Xu Ji Charcoal Copper Pot Hand-Cut Fresh Lamb (Baogong Twelfth Road Flagship Store)
Hot pot · ⭐ 4.2
No. 90 Baogong Street South, Door 3
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 90 Baogong Street South, Door 3. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Xu's Mixed Salad, Hand-Cut Lamb Top Blade, Hand-Cut Pork Ribs.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenyang
- Category: Hot pot
- Rating: 4.2
- Address: No. 90 Baogong Street South, Door 3
- Popular dishes: Xu's Mixed Salad, Hand-Cut Lamb Top Blade, Hand-Cut Pork Ribs, Hand-Cut Neck Meat, Hand-Cut Leg Meat
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Dishes
Xu's Mixed SaladA cold dish made by mixing various vegetables and meats with a special sauce, refreshing and flavorful.
Hand-Cut Lamb Top BladeHand-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.
Hand-Cut Pork RibsFresh pork ribs hand-cut and marinated, then grilled to perfection—crispy outside, tender inside.
Hand-Cut Neck MeatA dish made with pork neck meat sliced by hand and quickly stir-fried, known for its tender texture and savory flavor.
Hand-Cut Leg MeatHand-cut leg meat is a dish made primarily from pork leg, using fresh hind leg meat sliced by hand into thin pieces or small chunks, prepared by blanching, stir-frying, or stewing to retain its tender texture.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Seafood Sour Cabbage PotSeafood sour cabbage pot is based on sour cabbage, paired with various seafood such as fish slices, shrimp, and crab, then simmered with premium broth or clear soup. The freshness of the seafood blends harmoniously with the tangy flavor of the sour cabbage, creating a unique taste.
Blood SausageBlood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
Calcium-Rich Lamb RollA nutritious lamb roll made with calcium-rich ingredients, grilled to perfection for a savory and satisfying dish.