聚京宴·老北京铜锅涮(福田上梅林店)
火锅 · ⭐ 4.6
Unit L425, 4th Floor, Zhuoyue Hui Shopping Center, Zhongkang Road
Dishes
Beijing's Classic TrioBeijing's Classic Trio is a traditional Chinese home-style dish featuring stir-fried diced chicken with soy sauce, braised pork belly, and sour potato strips—flavorful, hearty, and deeply rooted in Beijing cuisine.
多汁肥牛多汁肥牛是一道以肥牛卷为主要食材的菜肴，通常将肥牛卷与洋葱、青椒等蔬菜一同快速翻炒，加入调味料如生抽、蚝油、糖和少许淀粉水勾芡，使肉质嫩滑多汁，口感丰富。
Good Pot, Good MeatHigh-quality beef and lamb are quickly cooked in a flavorful broth, preserving their tenderness and rich taste—ideal for winter dining.
Hand-Cut LambHand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
Signature Lamb SpineSignature lamb spine is a dish primarily featuring lamb spine as the main ingredient. The lamb spine is first marinated, then slowly stewed with specific spices and seasonings until the meat becomes tender and the marrow is smooth and flavorful.
Jingtailan Sichuan Red Oil Hot PotA creative Sichuan-style dish featuring beef, bean sprouts, and wood ear mushrooms in a spicy red oil sauce, served as a hot pot for bold, layered flavors.
Jingtailan Nourishing Bone Soup PotA slow-cooked bone broth infused with medicinal herbs like goji berries and astragalus, served in a traditional pot for nourishment and warmth.
Special Vegetable Handmade NoodlesFresh seasonal vegetables paired with handmade noodles, stir-fried or served in soup for a light and refreshing taste.
Bold Beef and Lamb RollA flavorful dish combining beef and lamb slices with secret sauce, stir-fried with vegetables for a rich, savory taste.
Fresh Duck BloodA dish made with fresh duck blood, stir-fried with ginger, garlic, and chili for a smooth, savory flavor. Popular in hot pot or as a home-cooked meal.