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Jiyuan·Copper Pot Hot Pot (Baiziwan Branch)

Hot pot · ⭐ 4.3

No. 15 Baiziwang Road, Building 3, Unit 6, Yonghui Supermarket, 2nd Floor

Dishes

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  Eye of Round

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

  Beef brisket is made primarily from the beef brisket cut, carefully prepared through a meticulous process. First, the brisket is cut into appropriately sized pieces, then marinated with a specially formulated marinade for a period of time before being grilled or stir-fried until the meat becomes tender and juicy with a rich flavor.
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  Beijing Clear Soup Hot Pot

  Old Beijing clear soup hot pot is a traditional Beijing hot pot dish, featuring a clear broth base with main ingredients including various meats such as beef and lamb, seafood, vegetables, and tofu. The preparation method is simple—cook the ingredients in the clear soup and enjoy with your preferred seasonings.
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  Lean Grassland Lamb

  Lean grassland lamb is made with fresh grassland lamb leg meat, sliced and marinated with simple seasonings, then cooked by pan-frying or grilling. It has a tender texture and low fat content.
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  Premium Mongolian Lamb

  选用草原放养的羔羊肉，经清洗后切块，加入葱姜、料酒等调料腌制，再以炖煮或烧烤方式烹制而成。肉质细嫩，保留羊肉原味。
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  Fresh Mongolian Tripe

  Fresh Mongolian tripe is a dish primarily made with fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with葱姜蒜 (scallions, ginger, garlic) and chili for aroma, and some recipes may include fermented broad bean paste or Sichuan peppercorns for added flavor.
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  Grass-fed Prime Beef

  Premium grain-fed prime beef, sliced and simply cooked to preserve its natural flavor. Commonly prepared by boiling or stir-frying with basic seasonings like soy sauce, scallions, and ginger.
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  Ximeng Wild Leek Lamb

  Xilinhot Sand Onion Lamb is a dish featuring the region's specialty sand onion and fresh lamb as main ingredients. The unique aroma of the sand onion perfectly complements the tender lamb, creating a distinctive taste after careful preparation. The typical method involves slicing the lamb and stir-frying it with sand onion to preserve the original flavors of the ingredients.
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  Fresh Sliced Lamb Top Blade

  Freshly cut lamb neck meat from the shoulder area, directly cooked after slicing to preserve original flavor. Typically pan-seared or boiled with simple seasoning, tender with clear muscle texture.
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  Fresh Lamb Tenderloin

  Freshly sliced lamb tenderloin from the lamb's tenderloin, thinly sliced and cooked directly, typically stir-fried or quickly boiled to preserve its tenderness and natural flavor.
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  Fresh Beef Tripe Stir-fry

  A dish made with fresh beef tripe stir-fried with chili, garlic, and ginger, offering a crisp texture and savory flavor.
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  Black Tripe as a Base for Dishes

  Black tripe base dish is made mainly with black tripe, combined with vegetables and seasonings. It is usually cooked by blanching or stir-frying, with a crisp texture.

Reviews

• Upton_3
  Place was clean and easy to find, there's a supermarket nearby so you can just swing by. The combo meal had tons of food, honestly super worth it, great if you're going with a few people. Staff were really nice and the food came out fast, didn't have to wait around. The hotpot broth tasted legit, the lamb was sliced nice and thin and dipped in the sauce it was so good. Finished up and headed out, didn't hold me up after work.