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Jingcheng No. 1 Jia (Jia·Shuan Yang Rou·Carbon Roast Fresh Meat (Shuang Wei Store))

Hot pot · ⭐ 4.5

No. 44-2 (South Side), Guangqu Road

Dishes

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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Wide Noodles

  Wide noodles are a type of pasta made primarily from flour and water, formed by rolling or machine pressing into broad strands. The dough is kneaded, flattened, cut into wide strips, and cooked to be served with various sauces or side dishes.
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  Grilled Fresh Lamb Skewers

  Grilled lamb skewers are made by cutting fresh lamb into pieces and threading them onto bamboo skewers, then marinating before grilling directly over charcoal or in a grill. The main ingredients are lamb and seasonings, with careful attention to heat control during cooking to achieve a crispy exterior and tender interior.
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  Lamb Ribs and Sheep Bones Hot Pot

  Lamb rib and lamb tail pot features lamb ribs and tails as main ingredients, paired with potatoes, carrots, onions, and spices like ginger, scallions, star anise, and Sichuan pepper, slowly stewed until tender and flavorful.
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  Spicy Lamb Spine and Rack Pot

  A large pot dish featuring lamb ribs and lamb chops, simmered with potatoes, carrots, onions, and spices like ginger, star anise, Sichuan pepper, and bay leaves. Ingredients are blanched to remove odor, then slowly stewed in a clay pot or pressure cooker for tender meat and rich broth.
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  Old Beijing Lamb Spine Hot Pot

  Old Beijing羊蝎子 is a traditional Beijing dish featuring羊蝎子 (sheep spine bones) as the main ingredient. The dish is prepared by stewing, allowing the rich flavor of the羊蝎子 to fully infuse into the broth, while multiple spices and seasonings enhance the overall taste.
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  Radish Slices

  Radish slices are made by cutting white radish into thin pieces and preparing them through blanching, dressing, or stir-frying. Main ingredient is white radish, with optional seasonings like garlic, cilantro, and soy sauce.
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  Vegetable Family Feast

  Vegetable Family is a dish featuring various fresh vegetables like carrots, green peppers, broccoli, potatoes, and corn. After washing and cutting, the vegetables are blanched or stir-fried, then mixed with seasonings for a vibrant color and crisp texture.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

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