Jingxi Hot Pot (Qiaohang Road Branch)
火锅 · ⭐ 4.8
East Side of North Gate, Bailuyuan, Yufa·Dayun City, Qiaohang Road
Dishes
Three-Second Crisp Bell RollThree-Second Crisp Bell Roll is a roll-shaped snack made by wrapping vegetables and minced meat in thin dough. The outer layer is crispy, and the filling is delicious. The ingredients are rolled and quickly fried to make it crispy and tender in three seconds.
Inner Mongolia Lamb SlicesInner Mongolian lamb slices are made from tender lamb sourced from Inner Mongolia, thinly sliced and lightly marinated before being rolled into cylinders. Commonly used in hot pot or barbecue, the lamb is laid flat, seasoned slightly, rolled up, secured with bamboo skewers, and cooked until done.
Original Cut Wagyu Beef RollsOriginal sliced beef rolls are made by slicing fresh beef into thin pieces and rolling them without marinating or adding seasonings, preserving the beef's natural flavor. Typically, the beef slices are laid flat and rolled from one end to form cylindrical meat rolls, ready for direct cooking or use in hot pot and barbecue.
Secret-Recipe Sesame PasteSpecial sesame paste is made by grinding roasted sesame seeds, mixed with salt, sugar, sesame oil, and other seasonings to form a thick sauce. The roasting and grinding process is carefully controlled for smooth texture.
Classic TripeClassic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
Lamb SlicesLamb slices are made from selected lamb, sliced thinly and rolled into rolls. Typically served with hot pot cooking, the meat is tender and flavorful, making it an essential choice for hot pot meals.
Imperial Ice BayberryImperial Ice Bayberry is a refreshing dessert made with fresh bayberries, ice cubes, and sugar. The bayberries are sour and sweet, with a cool and crisp texture, making it an ideal summer treat.
Cilantro Lamb MeatballsA meatball made primarily from lamb, seasoned with chopped coriander, shaped by kneading and rolling into balls, then boiled or pan-fried.