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Dong Lai Shun Restaurant (Wangfujing Pedestrian Street Branch)

Hot pot · ⭐ 3.9

No. 198, Wangfujing Street, Donghuamen Subdistrict (north side of Wangfujing Arts & Crafts Building)

Dishes

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  Donglaisun Traditional Spicy Sesame Sauce

  Dong Lai Shun's traditional secret sesame paste dressing is made primarily from high-quality sesame paste, combined with peanut butter, garlic paste, soy sauce, sesame oil, sugar, salt, and various natural spices. During preparation, the sesame paste is mixed in precise proportions with auxiliary ingredients and stirred evenly to form a thick, smooth sauce.
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  Traditional Hand-Cut Fresh Lamb Shoulder

  Fresh lamb from the top blade area, hand-cut into thin slices with tender texture and clear marbling. Typically cooked by hot pot or boiling, served with dipping sauce.
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  Traditional Lamb Skewers

  Traditional lamb skewers are made with fresh lamb, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, they are slowly grilled over charcoal until golden and slightly charred, resulting in tender, juicy meat with an aromatic flavor.
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  Yuan Dong Lai Shun Lamb Back Meat

  Yuan Dong Lai Shun's lamb loin is made from the loin cut, sliced and cooked traditionally by boiling or stir-frying to preserve its tender flavor, seasoned with basic condiments.
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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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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Premium Beef Ribeye

  Premium beef brisket is made from high-quality beef cuts, sliced thinly or into strips, and typically prepared by quickly stir-frying or boiling after marinating to preserve its tender texture and original flavor.
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  Premium Beef Rib

  Premium beef slices are quickly blanched or涮ed after marinating, preserving tenderness. Common vegetables include lettuce, cabbage, and enoki mushrooms; some versions add garlic and onions for flavor.
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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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  Buffet Hot Pot

  Hot pot is a cooking method where individuals choose their own ingredients and broth. Common ingredients include beef, lamb, seafood, vegetables, soy products, and mushrooms. Customers cook their selected ingredients in boiling broth according to their preferences. Broths typically come in various flavors such as spicy麻辣 (málà), clear soup, tomato, and mushroom soup.
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  Hot Pot with Copper Pot

  Beef hot pot is a traditional hot pot dish featuring tender slices of mutton as the main ingredient, paired with various vegetables and tofu. Using a specially crafted copper pot, ingredients are quickly blanched in boiling clear broth to preserve their original flavor.
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  Xi Meng Lamb

  Ximeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.

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