Close

Jing Shuan Tang · Old Beijing Copper Pot Hot Pot (Yunnan's First Store)

Hot pot · ⭐ 4.7

No. 472 Dianchi Road

Dishes

• 

  One-Meter Lamb Ribs

  A dish featuring long lamb ribs marinated and grilled to perfection, offering tender meat with rich flavor.
• 

  Three Sheep Prosperity Rising Step by Step

  A traditional Chinese dish featuring lamb and vegetables steamed together, symbolizing prosperity and continuous growth.
• 

  Yunnan Double-Bloomed Rose Milk Skin Yogurt

  Made with Yunnan double-bloomed rose and fresh milk skin yogurt, naturally infused with rose petals, offering a rich, smooth texture with delicate floral and dairy aroma, unsweetened and balanced in tartness and sweetness.
• 

  Beijing-style Hot Pot Tang's Milk Skin Yogurt

  Made from fresh milk slowly cooked to form a milk skin, then blended with premium yogurt and fermented. Creamy texture with rich dairy aroma and a mild tangy sweetness.
• 

  Traditional Clear Soup Copper Pot

  Traditional clear soup copper pot is made primarily with fresh meats (such as lamb or beef) and vegetables, cooked in water or broth. The copper pot, serving as the cooking vessel, has excellent heat conductivity, ensuring even heating of the ingredients. To prepare, slice the ingredients and place them in the copper pot, adding an appropriate amount of water or broth, then simmer over medium-low heat to preserve the original flavors.
• 

  Original Cut Wagyu Beef

  Prime ribeye steak is cut directly from fresh beef (such as tenderloin or sirloin), preserving its natural texture and tenderness. Usually marinated briefly and cooked by grilling, pan-frying, or boiling to maintain juiciness and tenderness.
• 

  Hulunbuir Lamb Ribs

  Hulunbuir lamb ribs feature tender, juicy meat from grass-fed sheep, marinated and grilled over charcoal for a rich, authentic taste.
• 

  Hulunbuir Lamb Leg Meat

  Hulunbuir lamb leg meat uses fresh lamb leg from Hulunbuir, Inner Mongolia, marinated and cooked by roasting or stewing to retain the original flavor, with tender and juicy meat.
• 

  Hulunbuir High-Calcium Lamb

  Hulunbuir high-calcium lamb uses premium lamb from the Hulunbuir grassland, known for its tender texture and rich calcium content. Prepared by steaming or grilling to preserve natural flavor and nutrition.
• 

  Harbin Sour Cabbage Hot Pot

  A traditional Northeast Chinese hot pot featuring fermented cabbage, pork belly, and noodles, simmered slowly to create a rich, tangy flavor.
• 

  Dried Mushroom and Wild Garlic Flower Paste

  A flavorful paste made from dried mushrooms and wild garlic flowers, popular in Yunnan cuisine for its rich aroma and savory taste.
• 

  Fresh Hand-Trimmed Sirloin

  Hand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
• 

  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.

Reviews