Lao Jing Kou Hot Pot · Community Old Hot Pot (Jiaoda Branch)
火锅 · ⭐ 4.4
No. 1 Yinhé Road, Annex 33
Dishes
Hand-Cut Wagyu Sirloin (Daily Limited)Freshly sliced beef sirloin, hand-cut daily for optimal tenderness and flavor—perfect for hot pot or quick stir-fry.
Special Pork Kidney Slices (with Dry Dip)Fresh pork kidney slices marinated and stir-fried quickly, served with a special dry dip for a spicy and aromatic flavor.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
Freshly Sliced Tender BeefFreshly sliced tender beef, quickly cooked to retain its soft texture and natural flavor.
Premium Fresh TripePremium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
Laojingkou Freshly Pressed Crispy PorkLaojingkou freshly pressed crispy pork is a dish made with pork as the main ingredient, marinated and then fried to make it crispy. The outer layer is crunchy, and the inside is tender and juicy.
Old Well Mouth Spicy BeefA flavorful dish made with tender beef simmered in a spicy sauce, featuring bold Sichuan flavors and aromatic spices.
Braised Chicken FeetBā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
Cheese Shrimp DumplingsCheese shrimp balls are made with fresh shrimp and cheese. Shrimp is minced, seasoned, mixed with melted cheese, shaped into small balls, and steamed or pan-fried. The exterior is soft and tender, while the inside offers rich cheese aroma.
Fresh Duck Blood (Slippery When Cooked Cold)Fresh duck blood cooked in a cold pan for a smoother, more tender texture, seasoned simply with garlic, ginger, and herbs.