To say that the most famous shabu shabu restaurant in Beijing is by no means Donglai Shun, "Donglai Shun Shabu mutton making skills" has even been included in the "National Intangible Cultural Heritage List". Beijing Donglaishun has received many national leaders, and Mao Zedong once wrote that "Donglaishun must be preserved forever". Donglaishun did not open a branch until 1986, ending the history of "this one, no other semicolon". Later, Donglaishun blossomed everywhere in the capital, until it radiated the whole country, and Xi'an Donglaishun was one of the senior franchise stores.
Although it is a franchise store, Xi'an Donglaishun has received strong support from the Beijing company in terms of operation and management, catering training, and the seasonings and other flavors are traditional and authentic. Compared with Beijing Donglaishun, which has a variety of pot bases, Xi'an Donglaishun only has the most traditional clear soup pot base. The same as the headquarters, Xi'an Donglaishun has both traditional copper pots, cloisonne cauldrons and single pots, compared with the courtyard more cloisonne cauldrons, less mandarin duck pots. The addition of charcoal fire also satisfies diners who pursue tradition.
Cloisonné is a classical enamel work that is used as a stove in the restaurant, and the environment and decoration are in line with it. Donglai Shun High-tech Store occupies a three-storey small bungalow, with gray and black as the main color, paved with warm light, and the store is dominated by private rooms and semi-private rooms, showing elegance and quietness, which is better than many Beijing stores.
Many branches in Donglaishun in the capital provide Horqin mutton, which has a strong smell. Xi'an Donglaishun selects high-quality sheep breeds such as Tan sheep and Sunit sheep as signature mutton according to geographical advantages. Although the fresh-cut mutton in the store is derived from ordinary edible sheep, Xi'an Donglaishun deliberately selects lambs under the age of one, which also has the advantage of light taste.
Xuehuatan sheep is only 98 yuan / serving, and the meat is good and cheap. Although it is not fresh-cut meat, in fact, the most delicious lamb does not need to be slaughtered, but has to be scientifically deacidified. Xuehuatan mutton is kept refrigerated rather than frozen, with sufficient acid removal and fresh slices. The thinner slices of Xuehuatan lamb only need to be lightly boiled and cooked. Although the "snowflake" on it is not as delicate as the marble texture, the fat of multiple strips also presents a unique texture of mutton, and the entrance can feel the burst of fat fragrance and the tender taste of lean meat, but unfortunately the flavor is dispersed quickly. If you want a long-lasting flavor, you can try the mutton rolls, which have a higher fat content but have the defect of being too greasy. The best overall performance is the best New Yorker lamb, which is a long strip of loin on the outside of the backbone, with a chewy layer of belt tendons, and a delicate, juicy and delicious lean meat inside. Due to the low production of lamb at New Yorker, restaurants often sell out early, so diners are advised to book in advance. The biggest blacklist on the menu is the Supreme 3D Sheep Brain, which has a crisp texture but almost no mutton flavor, so it is recommended to avoid pits.
The restaurant has 4 kinds of sesame sauce, seafood sauce, spicy sauce, and garlic sauce to choose from, and extra spicy seeds, coriander and other small ingredients, and diners can adjust their own flavors. The sesame sauce has a high concentration, the sesame and peanut flavors are harmonious, and the northern flavor is strong. It is worth noting that Donglai Shun also gave away the "golden partner" of Beijing shabu - cabbage, vermicelli, and frozen tofu, which has a stronger Beijing flavor than other local shabu restaurants.
The famous Donglai Shun naturally does not worry about the source of customers, and there is always a long queue when it arrives at the meal, and diners who need a private room have to book at least 3 days in advance. Diners can book a private room with no minimum charge, no service charge, etc. Although the service staff is often busy, the service attitude is very friendly.
