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Ji Liu Tea House • Copper Pot Shabu Shabu (Xihai Branch)

火锅 · ⭐ 4.2

No. 51, Di'anmen West Street

Dishes

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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Beijing-style cloisonne copper pot hot pot

  Beijing-style cloisonné copper hot pot features traditional cloisonné工艺 copper pot with clear or bone broth, served with fresh slices of lamb, beef, cabbage, vermicelli, and tofu. Quick boiling preserves the original flavors.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Jasmine Tea

  Jasmine tea is a floral tea made by scenting green tea with fresh jasmine blossoms through multiple熏制 processes, allowing the tea to absorb the flower's fragrance and develop a unique flavor. The finished tea has a bright green color and a delicate, lasting aroma.
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  Jasmine Snow Dragon - Cold Brew

  Jasmine Snow Dragon Cold Brew is a drink based on jasmine tea blended with cold-brewed Longjing tea. Ingredients include jasmine tea, Longjing tea, and pure water. The tea and water are mixed in proportion and steeped for several hours in a low temperature to fully release the aroma, resulting in a refreshing and smooth taste.
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  Lotus Pond Spicy麻 Fish

  Fresh fish stir-fried with Sichuan pepper and chili sauce, paired with lotus root, wood ear mushrooms, and carrots from the pond. Tender fish and crisp vegetables create a rich, layered taste.
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  Golden Bud Jin Jun Mei

  Jin Ya Jin Jun Mei is a premium tea made from high-quality black tea leaves, using tender buds processed through withering, rolling, fermentation, and drying. The finished leaves are dark and lustrous with golden tips; the infusion is bright red, fragrant, and rich in flavor.

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