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Li Ji Old Beijing Charcoal Hot Pot (Shiguang Road Branch)

火锅 · ⭐ 4.0

300 meters east of the intersection of CaiZhi Subdistrict's Shengtai Street and Shiguang Road (Jinxiu Dongnan Residential Community)

Dishes

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  Wulanhaote Lamb Roll

  Fresh lamb ribs are sliced, rolled with vegetables or seasonings, marinated, and grilled to perfection—tender, aromatic, and characteristic of Inner Mongolia cuisine.
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  Wulanhaote Lamb Rolls

  Fresh lamb from Wulanhaote is sliced, marinated, rolled, and grilled over charcoal for a tender and aromatic dish.
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  Hand-Cut Upper Beef Brain

  Hand-cut top blade is a premium beef cut from the upper shoulder, sliced thin by hand and typically used for hot pot or boiling. Made with fresh beef only, no extra seasonings are added to preserve its natural tenderness.
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  Hand-Cut Angus Beef

  Premium Angus beef sliced by hand, tender and juicy, cooked using low-temperature slow cooking or charcoal grilling to preserve natural flavor.
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  Hand-Cut Lamb Ribs

  Hand-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.
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  Hot Pot

  Hot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
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  Beef Bone Marrow

  This dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.
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  Spicy Pickled Seaweed

  A refreshing cold dish made by marinating seaweed in a spicy and tangy sauce, perfect as a side or appetizer.

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