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Linglongju Old Beijing Hot Pot (Zizhu Bridge Branch)

火锅 · ⭐ 0.0

No. 10 Che Dao Gou Courtyard, South Building No. 1, 2nd Floor, Room 215 (630 m from Exit B of Chedao Gou Station, Line 10)

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Hand-Cut Dumpling Meat

  Hand-cut yuanbao meat is a dish made from pork tenderloin, sliced about 0.5 cm thick to resemble yuanbao (ingot). Marinated with soy sauce, cooking wine, and starch, then pan-fried or stir-fried for a tender, golden texture.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hand-rolled Lamb Rolls

  Hand-rolled lamb is a dish featuring fresh lamb slices marinated and wrapped in lettuce or thin pancakes, with scallions, ginger, cilantro, and sauces like sesame or chili sauce for a tender, unique flavor.
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  Premium Lamb Top Blade

  Premium lamb neck is selected from the tender meat above the shoulder, featuring fine texture and evenly distributed fat. After slicing, it is cooked using high-heat stir-frying or quick boiling to preserve its original flavor.
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  Premium Fresh Lamb Top Blade

  Premium fresh lamb from the shoulder blade, tender with even fat distribution. Sliced and quickly stir-fried or涮煮 to preserve its original flavor.
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  Linglongju Copper Pot Hot Pot

  Cooked in a copper pot, sliced lamb and beef are涮 in boiling broth and enjoyed with sesame sauce, garlic chives, and fermented tofu. Main ingredients include fresh lamb, beef, cabbage, vermicelli, and tofu skin, prepared by quickly blanching in hot soup and dipping in sauces.
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  Striped Wagyu Beef

  Striped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.
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  Fu Lu Sesame Paste Dish

  Fu Lu Ma Jiang is a cold dish made primarily from tofu skin. Tofu skin is sliced, blanched, and mixed with sesame paste, soy sauce, vinegar, garlic, and sesame oil. It has a chewy texture and rich sesame aroma.
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  Lamb Skewers

  Lamb 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.
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  Freshly Sliced Beef Shank

  Freshly sliced beef shank, tender and flavorful, typically served cold or warm.
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  Sesame Sesame Pancake with Peanut Sauce

  Sesame paste flatbread is made from flour, filled with sesame paste and seasonings, topped with sesame seeds. The dough is rolled into a thin circle, spread with sesame paste, rolled up, divided, flattened, then baked until golden and crispy.

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