Close

Xinjing Xi Beijing Hot Pot (Sofitel North Bund Branch)

Hot pot · ⭐ 4.7

Southwest corner of Shitan Lane and Nanjing East Road, Waitan Subdistrict

Dishes

• 

  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
• 

  Origin Mushroom Basket

  Wild Mushroom Basket is a dish featuring various fresh wild mushrooms like matsutake, boletus, and chicken of the woods, lightly stir-fried or simmered with vegetables and seasonings.
• 

  Origin Basket Dish

  Local produce basket features fresh, seasonal ingredients like vegetables, meat, or seafood, simply cooked by steaming, stir-frying, or stewing to preserve natural flavors.
• 

  Tender Fresh Beef Tripe Shredded by Hand

  Hand-teared fresh tripe is a dish primarily made with fresh beef tripe. After cleaning the tripe thoroughly, it is torn by hand into large pieces and quickly blanched or briefly boiled to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and green onion segments, and may also be enhanced with broth or sauce for added flavor.
• 

  Flowing Sand Brown Sugar Cake

  A流沙红糖饼 is a baked pastry made with flour dough wrapped around a brown sugar filling. The dough is kneaded, divided, rolled thin, filled with cooked brown sugar, sealed, and baked until golden and crispy.
• 

  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
• 

  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
• 

  锡盟草饲180天羔羊肉300g

  主要食材为锡林郭勒草原放牧饲养180天的羔羊肉，每份净重300克。通常采用切片或切块处理，可适用于涮煮、烧烤或快炒等烹饪方式。
• 

  Simmental Grass-fed Lamb 180 Days 300g

  This dish features tender lamb from the Simmental region, grass-fed for 180 days. A carefully prepared 300g portion of lamb highlights its natural aroma, preserving the rich flavor of mutton while emphasizing its distinctive grass-fed taste.
• 

  Freshly Sliced Ningxia 90-Day Tan Lamb Mutton

  Freshly sliced Ningxia 90-day Tan lamb mutton is made from lambs raised for 90 days in the Ningxia region, then freshly cut. The meat is tender and rich in protein, suitable for various cooking methods.
• 

  Fresh Cut Wagyu Beef Top Sirloin

  Selected grain-fed lamb top blade, fresh-cut and marinated with simple seasonings, then cooked by pan-searing to preserve the lamb's tender texture and natural flavors.
• 

  Freshly Sliced Ximeng Grass-Fed Lamb Shoulder

  Freshly sliced Ximeng grass-fed lamb shoulder, slow-cooked to retain juiciness and served with a secret sauce for enhanced flavor.

Reviews

• thin_gopher
  The grass-fed lamb from Ximeng was honestly so fresh — perfect mix of fat and lean, and after just a few swishes in the pot it literally melted in my mouth. Zero gamey taste at all. The copper pot is apparently made with that Qianlong-era cloisonné craft, super intricate just to look at, and while you're cooking the meat it gives off this subtle grassy, woody smell. The sugar-fried bread was crispy outside, soft inside, and oh my god dipped in the sesame paste? Insanely good. Service was really attentive too — the staff helped us cook the meat and walked us through all the different sauce combos. Whole experience was super chill, great spot to hang out with friends.