Ban Shan Copper Pot Hot Pot · Old Jinan BBQ (Jingqi Road Branch)
Hot pot · ⭐ 4.7
No. 11 Gonghe Street
Dragon Mate tips
If you are traveling in China to visit Jinan, this restaurant is worth a stop for great food. This restaurant is located at No. 11 Gonghe Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Hand-Cut Lamb, Beef Tripe and Tofu Skin Platter, Clear Soup Base.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Jinan
- Category: Hot pot
- Rating: 4.7
- Address: No. 11 Gonghe Street
- Popular dishes: Hand-Cut Lamb, Beef Tripe and Tofu Skin Platter, Clear Soup Base, Lamb Skewers, Lamb
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Dishes
Hand-Cut LambFresh lamb is hand-cut into thin slices and quickly cooked to preserve tenderness and natural flavor, enhanced with a secret seasoning blend.
Beef Tripe and Tofu Skin PlatterA Sichuan-style cold dish featuring beef tripe and tofu skin, blanched and sliced, then tossed with garlic, cilantro, chili oil, and seasonings for a crisp, spicy flavor.
Clear Soup BaseThe clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
Lamb SkewersLamb 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.
LambLamb is made from tender lamb meat, carefully prepared to perfection. Its texture is delicate and its flavor is delicious. It is usually grilled or stewed with spices and seasonings, preserving the original taste of lamb while adding rich layers of flavor.
Homemade Hand-Made Shrimp PasteFresh shrimp are hand-pounded to create a smooth and elastic shrimp paste. After removing the shells and intestinal veins, the shrimp are finely chopped and mixed with salt, egg white, starch, and a small amount of scallion-ginger water. The mixture is repeatedly kneaded by hand until it becomes cohesive and develops a delicate texture. This shrimp paste can be directly cooked and eaten, or used in hot pot, steamed dishes, or stir-fries.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
Fresh Lamb MeatballsFresh lamb meatballs made from minced lamb, seasoned with scallions, ginger, salt, and pepper, shaped into round balls by hand or spoon, then boiled or steamed. Can be served in soup or as a standalone dish.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
Sesame SauceA savory sauce made from sesame paste, soy sauce, vinegar, sugar, garlic, and chili oil, commonly used for dressing salads or dipping.