Close

Jing Xiao Zuo Da Pan Shuan Rou (Wan Cheng Mansion Branch)

Hot pot · ⭐ 4.7

Northwest corner ground-floor commercial unit, Wan Cheng Building, No. 19, Jingouhe Road, Caishi North Road

Dishes

• 

  Beijing-style Braised Pork

  Peking-style stewed offal is a traditional Beijing snack made primarily from pig intestines, lungs, liver, and tofu skin, among other organ meats and soy products. The ingredients are blanched, simmered, and slowly braised in a specially prepared sauce, allowing the flavors to fully penetrate.
• 

  Inner Mongolia Sand Onion with Lamb

  Inner Mongolian sand leek lamb is a dish primarily made with fresh lamb and sand leeks. The lamb is carefully selected and prepared, then cooked together with the crisp and tender sand leeks, preserving the lamb's freshness and the unique texture of the sand leeks. The preparation typically involves stir-frying or grilling, allowing the flavors of both ingredients to blend perfectly.
• 

  Sichuan Beef Tripe

  Sichuan beef tripe is a Sichuan dish primarily made from beef stomach. After cleaning and processing, it is sliced thinly and quickly blanched in boiling water, then mixed with seasonings such as chili, Sichuan pepper, garlic, and ginger slices.
• 

  Mixed Vegetables Platter

  Seasonal vegetable platter is a dish made from a selection of fresh, seasonal vegetables. The vegetables are carefully washed and cut into bite-sized pieces, preserving their natural flavors. With simple seasoning and elegant presentation, it offers a colorful and diverse taste experience, making it an excellent choice for healthy eating.
• 

  Clear Soup Yang-Yang Hot Pot Base

  The clear soup yangzhou pot consists of a clear broth and a spicy麻汤 (má tāng) part. The clear broth is made by simmering chicken bones, pork bones, and dried scallops, while the spicy part is stir-fried with beef tallow, doubanjiang, Sichuan peppercorns, and chili peppers. Both broths are separated in one pot, ideal for dipping various ingredients.
• 

  Pipa-shaped Pork Dumplings

  Pipa Yuanbao Meat is a Chinese dish primarily made with pork tenderloin. The meat slices are cut into a pipa (lute) shape, marinated with egg white and starch, then coated with a thin layer of batter before being deep-fried until golden and crispy. The finished dish resembles a yuanbao (Chinese ingot), with a crispy exterior and tender interior, offering a rich and satisfying texture.
• 

  Ribeye Steak

  Ribeye is a premium cut from the back near the shoulder blade, with tender meat and even fat distribution. Typically cooked by grilling, roasting, or stewing to preserve its natural flavor.
• 

  Premium Sun Roll

  Premium Sun Rolls are filled with fresh pork, shrimp, and vegetables, wrapped in paper-thin dough and steamed. The finished product is round, resembling the sun, with a soft and elastic outer skin and a tender, juicy filling.
• 

  Premium Lamb Ribs

  Premium lamb chops are made from high-quality lamb ribs, marinated and then pan-seared to achieve a crispy exterior with a tender, juicy interior, preserving the natural flavor and juices of the lamb, enhanced by basic seasonings.
• 

  Fresh Cut Lamb Leg

  Freshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.

Reviews

• lilac_dolphin
  The copper pot here totally nails that old Beijing vibe — when you start cooking the meat, the smell is amazing. The freshly sliced lamb leg was super tender, like melted in your mouth, and zero gamey taste at all. Staff were really attentive too, they'd help cook the meat and add broth without you even asking. Place is clean and the Chinese decor style is super photogenic, definitely a spot for pics. Hand-pulled noodles had that perfect chewy bite, and dipped in sesame sauce it was seriously good. Whole experience was super comfortable, I'm definitely coming back next time.