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Yu Heng Yuan Shawarma

Hot pot · ⭐ 4.8

No. 136 Qigezhuang South East Road

Dishes

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  Eye of Round

  Ribeye is a premium cut from the back near the spine, with tender meat and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Step Higher

  Step by Step Rising is a dish primarily made with chicken thigh meat, carrots, green peas, and corn kernels. The chicken thigh pieces are marinated with seasonings, then stir-fried together with the vegetables and finished with a thickened sauce. The cooking process emphasizes precise heat control to maintain the tenderness and freshness of the ingredients.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.
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  Premium Lamb Top Blade

  Premium lamb neck is made from the tender meat located above the lamb shoulder. After slicing, it is quickly stir-fried or blanched at high heat to preserve the lamb's tender texture, typically seasoned with scallions, ginger, and garlic for aroma.
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  Premium Lamb Belly

  Premium lamb belly is made from the leg area of lamb, sliced into thick pieces or chunks. After blanching to remove odor, it is stewed or braised with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in tender, flavorful meat that retains the fresh aroma of mutton.
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  Premium Lamb

  Premium lamb slices made from fresh mutton, paired with scallions and ginger, gently boiled or涮煮 to preserve its natural flavor.
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  Spiced Radish

  Pickled radish is a traditional preserved dish primarily made from radishes. The preparation involves slicing or cubing the radishes, salting them, then adding seasonings such as soy sauce, sugar, and garlic for further pickling until fully flavored. The finished pickled radish has a crisp and tender texture with a rich, savory sauce aroma.
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  Majiagou Celery

  Ma Jiagou celery is a dish featuring high-quality celery from Ma Jiagou. The celery is washed, cut into segments, and either blanched or served cold with garlic, sesame oil, and salt to preserve its crisp texture.

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