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Xuanhe Lou Jinxuan · Copper Pot Hot Pot (Xudong Road Store)

Hot pot · ⭐ 3.7

50 meters south of the north gate of Xudong Jiayuan Residential Complex, Xudong Street, adjacent to China Mobile

Dishes

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  Big Board Beef

  A Chinese dish featuring thick-cut beef brisket, slow-cooked in a rich broth with spices, then sliced and served. Known for its tender texture and bold flavor.
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  Hand-Cut Ximeng Lamb Top Blade

  Hand-cut锡盟羊上脑 uses premium lamb from Xilingol, Inner Mongolia, sliced by hand to preserve delicate texture and natural grain. Typically prepared by boiling, hot pot, or quick stir-frying to highlight the authentic lamb flavor.
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  Hand-Cut Ximeng Lamb Leg Meat

  Fresh lamb leg meat from Ximeng, hand-cut and gently cooked to preserve natural flavor and tenderness.
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  Hand-Beaten Fresh Shrimp Dumplings

  Hand-pounded fresh shrimp paste is a dish made primarily from fresh shrimp meat. The shrimp meat is carefully processed to remove shells and veins, then hand-beaten into a smooth paste, preserving the tender texture of the shrimp. During preparation, the shrimp paste is shaped into a slippery form and cooked with clear soup or hot pot base. The shrimp is tender, melts in your mouth, and fills the air with fresh, aromatic flavors.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Wild Black Wood Ear

  Wild black fungus is a naturally growing edible mushroom, typically soaked and cleaned after harvesting. It can be served cold, stir-fried, or used in soups, often paired with meat or vegetables using brief blanching or quick stir-frying.
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  Ximeng Large Plate Meat

  A traditional Inner Mongolian dish made with lamb and vegetables, slow-cooked to tender perfection in a rich, savory broth.
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  青菜拼筐

  青菜拼筐是一道以多种新鲜蔬菜为主料的菜品，常见食材包括小白菜、油麦菜、菠菜、生菜等，经过清洗后整齐摆放在容器中，通常采用清炒或焯水后拌入调味料的方式制作，保持蔬菜的原色和脆嫩口感。
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  Dragon Peak Spring Pot

  A pot dish featuring fresh spring water as broth, with beef, mushrooms, and seasonal vegetables simmered slowly for a clean, savory flavor.

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