Jiu Ji Dongmenkou · Old Beijing Century Hot Pot and Tripe (Lala Bao Du Branch)
火锅 · ⭐ 4.0
Level 6L, LaLaport Shanghai Jinqiao, No. 738, Xinjinqiao Road
Dishes
Traditional Soul Sesame Sauce with Abundant IngredientsA classic sesame sauce base mixed with an array of toppings like cucumber, carrot, bean sprouts, cilantro, and peanuts for a rich, layered flavor.
Farmers Spring Water Hot Pot · Sweet Beyond TasteA hot pot dish using natural spring water from Nongfu Spring as broth, featuring fresh meats, vegetables, and mushrooms cooked in a light, sweet-tasting soup.
Hand-Cut Beef ShankHand-cut beef shank is a dish featuring beef shank as the main ingredient, sliced by hand after slow cooking to retain its firm texture. Typically simmered in water or broth, the beef becomes tender and flavorful.
Hand-sliced Lamb Hind Leg · Firm TexturePremium lamb hind leg meat, hand-sliced with firm texture and clear grain. Prepared by quick boiling or stir-frying to preserve natural flavor, offering a fresh and chewy taste.
Hand-Pressed SuNite A-grade Lamb NeckPremium SuNite A-grade lamb neck, hand-cut for tender texture, ideal for hot pot or grilling.
Hand-Cut Guizhou Yellow BeefHand-cut Guizhou yellow beef uses locally sourced beef from Guizhou, sliced by hand and quickly stir-fried to retain tenderness and natural flavor.
Hand-Cut Fresh Lamb PlatterFresh lamb slices hand-cut and served with a special dipping sauce, offering tender texture and rich flavor.
Fried Fennel Dough SticksFresh fennel small fried dough sticks are made primarily from fresh fennel and优质 flour. After careful kneading and fermentation, they are cut into strips and deep-fried until golden and crispy. The preparation process is simple yet preserves the original flavors of the ingredients.
Grilled Lamb SkewersFresh lamb is cut into chunks and threaded onto bamboo skewers. It is slowly grilled over charcoal, turning frequently to ensure even heating. The meat becomes golden on the outside, tender inside, and filled with rich aroma.
生烤羊肉串生烤羊肉串以新鲜羊肉为主要食材，切成小块后穿在竹签上，经过腌制后直接用炭火烤制而成。制作过程中不添加过多调料，保留羊肉的原汁原味。
Mutton Tail FatSheep 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.
Lamb Leg MeatLamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.
Premium Lamb NeckPremium lamb neck meat marinated in secret sauce and slowly stewed, tender and flavorful, served with onions and green peppers.
Su Nite Lamb ShankA premium lamb shank from Su Nite, slow-cooked to tender perfection, offering rich flavor and a satisfying chew.
Grassland Water-Blanched TripeFresh tripe from grasslands is quickly blanched in water and served with a special sauce, offering a crisp texture and natural flavor.
Xilin Gol Natural Pasture Premium LambPremium lamb from Xilin Gol's natural pasture, slow-cooked to preserve its natural flavor and tenderness.
Sesame Sauce BowlSesame sauce is a seasoning made primarily from sesame paste, typically mixed with peanut butter, soy sauce, vinegar, garlic, green onions, and chili oil. It's prepared by thinning sesame paste with warm water, then blending in other ingredients to create a thick sauce, commonly used for noodles, cold dishes, or as a dipping sauce.