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Jing Hu Men Shuan Rou (Song Jia Zhuang Branch)

火锅 · ⭐ 4.6

600 meters east of Exit C, Songjiazhuang Metro Station, Dongtieying Street (ground-floor commercial unit of Xingzheju Hotel)

Dishes

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  First-Class Fried Flatbread

  One品烧饼 is a traditional Chinese pastry made primarily from flour, with oil and sugar added to form the dough. The filling commonly uses sweet ingredients such as red bean paste or black sesame, or savory options like meat floss or scallions. After baking, the crust turns golden and crispy, while the filling remains smooth and delicious. The shape is neat and the layers are distinct.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Hand-Cut Dumpling Meat

  Hand-cut yuanbao meat is a dish made from pork tenderloin, sliced about 0.5 cm thick to resemble yuanbao (ingot). Marinated with soy sauce, cooking wine, and starch, then pan-fried or stir-fried for a tender, golden texture.
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  Hand-Cut Fresh Lamb Top Blade

  Hand-cut fresh lamb shoulder, made from fresh lamb shoulder meat, finely sliced by hand to maintain tenderness. After marinating with simple seasonings, it can be grilled or simmered to bring out the original delicious aroma of lamb.
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  Blanched Beef Tripe

  Water-blanched beef tripe is a dish made with beef tripe, blanched quickly and mixed with scallions, ginger, garlic, chili, and other seasonings. The key to preparation lies in precise timing to maintain the tripe's crisp and tender texture.
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  Quick-boiled Fresh Lamb Tripe

  Water-blazed lamb tripe is a dish featuring lamb tripe as the main ingredient. After cleaning, the tripe is quickly blanched in boiling water until cooked, then served with a seasoned sauce or accompaniments. The cooking process emphasizes precise timing to maintain the tripe's crisp and tender texture.
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  Humen One-Year Lamb

  Humen one-year-old lamb is a dish featuring one-year-old lamb meat, typically using fresh leg or rib meat. After blanching to remove odor, it's marinated with ginger, scallions, and cooking wine, then stewed or braised until tender with rich broth.
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  Hot Pot with Copper Pot

  Beef hot pot is a traditional hot pot dish featuring tender slices of mutton as the main ingredient, paired with various vegetables and tofu. Using a specially crafted copper pot, ingredients are quickly blanched in boiling clear broth to preserve their original flavor.
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  Xi Meng High-Calcium Lamb

  Ximeng high-calcium lamb uses premium mutton from Xilingol League, Inner Mongolia. After blanching in clear water, it's stewed with ginger slices and scallions to retain its natural flavor, resulting in tender meat rich in calcium.
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  Sesame Paste

  Sesame paste is a seasoning made primarily from sesame seed paste, typically ground from roasted sesame seeds, with a thick, dark brown consistency. It can be adjusted by adding water, salt, sugar, or other辅料 during preparation, and is commonly used for mixing noodles, cold dishes, or as a dipping sauce.

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