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Wang Ji Fresh Lamb Hot Pot with Copper Pot & Sheep Bones (She Wai Branch)

Hot pot · ⭐ 4.6

Unit 4, Building B13, Yishi Residential Area, Shewai School, Lusong Road (southmost location beside Sheiwai Night Snack Street; enter 100 meters along the wall)

Dishes

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  Signature Hand-Cut Fresh Lamb

  Made from fresh mutton, hand-cut into thin slices and quickly cooked. The mutton slices are evenly thick, preserving the meat's natural tenderness. It is typically stir-fried or涮煮 (shuàn zhǔ) with accompaniments such as scallions, ginger, garlic, and cilantro, maintaining the original flavor of the ingredients.
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  Signature Charcoal-Grilled Lamb Ribs

  Premium lamb ribs marinated and slowly grilled over charcoal, delivering a tender, flavorful experience with a smoky aroma.
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  Signature Premium Lamb Rolls

  Premium lamb rolls made from tender lamb, marinated and rolled, then steamed or boiled for a delicate, flavorful dish.
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  Tripe

  Tripe, 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.
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  Beef and Lamb

  Beef and mutton dishes mainly use beef and lamb as ingredients, cut into pieces or slices, then cooked by stir-frying, stewing, or grilling. Common methods include braising, simmering, barbecuing, or combining with vegetables for hot pot meals.
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  Secret-Recipe Lamb Spine

  Spicy lamb spine is primarily made with lamb vertebrae, which are blanched to remove odor and then slowly stewed with various spices and seasonings. During preparation, common辅料 include star anise, cassia bark, Sichuan pepper, ginger slices, and green onion segments, resulting in tender meat and rich broth.
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  Sweet Potato Noodles

  Sweet potato noodles are made from sweet potato starch and usually appear transparent or semi-transparent. The basic preparation method involves mixing sweet potato starch and water in proportion, stirring well, then pouring the mixture through a sieve into boiling water to cook, finally removing it, rinsing with cold water, and draining.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Lamb Slice Hot Pot

  A hot pot dish featuring thinly sliced lamb, cooked in a flavorful broth with vegetables and tofu, known for its tender texture and rich taste.
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  Beijing-style Hot Pot Lamb

  Old Beijing hot pot lamb is a hot pot dish featuring fresh lamb slices, accompanied by cabbage, vermicelli, and tofu. The thin lamb slices are quickly cooked in boiling clear broth and served with sesame sauce, fermented bean curd, and green onion flowers as dipping sauces.
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  Super Meat Feast

  This dish features a variety of meats as the main ingredients, typically including pork, beef, and chicken. The meats are cut into bite-sized pieces and marinated with soy sauce, cooking wine, and spices. They are then stewed or stir-fried together until tender and flavorful. The dish is characterized by its generous meat portions and rich sauce, making it a hearty meat-centric meal.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Fatty Lamb

  Fatty lamb is made from premium lamb leg meat, marinated and slowly stewed to achieve tender, rich, and flavorful results.
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  Spicy Soup Base

  A spicy soup base made by stir-frying chili, Sichuan pepper, and aromatics in oil, then simmered with broth for a rich, numbingly hot flavor.

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