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Lao Li Yang Jie Zi Hot Pot (Jingao Road Store)

Hot pot · ⭐ 4.6

Building 2, No. 1085 Jingao Road, Rooms 102 & 202

Dishes

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  Whole Lamb Rack Pot

  Lamb rib pot stewed with potatoes, carrots, and onions, seasoned with ginger, scallions, and star anise. Lamb ribs are blanched and slow-cooked to tender perfection with rich broth.
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  Hand-Cut Wagyu Beef

  Hand-cut beef is a dish made from fresh beef, using fatty and lean parts from the cow's belly or腰, sliced thin by hand. It's commonly used in hot pot or stir-frying. Quickly blanch in boiling water or stir-fry quickly in a hot pan to keep the meat tender, with scallions, ginger, garlic for aroma.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  Fried Steamed Bun Slices with Stinky Tofu Sauce

  A fusion snack featuring crispy fried steamed bun slices served with a distinctive stinky tofu sauce, offering a unique blend of textures and flavors.
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  Hot Lamb Ribs

  Fresh lamb ribs marinated and grilled to perfection, offering a savory and aromatic dish with tender meat and crispy edges.
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  Hot Lamb Soup

  Hot lamb is a dish primarily made with fresh lamb meat, typically using lamb leg or lamb belly. The meat is cut into pieces, blanched in water to remove blood foam, then stewed with ingredients such as ginger slices and scallions to ensure the lamb is thoroughly cooked while remaining tender. A small amount of cooking wine can be added during cooking to remove fishy odor, and finally garnished with chopped scallions or cilantro.
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  Sweet Pickled Garlic

  A sweet and tangy dish made by pickling garlic in a sugar-vinegar solution, offering a crisp and refreshing flavor.
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  Lamb Ribs and Scorpions Hot Pot

  Lamb ribs and scorpion stew is primarily made with lamb ribs and scorpions. After marinating, the lamb ribs are cooked together with scorpions in a large pot. Ingredients such as ginger, green onions, and cooking wine are added during preparation, then slowly simmered over low heat until the meat becomes tender and the broth turns rich and flavorful.
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  Mutton Hot Pot

  Mutton bone pot features lamb leg bones and ribs, paired with carrots, white radish, and potatoes, seasoned with ginger, scallions, star anise, and cinnamon. After blanching to remove odor, it's slowly stewed until tender and the broth is rich.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Old Beijing Osmanthus Plum Juice

  A traditional Chinese drink made from plums, hawthorn, and dried tangerine peel, sweetened with rock sugar and garnished with osmanthus flowers for a refreshing, fragrant taste.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Golden Bean Roll

  Golden bean rolls are made by wrapping seasoned minced meat in tofu skin, then steaming or pan-frying the rolled shape. Main ingredients include tofu skin, pork mince, and scallions and ginger. The filling is evenly spread on the tofu skin, tightly rolled, sliced, and then cooked.

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