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Old Beijing Hot Pot with Sheep Spine & Barbecue

Hot pot · ⭐ 3.6

No. 25, Luoqiying Road, Liangang Jiayuan, Beizangcun

Dishes

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  Inner Mongolian Lamb Rack

  Inner Mongolian lamb rack features tender lamb from Inner Mongolia, marinated and grilled or pan-seared to preserve its natural flavor, with a fresh texture and subtle mutton aroma.
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  Orleans Chicken Wings

  Orleans chicken wings is a dish made primarily from chicken wings, marinated and then grilled or pan-fried. During marination, Orleans-style seasoning—containing spices, sugar, salt, and soy sauce—is used to flavor the wings. Typically, the wings are marinated for several hours before being heated in an oven or on a skillet until the surface turns golden brown and the meat is fully cooked.
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  Signature Freshly Cut Lamb Top Blade

  Signature fresh-cut lamb neck, using the tender 'neck' portion from fresh lamb—the meat located behind the sheep's neck and on both sides of the spine—hand-cut with precision. During cooking, the lamb is marinated in a specially crafted seasoning before roasting, preserving its tenderness and original flavor.
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  Roasted Stone Egg

  Roasted stone eggs are made by baking eggs in heated stones, creating a unique texture as the egg liquid solidifies.
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  Grilled Chicken Gizzard

  Roasted chicken gizzards is a dish made primarily from chicken gizzards. To prepare it, first clean the gizzards thoroughly, then marinate them to absorb flavor. Next, roast them over charcoal or in an oven until the surface turns golden and fills the air with aroma. Finally, sprinkle with seasonings according to taste to enhance the fragrance.
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  Fresh Tofu with White Jade Texture

  White jade fresh tofu is a dish featuring soft tofu as the main ingredient. The tofu is cubed, blanched to remove odor, then gently simmered in clear or rich broth to absorb its flavor. A touch of shrimp, ham, and mushrooms enhances the taste, followed by thickening the sauce to preserve the tofu's delicate texture.
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  Premium Lamb Spine Hot Pot

  Premium lamb spine stew is made with lamb spine as the main ingredient, combined with vegetables such as potatoes, carrots, and onions, and seasoned with spices like star anise, cassia bark, and bay leaves. After blanching the ingredients, they are slowly simmered with seasonings to create a rich broth and tender meat.
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  Spicy Sichuan Oil Hot Pot Base

  Spicy Sichuan hot pot base made with beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions. Rich red color and intense aroma with a distinct numbing-spicy flavor.
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  Fresh Cut Lamb Leg Meat

  Freshly sliced lamb leg meat is selected from the fresh lamb leg cut, sliced into thin pieces or small chunks, and typically cooked by eating raw, marinating then grilling or pan-frying, or boiling in a hot pot, preserving the original flavor and tenderness of the lamb.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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