Ji Pin Hailai'er Charcoal Hot Pot
火锅 · ⭐ 4.0
Shop No. 4, Building No. 3, Jindi Fengfan Phase II
Dishes
Inner Mongolia Beef BrisketA dish made from beef brisket, marinated and slow-cooked or grilled, known for its tender texture and rich flavor.
Inner Mongolia BeefInner Mongolian beef is a dish featuring premium beef from Inner Mongolia, typically using tenderloin or shank cuts with balanced fat and lean. After marinating, it's quickly stir-fried or boiled. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine to maintain tenderness.
Scallion Dried Tofu Stir-fryA home-style dish made by stir-frying dried tofu with scallions, offering a savory and tender texture.
Hailar Hand-Cut Fresh LambFresh lamb from Inner Mongolia, hand-cut and lightly cooked or boiled to preserve its natural flavor and tenderness.
Hailar Clear Spring Lamb RollFresh lamb ribs are sliced and rolled with vegetable strips, then gently stewed in clear spring water for a tender and refreshing dish with subtle herbal notes.
Hailar Clear Spring Lamb SlicesFresh lamb slices from Hailar, cooked in clear spring water, offering a tender and refreshing taste.
Oyster LocustA dish featuring fresh oysters and locusts, typically steamed or stir-fried to preserve the natural flavors, offering a tender and refreshing taste.
Special Secret-Recipe Fresh Shrimp BallSpecial secret-recipe fresh shrimp ball is a dish made with fresh large shrimp and seasonings, stir-fried to make it tender. The preparation focuses on delicate texture and freshness, usually using hand-stirring for a firmer and more elastic texture.
Pearl River NoodlesJiangzhuang noodles are made with noodles, pork, shrimp, eggs, and vegetables. The cooked noodles are mixed with a seasoned sauce and topped with stir-fried ingredients for a rich, balanced flavor.
Mutton Blood SausageOffal sausage is made from sheep blood and intestines, mixed with scallions, ginger, salt, and pepper, then stuffed into sheep intestine and steamed or boiled until cooked.