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Dǐng Dǐng Xiāng· Cantonese Hot Pot (Beijing SKP Store)

Hot pot · ⭐ 4.5

Dining Area, 6th Floor, SKP North Zone, No. 87 Jianguo Road (accessible directly via Elevator in Zone D)

Dishes

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  Wagyu Beef Shank

  Wagyu beef shank is selected from high-quality wagyu beef, slow-cooked to retain its tenderness and natural flavor.
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  Wagyu Beef Short Ribs

  Wagyu beef short ribs are a dish made with high-quality wagyu beef short ribs, cooked by slow stewing or grilling. The meat is tender and juicy, with a rich beef aroma.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Luxury Beef

  Luxury beef uses premium brisket or shank meat, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and other seasonings until tender. The finished dish has a glossy red color, tender meat, and rich broth.
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  Handmade Aromatic Cake

  Handmade香饼 is a traditional pastry made from flour, with oil, water, and seasonings mixed into dough, rolled thin, filled with ingredients like red bean paste, sesame, or meat, then pan-fried or baked.
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  Tang Sheep Rib Roll

  Tang sheep rib rolls are made from fresh Tang sheep ribs, sliced and rolled after being evenly spread. After marinating with seasonings, they are steamed to create tender, flavorful meat.
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  Australian Wagyu Ribeye

  Australian Wagyu ribeye, selected from premium Australian Wagyu ribeye cut, finely sliced to preserve its original flavor. During cooking, it is quickly seared over high heat to achieve a crispy exterior and tender interior, locking in the juices. It is then slowly braised with a specially crafted sauce to enhance its taste.
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  Hot Pot

  Hot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
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  Secret-Recipe Plum Drink

  A secret recipe plum drink made with plums as the main ingredient, combined with hawthorn, tangerine peel, licorice, and other辅料. Boiled, filtered, and sweetened with rock sugar or honey. Deep brown liquid with fruity and herbal aromas.
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  Bak Kut Teh Broth

  A rich broth made from pork bones, herbs, and spices, commonly used in Bak Kut Teh, a traditional Malaysian-Chinese dish.
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  Braised Pork Bone Soup Base

  The Bak Kut Teh broth is made by simmering pork bones and meats with spices like star anise, cinnamon, Sichuan pepper, and cardamom. Typically paired with pork spine or leg bones and chicken or beef, it's slow-cooked for hours to create a rich, aromatic soup.
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  Mini Lamb Ribs Roll

  Mongolian lamb rib rolls feature lamb rib slices rolled into a卷, marinated with seasonings and then grilled or pan-fried to maintain tender meat and rich flavor.
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  Sesame Sauce Condiment

  Sesame sauce condiment is primarily made by mixing sesame paste, minced garlic, chopped cilantro, soy sauce, vinegar, and a small amount of sugar. It is used as a dipping sauce for hot pot or cold dishes, offering a rich taste and unique flavor.
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  Sesame Sauce Flatbread

  Sesame paste small flatbread is a flour-based饼 made with sesame paste, scallions, and seasonings, shaped by rolling, filling, and pan-frying. Crispy outside, soft inside, with rich sesame aroma.
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  Premium Beef with Rich Flavor

  Dingding Xiang Fei Niu is a dish featuring beef as the main ingredient, typically using beef tenderloin or beef rolls, stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar.

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