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Bang Bang Shuanrou · Fresh Lamb Hot Pot (Hongqiao Longhu Tianjie Branch)

Hot pot · ⭐ 4.5

No. 112, Building H (South), Longhu Tianjie, 188 Nong, Yonghong Road

Dishes

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  冰镇龙虾

  冰镇龙虾以鲜活龙虾为主料，经蒸煮或焯水后迅速冷却，使其肉质紧实鲜美。随后将龙虾放入冰水中浸泡，保持其清甜口感和细腻质地。通常搭配特制酱汁或简单调味，如蒜蓉、柠檬汁或芥末酱油，提升风味。
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  Spicy Crawfish with Thirteen Spices

  Spicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
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  Turkish Vegetable Skewers

  Turkish vegetable skewers feature grilled vegetables like bell peppers, onions, eggplant, and tomatoes, marinated in olive oil and spices for a savory, aromatic dish.
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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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  Xinjiang Roast Bun

  Xinjiang baked包子 (baked buns) are made primarily from lamb, scallions, and flour. The lamb and scallions are mixed and seasoned as filling, then wrapped in dough and baked in a tandoor oven. The outer skin turns golden and crispy, while the inner filling is richly aromatic and flavorful.
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  Rose Yogurt

  A traditional Xinjiang drink made by mixing fresh yogurt with rose petals or rose jam, offering a refreshing sweet and sour flavor with floral notes.
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  Charcoal-Grilled Northern Frontier Fake Kidney

  A specialty dish made from beef or lamb tripe, marinated and grilled over charcoal, featuring a smoky aroma and spicy flavor typical of northern Xinjiang cuisine.
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  Roasted Naan

  Flatbread is a type of dough made primarily from flour, which is fermented by adding water and yeast, then kneaded into a dough. The dough is then divided into small pieces, rolled into round flat cakes, and baked in a preheated oven until golden and crispy.
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  Grilled Lamb Ribs (Medium)

  Premium lamb ribs marinated in secret spices and grilled over charcoal, resulting in a tender, juicy, and aromatic dish.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat Spine Hot Pot

  Mutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
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  Garlic-Style Crawfish

  Garlic mud crab is a dish made with fresh crayfish, seasoned with plenty of garlic paste, ginger slices, and green onion segments. The crayfish are cleaned, blanched to remove odor, then stir-fried with garlic and seasonings until the sauce thickens. The finished dish has a bright red color and rich garlic aroma.
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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.

Reviews

• vanilla_dogwood
  This place is on the 6th floor of Beiyun Tianjie mall, pretty easy to find. The mall itself doesn't get super crowded so we just walked in for dinner without any wait. Staff was really friendly, led us to our seat right away and gave us hot towels — felt like proper service. Tried their new hotpot base, the Zhenxiang pot, and wow it was so good. The broth comes with duck blood and tofu pudding already in it, which I loved. Cold pot duck blood is seriously my favorite thing ever. The portions in the base are small but it works. Also tried the new snowflake pork and it had great texture — really chewy but not dry at all. Overall super solid. During Spring Festival they had a hand spa thing going on but no manicures. Would definitely come back.