Close

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 Cabbage

  Northeastern 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 Flatbread

  A traditional Beijing snack made from flour, sesame seeds, oil, and water, baked until crispy and fragrant.
• 

  Beijing Famous Snack Stir-Fried Hawthorn

  Stir-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 Paste

  A 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 Lamb

  Freshly sliced lamb, marinated with secret spices and quickly cooked in broth, offering tender texture and rich flavor.
• 

  Condiment Bowl

  A small bowl containing various seasonings like soy sauce, vinegar, chili oil, garlic, and scallions, used to customize flavor at the table.
• 

  Kiwi

  Kiwi 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 Meat

  Yanchi 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 Garlic

  Sugarcane 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 Fat

  Sheep 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. 1

  Beef 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 Rolls

  Ximeng 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 Mushroom

  Fresh enoki mushroom dish made by stir-frying or stewing cleaned enoki mushrooms, often with garlic slices and ginger threads for flavor.
• 

  Fresh Shrimp Dumplings

  Fresh 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.

Reviews