Junwangfu Old Beijing Copper Pot Hot Pot (Dayuecheng Store)
火锅 · ⭐ 4.1
No. 150 Beima Road, Zhifu District
Dishes
Dried Duck BloodA dish made from dried duck blood, known for its crisp texture and savory flavor, commonly used in Sichuan cuisine.
Hand-Beaten Meat SlimeA dish made by hand-beating fresh pork or beef into a sticky, tender meat paste, often served in clear soup for a delicate and flavorful experience.
白玉木耳白玉木耳是一道以黑木耳为主料的凉拌菜，将泡发后的黑木耳焯水后沥干，加入蒜末、香葱、酱油、醋、香油等调料拌匀制成。成品色泽清亮，口感爽脆。
Bull's Eye Double Pepper BeefA spicy dish featuring tender beef slices stir-fried with green and red peppers, delivering a bold, aromatic flavor.
Fresh Cut Beef Top BladeFresh-cut beef top blade is a dish made from a select portion of the beef top blade, carefully sliced to preserve its tender texture. During preparation, the beef top blade is cut into thin slices and can be paired with various seasonings or simply cooked to highlight the natural flavor of the meat.
Fresh Cut Eye of Round SteakFresh-cut eye of round beef is directly cooked after fresh slicing. Main ingredient is eye of round beef, typically prepared by pan-frying, grilling, or stir-frying to preserve its natural flavor.
Fresh Cut Lamb LegFreshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.