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Nanmen Lao Beijing Tongguo Shuan Rou (Wenshi North Li Store)

Hot pot · ⭐ 4.3

Southeast corner of the intersection of Yunjing South Street and Tongma Road

Dishes

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  Big Board Beef

  A Chinese dish featuring thick-cut beef brisket, slow-cooked in a rich broth with spices, then sliced and served. Known for its tender texture and bold flavor.
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  大板羔羊

  大板羔羊是一道以优质羔羊肉为主料的菜肴，通常选用鲜嫩的羔羊排或羊腿肉。制作时先将羊肉用香料腌制，再经高温煎烤或烘烤至表面金黄微焦，内部肉质保持粉嫩多汁。成品外皮香脆，内里柔软，带有浓郁的羊肉本味与孜然等香料的复合香气，口感层次丰富，回味悠长。
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  Crispy Pork with Salt and Pepper

  Sichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
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  Fried Flatbread

  Deep-fried flatbread is a type of dough food made primarily from flour. After fermentation, it is rolled into a round shape and fried in hot oil until golden and crispy. It can be enhanced with toppings such as scallions and sesame seeds, or filled with meat or vegetable fillings.
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  Beijing Sesame Paste Noodles

  Old Beijing sesame sauce is a cold dish made primarily with sesame paste, typically mixed with cucumber sticks, carrot strips, and bean sprouts, seasoned with soy sauce, vinegar, garlic, sugar, and sesame oil. Mix the sesame paste with warm water until smooth, then combine with other seasonings and toss with the vegetables.
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  Crispy Fried Dough Stick

  Crispy fried dough sticks are made by mixing flour with water, salt, and alkali to form a dough, which is then fermented, cut into strips, and deep-fried in hot oil. The finished product has a crispy outer crust and a soft interior, with a golden yellow color.
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  Gongcai Handmade Pork Balls

  Gongcai handmade pork meatballs are a dish made by mixing fresh pork into a paste, adding chopped Gongcai (dried mustard greens) and mixing well to form meatballs, which are then cooked by boiling or steaming. Gongcai is dried mustard leaf with a crisp texture, creating a unique flavor when paired with pork meatballs.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Sliced Tripe

  Freshly sliced tripe is a dish primarily made with beef tripe. The fresh beef tripe is cut into thin slices and quickly blanched or涮煮 (stir-fried in boiling broth) to maintain its crisp and tender texture. It is commonly served with dipping sauces or used as a hot pot ingredient.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.

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