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庭院·冰煮羊·铜锅涮肉(西单店)

Hot pot · ⭐ 0.0

No. 72, Dongxie Street, Xidan North Street (near Xidan Shopping Mall)

Dishes

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  Inner Mongolia Lamb Bone Marrow

  Inner Mongolia Lamb Bone Marrow is a dish made with lamb and bone marrow from Inner Mongolia, usually cooked by stewing or roasting, with a delicious taste and rich in nutrition.
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  Nongfu Spring Water Soup Base

  A soup base made with fresh vegetables, mushrooms, and a secret broth, simmered slowly to bring out natural flavors—perfect for hot pot cooking.
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  Ice-Boiled King Cut

  Ice-boiled霸王排 is a dish made primarily from pork tenderloin. The meat is marinated in a special sauce and slowly cooked in ice water until tender, preserving its soft texture. Minimal seasoning is used to highlight the natural flavor.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Sichuan-style Spicy Chicken Feet

  Sichuan-style spicy chicken feet is a dish made primarily with chicken feet, blanched and stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. The finished dish has a bright red color, soft and flavorful chicken feet, and a rich taste.
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  Jingtai Blue Copper Pot

  A Jingtailan copper pot dish features meat, vegetables, and seasonings cooked by stewing or braising to absorb the rich broth flavors.
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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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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Sunite Premium Lamb

  Sunite premium lamb uses high-quality lambs from Sunite Banner, Inner Mongolia, with tender meat and even fat distribution. Main ingredient is fresh lamb, cooked by boiling or stewing to preserve its original flavor.
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  Grassland Lamb Shank Bones

  Grassland lamb shank bone is a dish featuring lamb shank bones as the main ingredient. After blanching, it's stewed with scallions, ginger, star anise, and other spices until tender, with fragrant marrow. Slow-cooked for hours, the collagen from the bones enriches the broth.
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  Mixed Mushroom Platter

  Mushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Flying Fish Roe with North Sea Sweet Shrimp Dumplings

  Sweet shrimp paste with flying fish roe, made from fresh shrimp meat and flying fish eggs for a tender texture. Shrimp is minced, seasoned, mixed with roe for a unique bite and fresh flavor. Typically steamed or boiled to preserve natural taste.
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  Scallion Lamb Rolls

  Scallion lamb rolls are made with thin slices of lamb and scallions. The lamb and chopped scallions are alternately rolled, secured with bamboo skewers, and steamed or pan-fried. The dish has a bright color, tender meat, and rich scallion aroma.
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  High-Calcium Lamb Slices

  High-calcium lamb slices are made from fresh lamb, marinated and rolled. Rich in calcium, they're seasoned with salt, ginger, and scallions, then quickly blanched or涮 for a tender texture.

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