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Nanmen Tongguo Shoumu (Si Xi Dian)

Hot pot · ⭐ 4.5

Building 1, No. 50 Chunhe Road, Jinxi West Road Residential Complex, Unit 1-105, 1st Floor

Dishes

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  Ham Luncheon Meat

  Yun腿 luncheon meat is a canned cooked food made primarily from ham, mixed with pork paste, starch, egg, and seasonings. The ham is minced and blended with pork paste, seasoned, then filled into cans and steamed or heated to set. After cooling, it becomes the finished product.
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  Traditional Sesame Paste Dressing

  Traditional sesame sauce seasoning is mainly made from sesame paste, peanut butter, garlic chives flowers, and fermented tofu. These seasonings are thoroughly mixed to create a rich sesame aroma, making it a classic dipping sauce for hot pot.
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  Fresh Yellow Tripe

  Fresh pork or beef stomach (known as 'huanghou') is the main ingredient, cleaned and blanched, then mixed with scallions, ginger, garlic, chili, and other seasonings for a refreshing cold dish or quick stir-fry to preserve its crisp tenderness.
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  Crunchy Rolls

  Fried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Hand-Cut Fresh Lamb Meat

  Hand-cut fresh lamb meat uses tender lamb, sliced by hand to preserve its delicate texture and freshness. Typically cooked by boiling, quick stir-frying, or hot-pot style to highlight the natural flavor of the lamb.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Enoki Mushroom

  Enoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
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  Bull Crispy Tripe

  Bàwáng脆毛肚 is a dish featuring beef tripe as the main ingredient. After cleaning, the tripe is quickly blanched in boiling water to achieve a crisp texture, then mixed with garlic slices, cilantro, chili oil, and other seasonings to preserve its freshness and crunch.
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  Fresh Shiitake Mushroom

  Fresh mushrooms are made primarily from fresh shiitake mushrooms, cleaned and sliced or used whole, cooked by stir-frying, stewing, or steaming. They can be paired with greens, meat, or seasonings to preserve the mushroom's natural aroma and texture.

Reviews

• dedicated_nigella
  The sesame paste dip was so good — salty, nutty, and rich, mixed with chive flower and fermented tofu, that classic combo really made everything pop. The lamb was super fresh, just a quick dip in the hotpot for a few seconds and it was tender and not gamey at all, kinda melted in your mouth honestly. The staff kept refilling the broth and swapping out plates really fast, and everyone was really friendly and upbeat about it. The place itself was clean, with wooden tables and chairs that give off this old Beijing vibe. Overall such a comfortable meal — the ingredients and flavors are pretty unique, I'd definitely come back.