Close

Damoyang Zhuang · Crawfish Barbecue · Hot Pot (Sunqiao Branch)

Hot pot · ⭐ 4.5

No. 42, Sunqiao Road, Zhangjiang Town (near the intersection with Huaxia Road)

Dishes

• 

  Traditional Spring Water Hot Pot

  A traditional hot pot made with fresh spring water, featuring meats, vegetables, and mushrooms simmered slowly for a clear, savory broth.
• 

  Inner Mongolia Lamb

  Inner Mongolia lamb made from high-quality lamb, marinated and grilled over charcoal for a tender, flavorful dish with a distinct grassland taste.
• 

  Australian Wagyu Beef with Fat Stripes

  Australian ribeye beef is a dish made with imported Australian ribeye beef, typically sliced and stir-fried with onions, green peppers, or used in hot pot. It's marinated and cooked with soy sauce, cooking wine, and garlic.
• 

  Charcoal-Grilled Mongolian Lamb Leg

  A whole lamb leg from Inner Mongolia, marinated and grilled over charcoal for a crispy exterior and tender, juicy interior.
• 

  Grilled Oysters

  Grilled oysters is a seafood dish with oysters as the main ingredient. To prepare, clean the oysters thoroughly and place them on a grill, then roast over moderate heat. As the temperature rises, the oysters naturally open up, revealing tender and juicy meat. Enjoying them with a specially prepared sauce enhances the rich and varied flavor.
• 

  Secret-Recipe Roasted Lamb Leg

  The secret-style roasted lamb leg is primarily made with fresh lamb legs, marinated and then baked in an oven. During the marinating process, a variety of spices and seasonings such as cumin, chili powder, garlic paste, and soy sauce are used to infuse flavor into the meat. The roasting is carefully controlled to achieve a crispy outer crust while keeping the inside tender and juicy.
• 

  Goat Tenderloin

  Lamb leg strips is a dish primarily made with lamb leg meat. The lamb is cut into strips, marinated, and then stir-fried or stewed, typically with scallions, ginger, and garlic to enhance the tenderness of the meat and create a rich flavor.
• 

  Lamb Platter

  A dish featuring various cuts of lamb, often served with vegetables and seasoned to perfection.
• 

  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
• 

  Copper Pot Secret-Style Lamb Spine

  Copper pot secret-style lamb spine is a specialty dish made with lamb spine, various spices, and seasonings, cooked slowly in a copper pot. Main ingredients include lamb spine, ginger, garlic, star anise, cinnamon, etc., with a delicious and fragrant taste.
• 

  Fresh-cut Yuanbao

  Fresh-cut yuanbao is a dish made with fresh pork and shrimp, mixed together and wrapped in dough to form a yuanbao shape, then steamed. It has a full appearance and soft, tender texture.
• 

  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.
• 

  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
• 

  Fresh Cut Lamb Leg

  Freshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.
• 

  Fresh Sliced Lamb Skewers

  Freshly sliced lamb strips made from leg meat, marinated and quickly stir-fried or blanched to keep the texture tender. Seasoned with葱姜蒜 for a refreshing taste.
• 

  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.

Reviews