老门框爆肚涮肉馆(淮海东路店)

In the hot summer, it is really better to have some mutton hotpot, especially hot mutton with tripe and wine. It is absolutely perfect. Especially the special dipping sauce, a large piece of meat dipped in sesame sauce tastes really delicious! Mutton skewers are also very good!

I have to say that the shabu-shabu in Shanghai is very good, and the lamb skewers taste good too. It's just that during busy hours, the food is served too slowly, and the wind blows in as soon as the door is opened in the cold winter, haha

After experiencing this restaurant, there are only two words to describe it - authentic~ [Environment] The storefront is not very big, and even the signboard is a bit messy~ The interior is a bit crowded, and the business is good~ [Taste] The food is really delicious~ |Traditional hot pot base^+|Boiled beef tripe tips^+|Inherited sesame sauce^+|Freshly squeezed chili oil^It looks like a simple combination, but it is absolutely amazing~ The dipping sauce of this restaurant must be recommended on the blackboard~

Before flying to the Sahara Desert, take a walk. The mutton is great. The tripe has the taste of Beijing. Drink the Arctic Ocean. The chives can make the sauce richer. The garlic paste is indispensable for the hot pot. Pick the pickled garlic and pour it over beer. Coriander is a must-have for dipping. Yanjing pure draft is a good drink for meat. The ancestral sesame sauce is great. Hand-cut hind legs are good. Hand-cut tendons are a must-order. I like this meat. Hand-cut ground pork is not very memorable. Hand-cut meat tendons are delicious. Hand-cut top brain is a must-order. There is no more after that. Freshly fried chili oil is a must-order to enhance the flavor. Water-fried beef tripe is OK with Beijing's taste. Winter melon is a friend of hot pot. Chicken feather vegetables are a good match for hot pot.

I went to dinner with friends on New Year's Eve. We arrived around 4:00, so there was no line. By 6:00, we were already in line. It was quite cold. The restaurant was small, and some people were queuing outside. We had the Old Beijing Copper Pot Lamb. We ordered the lamb leg, which was a bit fatty. The classic seasoning was really good, and the mahjong chives and garlic sauce were delicious. The sour plum soup was surprisingly boxed, hahahaha.

A Shanghai late-night snack to warm you up in winter: Stir-fried tripe and hot pot. This seemingly unassuming spot, nestled next to a building, is packed with people after 8 PM. It offers the authentic flavors of old Beijing, a truly down-to-earth experience. It's considered impolite to bring food inside, and the atmosphere is truly retro Beijing-style. Boiled Tripe Tips: The delicious stir-fried tripe is sold out. It's embarrassing to be sold out at this time of day. I actually prefer to blanch it for a better taste. The old Beijing sauce is primarily sesame paste, and I added chili oil and chili peppers to the sesame sauce for a more satisfying flavor. Hot Lamb: The clear broth brings out the lamb's natural flavor. The lamb is incredibly chewy, fresh, and thick, making it incredibly delicious. Yang Shank Meat: Compared to the hot lamb, this one is even thicker, more delicate, and the portion is incredibly generous and satisfying.