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Jingmen Lao Bao San · Tongguo Shuan Rou (Guanyin Temple Branch)

Hot pot · ⭐ 4.6

Floor 1, Building 1, Guanyinsi Residential Community Comprehensive Building, Nanhu Lane

Dishes

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  Hand-Cut Premium Pork Dumplings

  Hand-cut premium pork belly slices from the tenderloin, evenly thick, marinated and quickly stir-fried or blanched to retain tenderness. Seasoned with葱姜蒜, sometimes a touch of soy sauce and cooking wine.
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  Hand-Cut Premium Lamb Leg Meat

  Hand-cut premium lamb leg meat is selected from fresh lamb legs and sliced by hand, offering a delicate texture that preserves the original flavor. Typically seasoned simply and then grilled or涮煮 (simmered), it highlights the natural freshness of the lamb.
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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Blanched Beef Tripe

  Water-blazed beef tripe is a dish featuring beef tripe as the main ingredient. After cleaning and slicing, the tripe is briefly blanched in boiling water to retain its crisp and tender texture. It's typically stir-fried with scallions, ginger, garlic, chili, and seasonings to highlight its fresh aroma and crunchy bite.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Spicy Hot Pot for Two

  A clear soup double-person hot pot featuring beef slices, lamb slices, cabbage, tofu, mushrooms, and vermicelli. Ingredients are layered and cooked in a broth made from chicken bones, pork bones, or vegetables, preserving the original flavors.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Grilled Ribeye Steak

  Grilled beef slices are a dish made with fresh beef, grilled directly on a hot griddle until slightly charred and tender, with fat rendered out. Often cooked with scallions, garlic, and onions, served with dipping sauce.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  Beancurd Skin

  Tripe, primarily made from beef tripe, is carefully prepared and stir-fried with a specially crafted seasoning. The dish features a bright color, tender texture, and rich nutrition.
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  Vegetarian Oil-Fried Sausage

  Vegetarian oil-filled sausage is a dish made primarily with vegetarian oil, combined with bean products or vegetables, shaped like a sausage. It is prepared by mixing the vegetarian oil with辅料 (ingredients), filling it into sausage casings, steaming to set its shape, slicing, and then pan-frying until the surface turns slightly golden. The texture is soft, tender, and elastic.
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  Fresh Tofu Skin Delight

  Doubao Golden Fresh Tofu Skin is made primarily from high-quality soybeans, processed through soaking, steaming, and drying. During preparation, the tofu skin is cut into segments, soaked in water to rehydrate, blanched, then stir-fried or stewed with辅料 such as green onions, ginger, and garlic, preserving its flexible texture and rich soy aroma.
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  Fried Tofu with Steamed Bun Crisp

  Steamed bun dry and stinky tofu is a dish made primarily from steamed bun pieces and fermented stinky tofu. The buns are cut, dried or roasted, then stir-fried with the stinky tofu to absorb its unique flavor, resulting in a crispy exterior and tender interior.

Reviews

• sky_fenugreek
  Took my parents here for a real old-school Beijing copper pot hotpot on the weekend and it was totally worth it. This place has been around forever and you can see why — the reputation is solid. We went with the clear broth hotpot since that's the real test of the lamb quality, and wow, the hand-sliced lamb was so fresh and tender. The high rib and oyster cuts were my favorites — quick dip in the bubbling broth, then into that rich sesame paste with the freshly fried chili oil on top, and it's just pure meaty bliss in your mouth. Honestly, the sesame paste dip is the soul of the whole thing, especially with the sweet garlic and fresh scallions and cilantro on the side. So good. The three of us ordered meat, veggies, and a few sides, used a drink coupon, and it came out to under 70 per person. Super satisfying meal. The place itself is clean and has that classic Beijing hotpot vibe going on, service was attentive too. Parking is easy if you're driving since the lot's pretty big. Heads up though — it gets packed during peak hours so definitely go early or off-peak unless you wanna wait in line. We'll definitely be back.