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313 Yang Zhuang (Miyun Branch)

Hot pot · ⭐ 3.6

No. 28-10, Xidaqiao Road

Dishes

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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Young Lamb Raw Meat

  Young lamb raw meat dish made from tender young lamb, cleaned and sliced or shredded, then mixed with scallions, ginger, garlic, and cilantro without heating to preserve its fresh, tender texture.
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  Spicy Lamb Spine Hot Pot

  Red broth lamb spine stew features lamb spine as the main ingredient, paired with potatoes, carrots, onions, and spices like doubanjiang, Sichuan peppercorns, star anise, and ginger. After blanching, the lamb is slowly simmered in a large pot to create a rich broth and tender meat.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
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  Stewed Lamb in Iron Pot

  Stewed mutton in an iron pot with potatoes and carrots, slow-cooked to tender perfection.

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