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Beijing Scorpion King · Sheep Spine Hotpot

Hot pot · ⭐ 4.0

No. 380 Jiang'an Zhong 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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  Tear Noodles

  Crayfish noodles are made by hand from flour and water, then stretched into thin irregular pieces. They have a chewy texture when cooked and can be served with vegetables, meat, or sauce.
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  Stuffed Pork Belly

  特色肚包肉 is a dish featuring pork belly as the main ingredient, where seasoned pork chunks are wrapped inside cleaned pork stomach and slow-cooked or steamed until flavors blend.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Copper Pot Lamb Ribs

  A dish featuring tender lamb ribs slow-cooked in a copper pot with vegetables, resulting in rich flavor and succulent meat.
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  Copper Pot Lamb Spine

  Lamb spine bones in a copper pot is a dish featuring lamb spine bones as the main ingredient, typically stewed together with vegetables such as potatoes, carrots, and white radish. Lamb spine bones refer to the spinal column of sheep, which are rich in gelatin. After blanching the lamb bones, they are placed in a copper pot with aromatics like scallions, ginger, star anise, and bay leaves, then slowly simmered for several hours until the meat becomes tender and the broth becomes rich.

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