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Green Da Shan Hot Pot • Copper Pot Charcoal Grill

Hot pot · ⭐ 4.3

Intersection of Changshun 1st Road and Yuanbo West 2nd Road, Fengtai District

Dishes

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  Three Sheep Prosperity

  San Yang Kai Tai is a dish primarily made with mutton, typically using lamb leg, shoulder, or belly meat, combined with vegetables such as carrots and potatoes and slow-cooked together. First, the mutton is cut into pieces and blanched to remove any odor, then it is simmered with seasonings and vegetables over low heat until the meat becomes tender and the broth rich and flavorful.
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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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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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  Charcoal Hot Pot with Two Broths

  Charcoal-fired hot pot is a double-flavor hot pot heated by charcoal, with the pot divided into two parts: one side is a spicy and numbing red broth, and the other side is a clear soup. Main ingredients include beef, lamb, tripe, duck blood, vegetables, and soy products. The ingredients are cooked in the pot and then dipped in different sauces before eating.
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  Rolled Lamb Leg

  Self-rolled leg of lamb is a dish primarily made with lamb leg meat. The lamb leg meat is sliced and rolled into a cylindrical shape, typically marinated with seasonings before being pan-fried, grilled, or steamed. The finished dish has firm meat texture and a neat, uniform shape that makes it easy to eat.
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  锡盟羊肋

  锡盟羊肋选用内蒙古锡林郭勒草原的优质羔羊肋排为主料，肉质鲜嫩无膻味。制作时先将羊肋排用秘制香料腌制数小时，再经慢火烤制或炖煮至骨肉酥软，表面呈现诱人的焦糖色。成品口感外焦里嫩、肉质多汁，带有浓郁的草原羊肉本味与香料交融的香气，味道咸鲜醇厚，回味悠长。
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  Freshly Pressed Chili Oil

  Freshly pressed chili oil is made by mixing crushed fresh chilies with vegetable oil and heating it to extract the flavor. The main ingredients are fresh red chilies and edible oil, with no additional seasonings added during production, preserving the natural aroma and spiciness of the chilies.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.

Reviews

• Xen_21
  The lamb was so fresh it practically melted in my mouth, and paired with the sesame paste it was insanely fragrant — zero gamey taste at all. The hand-sliced lamb portions were super generous, after just a few plates we were already stuffed. The spicy wontons had this crispy outside with a juicy filling inside, definitely worth trying. The place itself is clean and the space is nice and roomy, great for hanging out with friends. The cheese lamb fat rolls were something else — crispy outside, tender inside, with so many layers of flavor. Honestly tasted it once and I'll remember it forever.