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Nanmen Tongguo Shouyu (Changxing Branch)

Hot pot · ⭐ 4.8

No. 7, Caojia Kou

Dishes

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  Traditional Secret-Recipe Sesame Paste

  Traditional secret-style sesame sauce is primarily made with sesame paste, combined with peanut butter, garlic, soy sauce, vinegar, sugar, and sesame oil. To prepare, dilute the sesame paste with warm water, then gradually add the other ingredients, stirring until a thick, smooth sauce is formed.
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  Thick-cut Fresh Lamb Shank

  Thick-cut fresh lamb shank is a dish featuring fresh lamb shank as the main ingredient. The meat is firm and rich in collagen. After blanching, it's slowly stewed or braised with spices and seasonings until tender and flavorful.
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  Sun Roll

  Sun roll is a rolled food made primarily from eggs, carrots, ham, and green onions. Eggs are beaten and fried into an omelet, then spread with chopped carrots, ham, and green onions, rolled up, and sliced into segments. It is commonly served for breakfast or as a light meal.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Beef Meatballs

  Beef meatballs are primarily made by mincing beef, mixing it with seasonings, and then shaping it by hand or machine into round meatballs. They are cooked by boiling, steaming, or frying and can be served with a broth or as a main dish.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Premium Broad Beef Tripe

  Premium beef tripe is made from fresh ox tripe, sliced and quickly blanched in boiling water to retain its crisp texture. It's commonly mixed with garlic, cilantro, chili oil or used as a hot pot ingredient.
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  Spicy Oil Double Pot

  Spicy sesame oil hot pot is a divided hot pot with one side featuring a spicy red oil broth made from beef tallow, chili peppers, Sichuan peppercorns, and fermented broad bean paste, and the other side offering a clear or bone broth to balance flavors. Ingredients include sliced beef, lamb, tripe, beef intestine, vegetables, and soy products, which can be chosen according to personal preference for boiling.
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  Mung Bean Noodles

  Mung bean mixed noodles are made by mixing mung bean flour with whole grain flour, adding water to form a dough, then rolling or pressing it into strips. After cooking, they can be served with sauces, vegetables, or meat.
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  Golden Napa Cabbage

  Chinese cabbage is blanched, drained, mixed with egg liquid, then pan-fried until golden brown on both sides for a crispy outside and tender inside.

Reviews

• Frankie_17
  This Nanmen hotpot place just opened not long ago over in the Changxindian Caojiakou area, so it's not crazy crowded yet which is a huge plus. Super clean inside, and if you grab a window seat on the second floor you can actually see the street below — pretty chill vibe. The meat is the real star here, the hand-sliced lamb and beef were both really fresh, and you gotta try the hand-pounded lamb meatballs and the tripe too. Portions are legit, me and my friend left totally stuffed for around 100 per person. Right now they're also running a promo where you get a free lamb with scallions dish when you walk in, which is honestly a crazy good deal. Staff were super attentive and friendly too. All in all it's a great spot for hanging out with friends or a family dinner — I'd actually come back here on purpose.