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Nan Jie Si Ji Shuan Rou (Xin Jie Kou Dian)

Hot pot · ⭐ 4.6

No. 41, Xinjiekou South Street

Dishes

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  Traditional Clear Soup Base

  Traditional clear soup base made by simmering pork bones, chicken frames, and dried scallops, with ginger slices and green onions for aroma. Boiled and filtered for a clear, flavorful broth. Main ingredients are animal bones and seafood, prepared by long, slow stewing.
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  Traditional Sugar Pickled Garlic

  Traditional sugar garlic is a pickled food made by soaking peeled fresh garlic in a mixture of sugar water and vinegar. Main ingredients include garlic, white granulated sugar, and rice vinegar. Garlic is placed in a sealed container with the prepared sugar-vinegar solution and left in a cool place for several days to weeks until it becomes flavorful and soft.
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  Large Plate Lamb

  Large plate mutton is a dish primarily made with mutton, typically using lamb leg or shoulder meat. The meat is cut into pieces and stewed together with vegetables such as onions and carrots. First, the mutton is blanched to remove any odor, then seasonings and an appropriate amount of water are added before slow-cooking over low heat until the meat becomes tender and the broth rich and flavorful.
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  Angus Beef Tenderloin

  Angus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Baked Flatbread

  Fire cake is a traditional Chinese pastry made primarily from flour, fermented and then baked. Its outer crust is golden and crispy, while the inside is soft and layered. It can be enjoyed with various ingredients such as meat or vegetables, serving both as a staple food and a snack.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Fresh Grassland Lamb

  Fresh lamb from the grasslands uses young sheep raised on Inner Mongolia's grasslands, sliced and quickly blanched or stir-fried in water to preserve its natural flavor, enhanced with a touch of scallions, ginger, and garlic.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Fresh Sliced Half Cloud

  Fresh-cut half-cloud fish is a dish made primarily from fresh fish meat. The fish is finely sliced to reveal a delicate, cloud-like texture, then quickly stir-fried with fresh vegetables to preserve the natural flavors of the ingredients.
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  Fresh Cut Lamb Shoulder Top

  Fresh-cut lamb from Yangjie羊's upper brain is directly cooked after fresh cutting, preserving the original flavor of lamb, usually prepared by pan-frying, grilling, or hot pot cooking.
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  Fresh Sliced Lamb from Niu Jie

  Freshly sliced lamb from Niu Jie uses fresh leg or shoulder meat, thinly sliced, rinsed in water, drained, marinated with salt, cooking wine, and ginger, then quickly blanched or gently boiled to keep it tender. Serve with scallions and cilantro.
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  Sesame Sauce Condiment

  Sesame sauce condiment is primarily made by mixing sesame paste, minced garlic, chopped cilantro, soy sauce, vinegar, and a small amount of sugar. It is used as a dipping sauce for hot pot or cold dishes, offering a rich taste and unique flavor.

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