Old Beijing Copper Hot Pot (Xiangshuwan Community Branch)
火锅 · ⭐ 4.0
No. 268-17-8 Huanghe North Street (Door)
Dishes
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Hand-Cut Lamb RibsHand-cut lamb chops use fresh leg or shoulder meat, sliced thick to preserve fiber integrity. Marinated and pan-seared or grilled for a crispy exterior and juicy, tender interior.
Hand-Kneaded NoodlesHand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
Xinmin Blood SausageXinmin blood sausage is a traditional Northeast Chinese dish made by filling intestines with pig blood, pork, and spices, then steamed to create a smooth, flavorful delicacy.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Fried PeanutsFried peanuts are a simple and popular snack made primarily from peanuts. The main preparation method involves frying the peanuts until they turn golden brown, resulting in a crispy texture and rich aroma.
Oyster GrasshopperA dish featuring fresh oysters and grasshoppers, typically steamed or stir-fried to preserve natural flavors.
Bone MarrowBone marrow is a rich, savory dish made from the marrow inside animal bones, often roasted or simmered to enhance its creamy texture and deep flavor.