Close

Jing Shuan Cong Tou Pot Shang Rou · Yang Xie Zi (Ma Lian Dao Store)

Hot pot · ⭐ 4.8

2nd Floor, Building A, No. 8, Courtyard 2, Malian Dao Nan Jie

Dishes

• 

  Beijing Traditional Lamb Roll

  Beijing traditional lamb roll uses high-quality lamb, sliced by hand and served with a special dipping sauce. It is cooked by boiling and is a traditional Beijing dish with tender meat and delicate texture.
• 

  Beijing-style Fresh Shrimp Ball

  Beijing-style fresh shrimp ball is a dish made with fresh large shrimp, hand-chopped and mixed into a paste, then shaped into tender balls. It is usually served in clear soup or hot pot, highlighting the freshness and delicacy of the shrimp meat.
• 

  Beijing-style hot pot sesame sauce

  Jing Shuan Ma Jiang Sauce is a specially formulated condiment designed to complement Beijing-style hot pot dishes such as lamb hot pot. Its main ingredients include sesame paste, peanut butter, garlic chive flower sauce, and fermented tofu, carefully blended to create a smooth texture and rich aroma—making it an excellent choice to enhance the flavor of hot pot meals.
• 

  Half Cloud

  Banbianyun is a delicacy primarily made with fish meat, carefully prepared with egg white, ham, coriander, and other ingredients. Fish slices are marinated with seasonings and then steamed together with egg white and ham, resulting in a dish with distinct colors and a shape resembling clouds.
• 

  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
• 

  Fried Wotou with Stinky Tofu

  Fried wotou is a type of fried dough made from cornmeal or mixed grain flour, crispy on the outside and soft inside. It is served with stinky tofu, which has a special smell due to fermentation.
• 

  Fresh Lamb Delight Combo

  Steamed lamb with two cooking methods: one part steamed to preserve original flavor, the other marinated and grilled. Both cooked together in a steamer for layered texture and blended aroma.
• 

  Spicy Oil Clear Soup Yang-Yang Pot

  A spicy and clear soup double-boil hot pot: one side is a chili oil base made with chili, Sichuan pepper, and fermented black beans; the other is a clear broth from chicken or pork bones with ginger and scallions. Main ingredients include beef, lamb, tripe, vegetables, and tofu—choose your favorites to cook.
• 

  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
• 

  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.
• 

  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
• 

  Suni Te Big Knife Meat

  A traditional dish made from high-quality pork, sliced into long strips and marinated with special seasonings before steaming. The meat is tender and flavorful.
• 

  Sunit Sheep Rib Meat

  Sunit sheep rib meat is made from high-quality Sunit sheep ribs, marinated and then pan-fried or stewed. It has a tender and juicy texture with a unique mutton flavor.
• 

  Suniite Lamb (Large Plate)

  Suni Te Lamb (Large Slab) uses high-quality Sunite lamb as the main ingredient, carefully sliced into large slabs. During cooking, the lamb is marinated with a specially prepared seasoning before being grilled or pan-fried until the outside is crispy and the inside remains tender and juicy. The finished dish has a golden color, tender and succulent meat, preserving the rich, authentic flavor of the lamb.
• 

  Suniite Lamb Large Plate

  Suniite lamb large plate features Suniite lamb from leg or rib cuts, marinated and grilled. Thick slices have a slight char on the outside while remaining tender inside, seasoned with basic spices like salt and pepper.
• 

  Sunite Snowflake Lamb

  Sunite snowflake lamb uses premium lamb from Sunite Banner, Inner Mongolia, with tender meat and evenly distributed fat like snowflakes. Best cooked by quickly blanching or grilling slices to preserve its natural flavor.
• 

  Suniite High-Calcium Meat

  Suinite high-calcium meat is made from premium Suinite mutton, carefully selected and processed to retain the calcium in the meat. During cooking, it is first marinated with a special seasoning, then grilled until the surface turns golden and the meat becomes tender and juicy.
• 

  Fresh Lamb Skewers

  Fresh lamb skewers are made by cutting fresh lamb into chunks and threading them onto bamboo skewers. After marinating with a special seasoning, they are slowly grilled over charcoal until the outside is crispy and the inside remains tender and juicy. The meat is delicious on its own with simple seasonings.

Reviews