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Jingmen Big Copper Pot (Xijie Garden Store)

火锅 · ⭐ 4.2

No. 20, Xijie Garden, Taihang South Street

Dishes

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  Beijing Sesame Paste Sauce

  A Beijing-style sesame paste sauce made with peanut butter, garlic, soy sauce, vinegar, sugar, and sesame oil, commonly used for cold dishes or dipping.
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  Traditional Clear Soup Pot

  Traditional clear broth uses water as the base, with main ingredients like pork, beef, chicken, tofu, cabbage, and vermicelli. Slice or cube the ingredients, boil in water without extra seasonings to preserve their natural flavors.
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  Traditional Clear Soup Pot

  Traditional clear soup pot uses a clear broth as its base, with various vegetables, meats, and seafood added. Ingredients are cooked by dipping and boiling, preserving the original flavors of the ingredients.
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  Nourishing Mushroom Soup Pot

  Nourishing mushroom soup pot made with various mushrooms like shiitake, enoki, and king oyster, simmered with chicken or pork ribs. Clean and slice mushrooms, then cook slowly with meat to create a rich, flavorful broth.
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  Red Sausage

  Sausage is a meat product made primarily from pork, mixed with starch and seasonings, then stuffed into casings and processed by curing, smoking, or cooking. The finished product has a red color, a firm texture, and a rich meat aroma.
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  Premium Lamb Ring

  Premium lamb meat is marinated and rolled into a ring, then grilled or pan-fried. The exterior is crispy and fragrant, while the inside remains tender and juicy, preserving the natural aroma of the meat.
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  Crab Stick

  Crab stick is made from fish paste, starch, egg white, and other ingredients, shaped by extrusion, steamed, cooled, and packaged. It resembles a crab leg, has a delicate texture, and is commonly used as a side in cold dishes, stir-fries, or hot pots.
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  Ximeng Lamb

  Ximeng lamb uses premium mutton from Xilingol League, Inner Mongolia. Main ingredients are fresh leg or rib meat, blanched to remove blood, then marinated with scallions, ginger, and cooking wine before stewing or grilling.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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