Ju Jing Yan Old Beijing Copper Pot Hot Pot (Chuangcheng CCone Store)
火锅 · ⭐ 4.3
Chengcheng Dingshan Riverfront Store, Pingdi Subdistrict
Dishes
Inner Mongolia LambFresh lamb from Inner Mongolia, marinated and grilled over charcoal, known for its tender texture and rich grassland flavor.
多汁肥牛多汁肥牛是一道以肥牛卷为主要食材的菜肴，通常将肥牛卷与洋葱、青椒等蔬菜一同快速翻炒，加入调味料如生抽、蚝油、糖和少许淀粉水勾芡，使肉质嫩滑多汁，口感丰富。
Jingtailan Sichuan Red Oil Hot PotA creative Sichuan-style dish featuring beef, bean sprouts, and wood ear mushrooms in a spicy red oil sauce, served as a hot pot for bold, layered flavors.
Jingtailan Nourishing Bone Soup PotA slow-cooked bone broth infused with medicinal herbs like goji berries and astragalus, served in a traditional pot for nourishment and warmth.
Beef and Lamb CollarBeef and mutton neck is a dish made primarily from beef and mutton neck meat, typically sliced or cut into segments, marinated, then cooked by stir-frying, stewing, or braising. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine to make the meat tender and flavorful.
Bold Lamb NeckA dish made with lamb neck meat, marinated and grilled to perfection, offering tender, juicy meat with a slightly charred, aromatic crust.
Fresh Duck BloodA dish made with fresh duck blood, stir-fried with ginger, garlic, and chili for a smooth, savory flavor. Popular in hot pot or as a home-cooked meal.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.