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Jinglin Xiangtong Pot (Yangxici & Yanhang Cuisine) Xi Tong Xuan, Fengyuan Road Store

火锅 · ⭐ 4.3

Room 109, 1st Floor, No. 623, Gaolizhuang Village

Dishes

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  Traditional Secret-Recipe Sesame Paste Condiment

  Traditional sesame sauce condiment is made from sesame paste, peanut butter, soy sauce, vinegar, garlic, green onions, chili oil, and cilantro. Mix sesame and peanut pastes in proportion, add warm water to smooth consistency, then add seasonings and stir well. Garnish with green onions and cilantro.
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  Mountain Spring Clear Soup Pot

  Spring water clear broth, made with fresh spring water as the base, clear and bright, preserving the natural sweetness of the mountain spring. Fresh vegetables, mushrooms, and meats are added to the pot and gently heated, allowing the original flavors of the ingredients to perfectly blend with the refreshing clarity of the spring water, creating a natural and healthy dining experience.
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
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  Handmade Sweet Garlic Cloves

  Handmade sugar garlic cloves are made from fresh garlic, peeled and soaked in a sugar water solution for pickling. During production, garlic is mixed with rock candy, white vinegar, and water in specific proportions, then left to pickle for several days, allowing the garlic cloves to fully absorb sweetness and acidity, resulting in a transparent or slightly yellow texture.
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  Signature Condiment

  Signature condiment is typically made by mixing various seasonings, primarily including minced garlic, chopped green onions, cilantro, chili oil, soy sauce, vinegar, sugar, and sesame paste. It is prepared by hand or simple stirring and served alongside noodles, cold dishes, or hot pot meals.
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  Goat Meat with Sand Onion

  Shacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
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  Beef flank steak

  Beef flank steak is taken from the abdominal muscles of cattle. It has a relatively tender texture with some fat content, making it suitable for grilling, stewing, or stir-frying after slicing. Typically, the beef is cut into slices or chunks, marinated with seasonings, and then cooked to preserve its juicy and tender flavor.
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  Secret Garlic Sauce

  Secret Garlic Sauce is mainly made of garlic, edible oil, and seasonings. Garlic is chopped and mixed with seasonings, then cooked. It has a rich taste and a strong aroma.
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  Lamb Top Blade Meat

  Lamb top loin is selected from the优质 area behind the lamb's head, with tender meat and even fat distribution. Typically marinated and then pan-seared or stewed to preserve the natural lamb flavor.
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  High-Calcium Lamb Meat

  High-calcium lamb meat is a dish made primarily from tender lamb, specially enhanced with calcium and carefully prepared. The lamb is finely sliced, marinated with a special seasoning to absorb flavor, then quickly stir-fried over the right heat to preserve its tenderness while fully integrating the calcium content for rich nutrition.
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  Grassland Big Beef Steak

  Grassland Big Plate Beef is a dish made primarily from fresh beef shank, typically sliced into thick rectangular pieces. After marinating, the beef is pan-seared or stewed until fully flavored. Common seasonings include soy sauce, cooking wine, scallions, and ginger, which enhance its rich taste.
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  Grassland Large Lamb Cut

  Grassland large lamb cut, made from fresh grassland lamb as the main ingredient, carefully sliced to preserve the large pieces of meat. The lamb is first marinated with special spices to infuse flavor, then slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is naturally flavorful and can be served with simple seasonings.
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  Grassland Big Meat Plate

  草原大盘肉 is a dish primarily made with mutton, typically using bone-in leg or rib meat, cut into pieces and combined with vegetables such as onions and carrots in a large serving dish. It is then stewed with seasonings like soy sauce, cooking wine, star anise, and ginger slices.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.

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