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Jingzhou Shuan · Old Beijing Hot Pot (Wangfujing Gōngyù Store)

Hot pot · ⭐ 4.6

Ground-floor commercial unit, No. 55 Dong'anmen Street

Dishes

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  Jingzhou Selected Lamb Rolls

  Jingzhou selected lamb rolls use fresh lamb slices, marinated and rolled, then quickly blanched or涮煮 to retain tenderness.
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  Beijing-style Fresh-cut Australian Wagyu Top Sirloin

  Jingzhou fresh-cut Australian beef ribeye uses imported Australian ribeye, freshly sliced and cooked directly to preserve its natural flavor. Main ingredient: Australian ribeye; preparation: simple pan-searing or boiling.
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  Jingtailan Mountain Spring Clear Soup Pot

  A clear soup pot made with mountain spring water, simmered slowly with fresh vegetables, mushrooms, and meat. Main ingredients include chicken, pork, cabbage, shiitake mushrooms, tofu, and goji berries.
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  Jingtailan Spicy Rich Hot Pot

  A spicy and fragrant Jingtailan hot pot made with beef tallow and various spices, seasoned with doubanjiang, Sichuan peppercorns, chili, and more, then cooked with beef, tripe, beef intestine, and vegetables. The broth is bright red and richly aromatic.
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  Australian Grass-Fed Wagyu Beef

  Australian grass-fed wagyu beef features tender meat with even fat distribution, creating a unique marbled texture. Served in thin slices, it's quickly cooked by blanching or pan-searing to maintain its juicy tenderness.
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  Premium Crispy Tripe

  Premium crispy beef tripe made from fresh ox tripe, cleaned and blanched, then sliced and stir-fried quickly with葱段、姜片、蒜片 for a crisp, elastic texture.
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  Premium Fresh Tripe

  Premium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
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  Sunite Lamb Roll

  Suni Te羊霖卷 features fresh lamb from Sunite, sliced and rolled with vegetables like onions and green peppers, then grilled or pan-fried for a tender, aromatic dish.
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  Suniite Grassland High-Calcium Lamb

  Suni Te Grassland High-Calcium Lamb uses premium lamb from Inner Mongolia's Suni Te grassland, cleaned and cut into pieces, then stewed or grilled in clear water to retain its original flavor. The meat is tender and rich in calcium.
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  Vegetable Assortment

  A vegetable platter mainly consists of various fresh vegetables such as carrots, cucumbers, tomatoes, lettuce, green peppers, and purple cabbage. After washing and slicing or dicing, they are arranged on a plate. Some versions include light seasoning like olive oil, salt, or vinegar, with no cooking or only brief blanching.
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  Fresh Cut Premium Lamb Shoulder

  Freshly sliced meat from the lamb's top blade, simply marinated and cooked directly to preserve its natural flavor, tender texture, and clear muscle fibers.
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  Fresh Cut Lamb Leg

  Freshly cut lamb leg, made from fresh lamb leg meat, finely sliced to ensure tender texture and clear muscle fibers. For cooking, simply marinate with spices, then roast or pan-fry until golden and crispy, preserving the original flavor of the lamb.
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  Fresh-cut Lamb Leg

  Freshly sliced lamb leg uses tender lamb leg meat, hand-cut to preserve tenderness and natural flavor. Typically lightly seasoned and cooked simply by boiling, stir-frying, or grilling to highlight the lamb's natural taste.

Reviews

• compact_rattlesnake
  Got the freshly cut half cloud, the meat from this sheep was crazy tender, the slices could stand up on the plate and didn't even flop over. Dropped it in the clear broth for just a few seconds and it was done, super soft and silky in your mouth. If you actually wanna taste what real lamb is supposed to taste like, go for the Sunite lamb ribs, perfect mix of fat and lean with a little bit of crunchy cartilage in there, the more you chew it the more that milky lamb flavor comes out. Switched it up and tried the grain-fed beef brisket, looked all white and fatty going in but once it cooked it turned all bouncy and crisp, the beef fat flavor was so rich, not greasy at all.