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Shuan Man Lou · Old Beijing Copper Hot Pot (Yuanjing Road Store)

Hot pot · ⭐ 4.2

No. 24, Yuanjing Road, Tangjing Street, Shop 102

Dishes

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  Northeast Dip Sauce Vegetables

  Northeast dipping sauce vegetables is a dish made from various raw vegetables and homemade fried sauce. The preparation is simple: wash and cut fresh vegetables such as cucumbers, lettuce, and radishes, then serve with a specially prepared fried sauce for dipping.
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  Peking Roast Duck

  Peking roast duck is made from Beijing ducks, marinated and roasted in a挂炉. The duck is inflated, gutted, coated with sugar water, then roasted over fruit wood charcoal to achieve crispy skin and tender meat. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Beijing-style Meat Pie

  A traditional Beijing snack made with seasoned pork filling wrapped in dough and pan-fried until golden brown.
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  Sword Lamb

  A dish made with fresh lamb and vegetables, marinated in a secret sauce and grilled to perfection.
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  Pear Soup with Small吊

  Xiao Diaoyu Tang is a traditional Beijing dessert dish made primarily with snow pears, supplemented by silver ear fungus and goji berries. The preparation involves washing and cutting the snow pears into pieces, then simmering them together with rehydrated silver ear fungus and goji berries until the broth thickens and the pears become soft. This soup is delicately sweet and moistening, known for its benefits in nourishing the lungs and replenishing yin.
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  Shuan Man Lou Three Treasures

  A hot pot dish featuring beef, lamb, and fatty beef, cooked in a clear or spicy broth with vegetables and tofu for rich flavor.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Secret-Recipe Sichuan Pickled Cabbage

  A traditional fermented cabbage dish made with fresh napa cabbage and special spices, offering a tangy and spicy flavor that pairs perfectly with rice.
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  Premium Crispy Tripe

  Premium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
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  Traditional Beijing Clear Soup Hot Pot

  Traditional Beijing clear soup hot pot, featuring fresh beef and mutton, various vegetables, and tofu. The broth is primarily made from clear soup, emphasizing the original flavors of the ingredients. Carefully simmered to preserve the natural freshness of the ingredients, it is a perfect dish to warm up during winter.
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  Traditional Beijing Sesame Paste

  A classic cold dish made from sesame paste with garlic, soy sauce, vinegar, sugar, and sesame oil. Rich and savory, commonly used as a dressing for noodles or as a dipping sauce in northern Chinese households.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Old Beijing Sweet Garlic

  Old Beijing sugar garlic is a traditional pickled dish made primarily from fresh garlic. The preparation involves cleaning the garlic, then soaking it in a brine made from sugar, vinegar, and salt. After sealing and fermenting, the garlic cloves become semi-transparent, with a crisp texture and a balanced sweet-sour flavor.
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  Fatty Beef

  Fatty beef uses cuts like brisket or shank, with alternating fat and lean. After cutting and blanching to remove odor, it's simmered or braised with seasonings until tender and flavorful.
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  Chrysanthemum Lamb

  Chrysanthemum lamb is a dish made primarily with lamb, paired with carrots and green peppers. After marinating the sliced lamb, it's stir-fried with vegetables and arranged to resemble a chrysanthemum flower, hence its name.
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  Yellow Mushroom Potato Slices

  Yellow mushroom and potato slices is a dish made primarily with fresh potatoes and yellow mushrooms. Slice the potatoes thinly, blanch or pan-fry until slightly cooked, then sauté with cleaned and sliced yellow mushrooms. Add seasonings and stir well. The recipe emphasizes natural flavors and harmonious textures.

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