Jiulong City寨 Lamb Hot Pot
火锅 · ⭐ 4.2
Dongcheng Subdistrict
Dishes
Hand-Cut Wagyu BeefPremium beef from the tenderloin, hand-sliced and quickly cooked for a tender, flavorful experience—ideal for hot pot or Japanese-style grilling.
Deboned Free-Range ChickenA delicately prepared dish using free-range chicken deboned and gently stewed to preserve its natural flavor and tenderness.
Fried Tofu SkinFried tofu skin made from soybeans, commonly used in soups and stir-fries for its spongy texture and savory flavor.
Fresh VegetablesFresh vegetables refer to seasonal vegetables like cabbage, carrots, green peppers, and tomatoes, cleaned and cut, then prepared by blanching, stir-frying, or mixing.
Freshly Brewed Chrysanthemum TeaFreshly brewed chrysanthemum tea is made primarily from dried chrysanthemum flowers, steeped in boiling water. The tea has a clear, pale yellow infusion with a fresh floral aroma and a slightly bitter taste that turns sweet aftertaste. It is known for its ability to clear heat, detoxify, and soothe the throat.
Charcoal-burned Lamb StewA hearty stew made with lamb and vegetables, slowly cooked over charcoal for rich flavor.
Crispy Carp FishA Cantonese dish featuring tender, crispy-fleshed carp fish, typically steamed or braised to highlight its unique texture and mild flavor.