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Jiuyide Copper Pot (Xudong Branch)

Hot pot · ⭐ 4.5

Unit 3, Ground-Floor Commercial Space, Building 4, Jindong Ruyi City, Xutang East Street

Dishes

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  Grade A Beef Top Blade

  Grade A beef top blade is a premium cut from the upper shoulder, tender with even fat distribution. Commonly sliced or cooked whole, it's often grilled over charcoal,涮 in hot pot, or gently stewed to preserve its natural flavor.
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  Creamy Steamed Buns

  Cream buns are fermented dough snacks made primarily from flour, yeast, and milk, formed by kneading, fermenting, shaping, and steaming. The finished product has a round and petite appearance with a soft and delicate texture, and the surface can be coated or dipped in cream to enhance flavor.
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  Ningxia Tan Lamb

  Ningxia Tan lamb, made from high-quality Ningxia Tan sheep, has tender meat that is free from膻 (muttony odor) and腥 (fishy smell). During cooking, the lamb is first cut into pieces, marinated with a specially prepared seasoning to infuse flavor, then stewed with appropriate spices and water until the meat becomes tender and the broth rich and flavorful.
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  Hand-Torn Noodles

  A traditional northern Chinese noodle dish made by tearing dough into small pieces and boiling them, often served with meat sauce or vegetables.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Torn Noodles

  Zi pian is a traditional noodle dish made from flour. The dough is hand-ripped into small pieces and boiled in water. It's commonly served with vegetables, meat, or sauce, and comes in vegetarian and meat versions.
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  Tang Sheep Belly Pork

  Tang sheep belly pork is made from the fatty and lean layers of Ningxia Tang sheep, marinated and slowly stewed or braised for tender, flavorful meat.
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  Hand-Cut Lamb from Tan Sheep

  Hand-cut lamb from Ningxia's Tan sheep, boiled or涮ed fresh, offering tender texture and natural flavor.
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  滩羊羔羊卷

  滩羊羔羊卷以新鲜滩羊羔羊肉为原料，切成薄片后卷成卷状，通常搭配葱段、姜片等辅料，采用清蒸或快炒的方式制作而成，保留羊肉的原汁原味。
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  Special Ningxia Lamb Skewers

  Special Ningxia lamb skewers made with marinated lamb chunks grilled to perfection, featuring a smoky aroma and spicy flavor.
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  Lilytuber Spring Water Hot Pot

  Made with lilytuber root and spring water, slowly simmered. Clear broth with a sweet and slightly bitter taste, known for nourishing yin, moistening lungs, and quenching thirst.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Grassland Beef

  Grassland beef is a dish featuring fresh beef slices, typically cooked with onions, green peppers, and garlic. The beef is marinated in soy sauce, cooking wine, and starch before stir-frying with vegetables to keep it tender and the veggies crisp.

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