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Ju Jing Yan Old Beijing Copper Pot Hot Pot (Nanwan Branch)

火锅 · ⭐ 4.1

Nos. 7, Huangjin North Road, Building B, Rooms 103–104

Dishes

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  Beijing's Classic Trio

  Beijing's Classic Trio is a traditional Chinese home-style dish featuring stir-fried diced chicken with soy sauce, braised pork belly, and sour potato strips—flavorful, hearty, and deeply rooted in Beijing cuisine.
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  Inner Mongolia Lamb

  Fresh lamb from Inner Mongolia, marinated and grilled over charcoal, known for its tender texture and rich grassland flavor.
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  Fresh Large Green Shrimp

  Fresh large green shrimp, carefully chilled to preserve freshness, typically steamed or blanched simply to highlight its natural flavor and tenderness.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  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。
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  Sun Roll

  Sun roll is a rolled food made primarily from eggs, carrots, ham, and green onions. Eggs are beaten and fried into an omelet, then spread with chopped carrots, ham, and green onions, rolled up, and sliced into segments. It is commonly served for breakfast or as a light meal.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Jingtailan Sichuan Red Oil Hot Pot

  A 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.
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  Sweet Pickled Garlic

  Sweet pickled garlic made from fresh garlic cloves marinated in sugar, vinegar, and salt, offering a crisp texture and balanced sweet-sour flavor.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Stuffed Pork Belly

  Doubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.
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  Homemade Shrimp Paste

  Fresh shrimp paste is primarily made from fresh shrimp. After removing the shells and intestinal veins, the shrimp are chopped or ground into a paste. Add salt, egg white, starch, and a small amount of cooking wine, then mix thoroughly. After marinating, shape the mixture into small balls by hand or with tools, and cook until done.
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  Bold Beef and Lamb Roll

  A flavorful dish combining beef and lamb slices with secret sauce, stir-fried with vegetables for a rich, savory taste.

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