Ji Ji Hong Hot Pot (Xianghu Dongxiang Road Branch)
火锅 · ⭐ 4.8
Shops West 4–8, Linjie Shangpu, Xiao Zhou Huajing Garden, Dongxin Township
Dishes
Original Cut Inner Mongolia Lamb RollsFresh lamb slices from Inner Mongolia, hand-cut and frozen to preserve tenderness. No thawing needed—cook directly for quick stir-fry or hot pot. Delicate flavor, no gaminess.
Sau Yeu Beef MeatballsA Chinese dish made of seasoned beef meatballs, often fried or boiled and served with a special sauce.
Australian Wagyu BeefAustralian wagyu beef is made from high-quality Australian beef, carefully prepared to retain its tender texture. With simple seasonings, it delivers the authentic, rich aroma of meat.
Beef ChuckBeef chuck is a flavorful cut from the front part of the cow, ideal for slow-cooked dishes like stews and braises.
Cow FortuneCow Fortune is made with beef, stir-fried with scallions, ginger, garlic, dried chili, and Sichuan pepper. The meat is tender, fragrant, spicy with a hint of numbing flavor.
Beef brisket fatBeef brisket fat is the fatty part from the cow's chest, typically cleaned, blanched, and boiled to remove odor, then eaten directly or used in cooking. Commonly used as a hot pot ingredient, stir-fry seasoning, or soup flavoring—rich in oil aroma without being greasy.
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
Freshly Sliced Beef (Tongue)Freshly sliced beef (tongue) is a dish made by hand-slicing fresh beef. The main ingredient is beef, and it is prepared by slicing, with a tender texture.
Tender Beef RollsTender beef slices rolled with vegetables, quickly blanched or steamed for a fresh and delicate flavor.
Fresh and Delicious Lamb SlicesFresh and delicious lamb slices made from high-quality meat, quickly stir-fried with aromatics for a tender and flavorful dish.
Golden Fried Dough StickGolden fried dough sticks are made by mixing flour with water, salt, and alkali to form a dough, which is fermented, cut into strips, and deep-fried in hot oil. The result is golden brown, crispy outside and soft inside, with a fluffy texture.