Jing Lai Shun Four Seasons Lamb Hot Pot (Xindu Branch)
火锅 · ⭐ 4.1
No. 109, Jing'an Road - Annex No. 28
Dishes
Inner Mongolia Lamb Top BladeInner Mongolia lamb top blade is a premium cut from the shoulder area, known for its tenderness and rich flavor. Typically grilled or simmered to preserve its natural taste.
Hand-held LambHand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
LambLamb is made from tender lamb meat, carefully prepared to perfection. Its texture is delicate and its flavor is delicious. It is usually grilled or stewed with spices and seasonings, preserving the original taste of lamb while adding rich layers of flavor.
Beijing-style Tripe Stir-fryOld Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
Beijing-style Clear Soup Hot PotA traditional Beijing-style hot pot made with a clear broth of pork bones and chicken frames, served with tofu, cabbage, and vermicelli for a light, savory experience.