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Nanmen Sijiu Tongpao Shuan Rou (Da屯·Bei Yuan Store)

Hot pot · ⭐ 4.6

No. 7 Building, Beijing Suburban Liquefied Gas Cylinder Plant, Bei Yuan Road, 1st Floor, Room 112 (150 meters north of Exit B1, Datundong Metro Station)

Dishes

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  Herbal Flower Copper Pot Hot Pot

  Cooked in a copper pot with broth or water, featuring fresh vegetables, mushrooms, and meats, served with floral garnish and eaten by dipping. Main ingredients include beef, lamb, cabbage, tofu, shiitake, and enoki mushrooms.
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  Nanmen Four Seasons Whole Lamb Feast

  Nanmen Siji Quanyang Kaitai is a dish primarily made with mutton. The mutton is carefully selected and processed, then simmered together with various medicinal herbs and seasonings until the meat becomes tender and the broth rich and flavorful. The dish showcases the authentic taste of mutton while blending in the aromatic essence of the herbs, making it both nutritious and delicious.
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  Nanmen Four Seasons Snow Lamb

  South Gate Four Seasons Snow Lamb: Premium lamb is sliced thinly and cooked with a blend of spices and vegetables. The lamb is tender and juicy, paired with rich ingredients to create a unique and delicious flavor.
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  Nanmen Four Seasons Yang-Yang Hot Pot Base

  A double-flavor hot pot base with one side spicy red broth made from beef tallow, chili, Sichuan peppercorns, and broad bean paste, and the other side clear or mushroom broth from chicken bones, pork bones, dried scallops, and mushrooms. Ingredients can be freely mixed to suit different tastes.
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  Fresh Lamb Shoulder Sliced with Big Knife

  Fresh lamb from the top blade, sliced thickly with a large knife and quickly cooked. The evenly cut slices retain the meat's natural tenderness and flavor, typically stir-fried or涮煮 with basic seasonings.
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  Hand-Cut Fresh Lamb Tenderloin

  Fresh lamb stomach (羊肚) sliced and hand-cut to preserve original flavor and texture, quickly blanched or stir-fried for a crisp, tender bite.
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  Signature琵琶腿

  Our signature琵琶腿 features the chicken thigh, marinated and then grilled with a special blend of spices. The skin is golden and crispy, while the meat remains tender and juicy, highlighting the natural flavor of the chicken with simple seasoning.
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  Fried Tofu Skin

  Fried tofu skin is a traditional Chinese dish primarily made from tofu skin. The preparation involves cutting the tofu skin into appropriate sizes, then deep-frying it in hot oil until golden and crispy. After removing and draining excess oil, it is ready to eat. The fried tofu skin has a fragrant and crunchy texture, making it an excellent accompaniment for alcohol or as a side dish.
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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 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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  Sesame Paste

  Sesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
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  Premium Sugar Cake

  Golden sugar cakes are sweet pastries made primarily from flour, with sugar and oil added. The dough is rolled thin, spread with a mixture of sugar and oil, rolled up, cut into small pieces, then pan-fried until golden brown on both sides—crispy outside, soft inside.

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