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Nanmen Shuan Rou (Capital Airport Branch)

Hot pot · ⭐ 4.6

No. 19 Litian Road

Dishes

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  Two-color Tofu Jelly

  Double-color frozen tofu is a dish made primarily with frozen tofu, cut into pieces and marinated or cooked with different colored seasonings to create striking contrasts like red-white or black-white. It's flavored with soy sauce, chili oil, garlic, and prepared by blanching or stir-frying.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Homemade Flatbread

  Homemade flatbread made primarily from flour, water, and yeast, fermented to create a dough that is then shaped into a饼皮. Fillings can be chosen according to personal taste, commonly including brown sugar, red bean paste, or meat. After baking, the flatbread has a golden, crispy exterior and a sweet or savory filling inside.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Fresh Cut Yuanbao Meat

  Fresh-cut yuanbao meat is a dish made from pork tenderloin. The meat is sliced thickly, pounded flat with a knife handle, then marinated with starch and egg white. It's quickly stir-fried in hot oil and tossed with a seasoned sauce to create tender, flavorful bites.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully cleaned and cut into bite-sized pieces, then simply cooked with appropriate seasonings to preserve its tender texture. The dish has a bright color, a smooth texture, and is rich in nutrition.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Fresh Lamb Slices

  Fresh lamb leg strips is a dish made from lamb leg meat, sliced into thin strips, marinated and quickly stir-fried. It's typically seasoned with葱,姜,蒜 to enhance aroma while preserving the tender texture of the lamb.
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  Sesame Sauce

  The sesame sauce dressing is primarily made by mixing sesame paste, peanut butter, soy sauce, vinegar, minced garlic, and minced ginger. It has a smooth texture and rich flavor, commonly used for cold dishes or as a dipping sauce for hot pot.

Reviews

• Oakley_6
  Location: super close to the capital airport, just like a 10-15 min cab ride. Vibe: the place is huge, big open dining hall, really bright and spacious, and the waiting area has a bunch of cool airplane models which was a fun touch. Service: staff were all super friendly, kept refilling our water without us even asking. Really attentive. Food: the hand-cut fresh lamb was legit actual lamb, not the kind that shrinks to nothing once you cook it. Super tender. The fresh-cut yuanbao meat was a bit leaner but still not dry at all. The sesame paste dipping sauce is basically a must for old Beijing hotpot, and they gave us a massive bowl of it. The fresh beef tripe — seriously do not cook it more than 15 seconds or you ruin it, it gets so perfectly crispy and bouncy. The lamb tail was super fragrant but not greasy at all. The lamb slices came in a huge portion, easily enough for like 2-3 people. And finishing off with the white radish and glass noodles tossed in that sesame paste… honestly a whole vibe. So satisfying. Definitely coming back next time I fly out.