Close

Old Beijing Copper Pot Hot Pot (Shilu Zhuang Branch)

Hot pot · ⭐ 4.3

No. 8 Building, South Liuliuyuan Residential Area, Shiliuzhuang Road

Dishes

• 

  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
• 

  Dingxi Wide Rice Noodles

  Dingxi wide rice noodles, made primarily from flat potato starch noodles, are cooked and then mixed with seasonings and toppings such as chili oil, Sichuan pepper powder, and green onions. The dish is characterized by the smooth, tender texture of the wide noodles combined with the spicy and fragrant seasonings, offering a unique taste experience.
• 

  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
• 

  Handmade Fresh Shrimp Dumplings

  Handmade shrimp paste, made from fresh shrimp that are finely chopped and mixed to create a smooth shrimp paste. Cooked in clear soup or hot pot base, it offers a tender texture and delicious shrimp flavor—essential for any hot pot meal.
• 

  Clear Soup Base

  The clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
• 

  Grilled Skewers

  Skewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
• 

  Secret Recipe Mahjong Seasoning

  A secret blend of seasoning for hot pot or spicy noodles, made by stir-frying spices like Sichuan pepper, chili, star anise, cassia bark, bay leaves, and cardamom, then mixed with doubanjiang, garlic, ginger, and oil for rich aroma and complex flavor.
• 

  Sheep Tail

  Mutton tail is made from the fatty and meaty parts of a sheep's tail, sliced and cooked by stewing, boiling, or roasting. Main ingredient is mutton tail, seasoned with scallions, ginger, garlic, and careful heat control to melt fat into flavor and achieve tender meat.
• 

  Mixed Mushroom Platter

  A dish featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, stir-fried or blanched and tossed in a savory sauce. Delicate texture and rich umami flavor.
• 

  Mixed Vegetables Platter

  Vegetable medley is a cold dish made primarily with fresh vegetables like cucumber, carrot, wood ear mushroom, mung bean sprouts, and lettuce, mixed after blanching or slicing and seasoned with dressing.
• 

  Xi Meng Lamb

  Ximeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.
• 

  Premium Wagyu Beef with Snowflake Marbling

  Premium beef tenderloin with fine marbling, delicately processed for a smooth texture and clear grain. Served thinly sliced, it's best cooked by quick boiling or stir-frying with vegetables and mushrooms to preserve its tenderness.

Reviews

• Bay_10
  The sesame sauce was honestly perfect — super rich but not heavy, and a little chili oil on top really takes it to the next level. Coming in solo was totally fine, didn't feel awkward at all, and the seating is spread out enough that you don't feel cramped. The hand-sliced lamb was so fresh, just a quick dip in the hotpot and it was done, super tender. The set meal portions are huge, I actually had leftovers. Staff kept refilling my water without me even asking, which was a nice touch. Oh, and I grabbed some pickled garlic on the way out — makes a great little snack back at the hotel honestly.