Jing Xiao Shuan Shuan Lamb Hot Pot (Fugui Fang Branch)
火锅 · ⭐ 4.6
Northeast corner of the intersection of Fengsheng Road and Fenglong Road, Fugui Fang (third floor via the direct elevator north of KFC)

Dishes
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Beijing Sesame FlatbreadA traditional Beijing snack made from flour, sesame seeds, oil, and water, baked until crispy and fragrant.
Beijing Famous Snack Stir-Fried HawthornStir-fried hawthorn, a famous Beijing snack, is made primarily from hawthorn berries. After washing and removing the pits, they are stir-fried with sugar and a small amount of water. The dish has a bright red color, balanced sweet-sour taste, slightly chewy skin, and soft, tender interior—representing a classic Beijing-style street food.
Signature Sesame PasteA rich and aromatic sesame paste made from roasted black sesame, blended with salt, sugar, and a touch of sesame oil—ideal for noodles, salads, or dipping.
Signature Freshly Sliced LambFreshly sliced lamb, marinated with secret spices and quickly cooked in broth, offering tender texture and rich flavor.
Condiment BowlA small bowl containing various seasonings like soy sauce, vinegar, chili oil, garlic, and scallions, used to customize flavor at the table.
KiwiKiwi is a fruit that is usually eaten fresh or used in salads, juices, and desserts. The main ingredient is fresh kiwi fruit, and the preparation method includes peeling and then slicing or mashing it for use.
Yanchi Tan Sheep MeatYanchi Tan lamb is sourced from the unique Tan sheep of Yanchi, Ningxia, naturally grazed for tender meat. Cooked by boiling or grilling, it preserves original flavor without excessive seasoning.
Sweet Pickled GarlicSugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
Mutton Tail FatSheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
Beef No. 1Beef No. 1 is a dish featuring premium beef slices as its main ingredient. The preparation involves stir-frying the beef slices with a specially crafted sauce, then quickly cooking them together with fresh vegetables and spices to preserve the beef's tender texture.
Ximeng Lamb RollsXimeng lamb rolls use high-quality lamb from Xilingol League, Inner Mongolia. Fresh lamb is sliced thin and rolled, then steamed or stir-fried with scallions and ginger to preserve its tender texture.
Fresh Enoki MushroomFresh enoki mushroom dish made by stir-frying or stewing cleaned enoki mushrooms, often with garlic slices and ginger threads for flavor.
Fresh Shrimp DumplingsFresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.