Jingmen Lao Bao San - Tongguo Shuan Rou (Dongbu Branch)
火锅 · ⭐ 4.2
No. 1 Building, Zone 6, Chaoxin Jiayuan East Community, Chaoxin Avenue, 1st–2nd Floors, Units 124 & 125
Dishes
Hand-Cut Premium Pork DumplingsHand-cut premium pork belly slices from the tenderloin, evenly thick, marinated and quickly stir-fried or blanched to retain tenderness. Seasoned with葱姜蒜, sometimes a touch of soy sauce and cooking wine.
Hand-Cut Lamb Top BladeHand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
Hand-Cut Fresh BeefHand-cut fresh beef is a dish made from premium beef that is carefully sliced by hand. The beef slices are evenly thin, with clear muscle fibers, preserving the meat's tenderness and texture. Typically paired with specially crafted seasonings or simple cooking methods, it allows you to savor the authentic flavor of the beef.
Blanched Beef Tripe TipsWater-blown beef tripe is a dish primarily made with beef tripe tips. After washing the tripe, it is quickly blanched in boiling water until cooked, then sliced and mixed with seasonings such as scallions, ginger, garlic, and chili peppers. The preparation emphasizes precise heat control to maintain the crisp and tender texture of the tripe.
Quick-boiled羊肚丝Water-blown羊肚丝 is a dish primarily made with羊肚. After cleaning the羊肚 thoroughly, it is sliced into thin strips and quickly blanched in boiling water until cooked. It is then mixed with seasonings. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the羊肚丝.
Hot Pot MeatHot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
Fried Blood SausageFried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Beijing-style Grilled Beef TendonOld Beijing Zhi Zi Roast Beef Tendon is a barbecue dish primarily made with beef tendons. The beef tendons are cut into segments and grilled on a hot iron griddle, with soy sauce, cooking wine, scallions, and ginger used for marinating and seasoning during the process. It is cooked until the surface is slightly charred and the inside is tender and soft.
Beijing-style grilled beef with enoki mushroomsBeef slices and enoki mushrooms are grilled on a hot plate, with the beef's fat seeping into the mushrooms, creating a slightly charred surface and rich aroma.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.