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Nanmen Si Yu Tongguo Shuan Rou (Ya Yun Cun, Bird's Nest Store)

Hot pot · ⭐ 4.7

Ground-floor commercial unit, Building 2, Block 1, Anhui Li, Huizhong Road (near Huixin Xijie North Entrance Metro Station; Oulu Classic)

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Traditional Double-Boiled Hot Pot

  A traditional yin-yang hot pot is a divided火锅 with one side featuring a clear broth and the other a spicy麻 broth. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables. The clear broth is typically made by simmering chicken bones and pork bones, while the spicy麻 broth includes spices such as Sichuan peppercorns, chili peppers, and doubanjiang (fermented broad bean paste). Ingredients are cooked by dipping them into either broth.
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  Whole Lamb Feast

  Whole lamb dish featuring lamb leg or ribs, simmered or braised with ginger, scallions, and cooking wine to enhance flavor. Carrots and potatoes may be added for richness and tenderness.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Fresh Hand-Cut Lamb Leg Meat

  Fresh lamb leg meat, hand-cut into thin slices, tender and full of natural flavor. Typically prepared by boiling, quick stir-frying, or hot-pot cooking to highlight the rich taste of lamb.
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  Fried Flatbread

  Deep-fried flatbread is a type of dough food made primarily from flour. After fermentation, it is rolled into a round shape and fried in hot oil until golden and crispy. It can be enhanced with toppings such as scallions and sesame seeds, or filled with meat or vegetable fillings.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  Beef Shank

  Leg of lamb, selected from the sheep's leg muscle, is blanched and then stewed or braised with spices. Main ingredients are leg meat and seasonings; preparation includes pre-treatment and slow cooking to achieve tender yet elastic texture.
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  Beijing Emperor Qianlong Cabbage

  Old Beijing Emperor Qianlong's cabbage is a cold dish made from napa cabbage. The leaves are cut into segments, salted briefly, drained, then mixed with garlic, vinegar, sugar, soy sauce, and sesame oil, chilled before serving.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
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  Xi Meng High-Calcium Meat

  Xilingol high-calcium meat is a dish featuring premium mutton from Xilingol League, using calcium-rich leg or shoulder meat, marinated and then stewed or braised for tender, nutritious results.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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