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Zhejiang Zhuijing Lou·Old Beijing Copper Pot Hot Pot·Barbecue & Beer (Songjia Zhuang Branch)

火锅 · ⭐ 4.8

North Gate of Dingxiu Jinrui Jiayuan, Nanding Road

Dishes

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  上品高钙羊肉

  上品高钙羊肉精选优质羔羊肉，肉质鲜嫩细腻，富含钙质。采用传统中式炖煮工艺，配以枸杞、红枣等温补食材慢火熬制，使羊肉充分吸收汤汁精华。成品口感软烂入味，汤汁醇厚浓郁，带有羊肉特有的鲜香与淡淡药膳风味，营养丰富，尤其适合需要补充钙质的人群食用。
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  京楼特选太阳卷

  京楼特选太阳卷是一道精致的中式点心，以薄如蝉翼的春卷皮包裹新鲜虾仁、猪肉末、香菇丝和胡萝卜丝为主要馅料，经手工卷制成太阳花形状后油炸至金黄酥脆。成品外皮层次分明、入口即碎，内馅鲜嫩多汁，融合了虾的弹滑与香菇的醇香，搭配微甜的蘸酱食用，口感丰富，咸鲜中带着一丝甘甜，是兼具视觉美感与味觉享受的经典菜品。
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  Traditional White Soup Lamb Spine

  Traditional white soup with lamb ribs uses fresh lamb meat and lamb bones, blanched to remove odor, then slowly stewed with water, ginger slices, and scallions. The broth is creamy, the meat tender, preserving the original flavor of lamb.
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  Zhuangzhu Handmade Pulling Noodles

  Zhuangzhu's handmade pulled noodles are made from high-gluten flour, kneaded and rested before being stretched into uniform strands. The noodles are elastic and chewy, typically served with sauce or broth, commonly as a拌面 or boiled noodle dish with vegetables and seasonings.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Fresh Hand-Cut Pork Dumpling Meat

  Hand-cut fresh pork dumpling meat is a premium pork dish. Made from pork leg, it is hand-sliced into thin pieces, resulting in tender and juicy meat. After marinating with a secret sauce, it is quickly stir-fried over high heat to preserve the original flavor and texture—deliciously smooth and richly aromatic.
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  手切鲜半边云

  手切鲜半边云是一道以新鲜羊肉为主要食材的经典菜品。选用羊腿肉或羊里脊，手工切成薄片，肉质纹理清晰如云朵半边，故得此名。制作时快速滑炒，保持羊肉的鲜嫩多汁，常配以葱段、姜丝和特制酱料提味。成品口感滑嫩细腻，羊肉原香突出，咸鲜适口，略带酱香，是一道突出食材本味的佳肴。
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  Fresh Lamb Leg Meat, Hand-Cut

  Hand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Mixed Seasonal Vegetables Platter

  Seasonal Vegetable Medley is a colorful vegetable platter made from fresh seasonal vegetables such as carrots, cucumbers, broccoli, and cherry tomatoes. Each vegetable is carefully selected, thoroughly washed, and simply seasoned and arranged to preserve their natural flavors while showcasing an elegant visual presentation.
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  Spring Water Clear Soup Base

  A clear soup base made from fresh spring water, simmered with chicken and pork bones for a light, flavorful broth ideal for hot pot dishes.
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  Stir-fried Lotus Root Slivers

  Stir-fried lotus root threads is a cold dish primarily made with lotus root. The lotus root is sliced into fine threads, blanched, drained, then mixed with minced garlic, chili oil, sesame oil, salt, sugar, and soy sauce. Finally, it is garnished with chopped green onions or cilantro.
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  Freshly Grilled Scallion Pancake

  Scallion pancake is a type of flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is cooked on a hot pan until golden and crispy. To prepare, divide the dough into small portions, roll each into a thin round饼, sprinkle with chopped scallions, fold or roll it up, then flatten again before cooking on both sides in a pan until golden and crunchy.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Beef Rib No.1

  Beef roll No. 1 is mainly made from beef rolls, paired with onions and green peppers, cooked by stir-frying or boiling. Fresh ingredients ensure a tender texture.
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  Grassland Lamb

  Grassland lamb mutton is made from fresh lamb, carefully marinated and slowly grilled over charcoal until crispy on the outside and tender on the inside. Served with a specially crafted sauce that highlights the unique aroma of the lamb.
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  Grassland Lamb Scorpion

  A dish featuring fresh grassland lamb and live scorpions, marinated lamb is cooked with scorpions using stewing or braising methods to retain tenderness and flavor.
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  Grassland Lamb and Scorpion Hot Pot

  The grassland lamb scorpion hot pot features fresh grassland lamb and live scorpions, paired with various vegetables and seasonings. The pot is divided into two parts: one side is a spicy beef tallow broth, the other a clear soup base. Slice the lamb, scorpions, and accompaniments separately and cook them in each broth.
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  Qinghai Lake Tibetan Yogurt

  Qinghai Lake Tibetan yogurt is made from fresh yak milk from the Qinghai Lake area, naturally fermented without any artificial additives. Traditionally fermented at low temperatures for several hours to one day, it solidifies into a thick, uniquely tangy dairy product.
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  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.

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