliced thin or into strips and arranged in a plum blossom shape, then cooked by blanching, stir-frying, or stewing. Ginger and scallions are commonly added to remove fishy odor and enhance aroma, with some recipes including soy sauce and cooking wine for flavor.
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  Premium Lamb Top Loin

  Premium lamb neck is selected from the top of the shoulder, featuring tender meat with even fat distribution. After marinating, it's cooked by roasting or stewing to preserve the original lamb flavor.
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  Old Beijing Plum Drink

  Old Beijing plum soda is made by simmering ingredients such as dried plums, hawthorn, dried tangerine peel, licorice, and osmanthus flowers, then sweetened with rock sugar. After cooling, it can be enjoyed chilled or with ice. To prepare, wash the ingredients, boil them in water, simmer slowly for several hours, strain, cool, and serve refrigerated or with ice.
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  Homemade Handcrafted Black Tiger Shrimp Balls

  Fresh black tiger shrimp are deveined and hand-pounded into a paste, then mixed with salt, egg white, and starch to make shrimp paste. It can be cooked directly or used in hot pot or stir-fry.
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  Snowflake Ribeye

  Snowflake beef short ribs are made from premium beef short ribs, carefully marinated and quickly grilled over high heat until the surface turns golden brown and the inside remains tender. The dish showcases the rich flavor of beef combined with the smoky aroma of charcoal grilling, enhanced by simple seasonings that highlight the natural taste of the ingredients.
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  Lu Xi Beef Eye Fillet

  Lu Xi beef eye fillet is a dish featuring beef eye muscle as the main ingredient. The meat is sliced, marinated with seasonings, and then cooked by pan-frying, stir-frying, or boiling. Scallions, ginger, and garlic are typically added to maintain the tenderness of the beef.
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  Cucumber Blossom with Chicken of the Woods

  A cold dish made by mixing fresh cucumber blossoms and chicken fungus, seasoned after cleaning, blanching, or pickling for a crisp and refreshing taste.

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