Close

Jingcheng No. 1 Jia (Xidan Branch)

火锅 · ⭐ 4.8

No. 8, Da Liubukou Street

Dishes

• 

  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
• 

  Hand-stretched noodles

  Hand-pulled noodles, or 'chen mian,' is a traditional Chinese handmade noodle dish primarily made from flour and water. The dough is repeatedly kneaded and stretched to create long, thin noodles. To prepare, the dough is rolled into a thin sheet, folded, and then pulled by hand into uniform strands. Once cooked, it can be served with various broths or stir-fried.
• 

  Wood Ear Mushroom

  Wood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
• 

  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
• 

  Premium Trio Platter

  Special Grade Three-Part Platter features three distinct ingredients—premium meats, seafood, and vegetables—marinated or lightly cooked, then artfully arranged to preserve their natural flavors and textures.
• 

  Freshly Brewed Yogurt

  Freshly brewed yogurt is made from milk through lactic acid bacteria fermentation. Fresh milk is heated, cooled to the right temperature, then mixed with active lactic acid bacteria and fermented in a constant temperature environment for several hours until it thickens and develops its unique flavor.
• 

  Secret-Recipe Lamb Spine Hot Pot

  Spicy dry pot lamb spine stew features lamb spine as the main ingredient, paired with potatoes, lotus root slices, and green and red peppers, stir-fried with secret spices. After blanching, the lamb is simmered with spices and then cooked dry with vegetables to absorb rich flavors.
• 

  Lamb Rack and Tail Pot

  Lamb rib and tail stew is made with lamb ribs and tails, seasoned with onions, ginger, garlic, and slow-cooked until tender.
• 

  Spicy Lamb Spine and Rib Hot Pot

  A large pot dish featuring lamb ribs and lamb vertebrae, simmered with ginger, scallions, star anise, and cinnamon. After blanching to remove odor, the ingredients are slowly stewed until tender with rich broth.
• 

  Old Beijing Lamb Spine Hot Pot

  Old Beijing羊蝎子 is a traditional Beijing dish featuring羊蝎子 (sheep spine bones) as the main ingredient. The dish is prepared by stewing, allowing the rich flavor of the羊蝎子 to fully infuse into the broth, while multiple spices and seasonings enhance the overall taste.
• 

  Taro Root Noodles

  Fern root starch is a noodle-like food made from fern rhizomes, processed through washing, grinding, filtering, settling, and sun-drying. Soak in warm water before eating; it can be served cold, stir-fried, or in soup. It has a smooth, elastic texture.
• 

  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

Reviews