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Dongfu Shuan Rou. Bao Tu. Yang Xiezi (Zhang Yi Village Branch)

Hot pot · ⭐ 4.2

No. 1 Fengyi Road, Building 16, Floors 1–2 (ground-floor commercial units)

Dishes

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  Grade A Ribeye Beef

  Grade A ribeye beef uses premium cuts from the upper shoulder, with tender meat and even fat distribution. Sliced and quickly cooked or涮 at high heat to retain juiciness and tenderness.
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  Beijing Secret Sesame Paste Dipping Sauce

  Beijing secret sesame paste dipping sauce is made with sesame paste as the main ingredient, combined with peanut crumbs, coriander, green onions, soy sauce, vinegar, and chili oil. It has a rich taste and unique fragrance, often used to accompany noodles or snacks.
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  Domestic Sirloin Steak

  Domestic striploin beef uses the strip loin cut from the cow's腰部, with firm texture and even fat distribution. Typically cooked by pan-searing or grilling to retain its natural flavor—crispy outside, juicy inside.
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  Tender Egg and Beef Stir-fry

  Tender egg and beef is a dish made primarily from beef and eggs. Beef slices are marinated, mixed with beaten egg, then steamed or stir-fried. The result is tender, fragrant with egg flavor, and juicy beef.
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  Hand-Cut Premium Lamb Leg Meat

  Hand-cut premium lamb leg meat is selected from fresh lamb legs and sliced by hand, offering a delicate texture that preserves the original flavor. Typically seasoned simply and then grilled or涮煮 (simmered), it highlights the natural freshness of the lamb.
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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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  Hand-Cut Fresh Onglue with Sauce

  A dish featuring fresh beef tenderloin sliced by hand and served with a special sauce, offering a tender and savory experience.
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  Quick-boiled羊肚丝

  Water-blown羊肚丝 is a dish primarily made with羊肚. After cleaning the羊肚 thoroughly, it is sliced into thin strips and quickly blanched in boiling water until cooked. It is then mixed with seasonings. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the羊肚丝.
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  Premium No.1 Wagyu Beef

  Premium No.1 beef brisket uses high-quality beef cuts, sliced thin and marinated with secret spices, then quickly stir-fried or boiled. Main ingredient is beef slices, seasoned with scallions, ginger, garlic.
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  Premium Lamb Shoulder

  Selected lamb meat is primarily made from fresh lamb, which is cleaned and cut into pieces before being stewed or braised. During cooking, auxiliary ingredients such as scallions, ginger, and cooking wine may be added to remove fishy odor and enhance aroma. Some recipes also include vegetables like carrots and potatoes to enrich the flavor.
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  Lamb Shoulder and Plum Blossom Combination

  Lamb Shoulder and Plum Blossom Combination is a dish made with lamb shoulder meat and plum blossom meat, combined with vegetables and seasonings. It is mainly cooked by stewing and stir-frying, with a tender texture and unique flavor.
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  Lamb梅花肉

  Lamb梅花肉 uses the tender lamb shoulder with fine marbling. After blanching to remove odor, it's stir-fried with葱姜蒜 and seasoned with soy sauce and cooking wine, then braised or pan-fried until tender and flavorful.
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  Beijing Sesame Sauce Pancake

  Old Beijing sesame sauce pancake is a flour-based饼 with a filling of sesame paste and sugar, featuring a crispy exterior and sweet interior. The dough is rolled into a thin circle, spread with sesame paste and sugar, rolled up, flattened, and pan-fried until golden.
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  Grassland Milk-Scented Lamb

  Grassland Milk-Scented Lamb is a dish made with fresh lamb meat, cooked slowly with milk and spices. The meat is tender, with a rich milk fragrance and a delicious taste.
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  Freshly Sliced Wagyu Beef Plate

  Freshly sliced wagyu beef plate, tender and flavorful, ideal for hot pot or quick stir-fry.

Reviews

• Riley_26
  Finally had a weekend off from work and came here to chill out. Ordered the hand-cut lamb leg meat and it was so much better than the frozen slices you usually get — super firm and fresh. The fried intestines were crispy on the outside and tender inside, and they went amazing with the sesame sauce. The hand-rolled noodles that come with the hotpot were a huge portion, totally stuffed by the end. The whole vibe is that classic Beijing copper pot style, really open and bright, and it wasn't crowded at all so it felt really relaxing. The staff were a bit busy but honestly still got to us pretty quick. Would come back for sure!