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Fu Xiang South Gate Copper Pot Hot Pot (Shuijing Branch)

Hot pot · ⭐ 4.8

Room 03, Floors 1–2, Building 13, Block 2, Shuanghuayuan Nanli, Guanghelizhong Street

Dishes

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  Cold-Sliced SuNite Lamb

  Cold sliced SuNite lamb is a cold dish made from SuNite lamb, boiled, cooled, and sliced thin. Served with scallions, cilantro, and a sauce of soy sauce, vinegar, and garlic.
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  Snowfall at South Gate

  Nanmen Piao Xue is a dish made from pork tenderloin. The meat is sliced, marinated with starch and egg white, then coated in a light batter and deep-fried until golden. It's finished with a sauce of sugar, vinegar, soy sauce, and water. The dish has a snowy white appearance and a crispy exterior with tender interior.
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  Big Knife-Cut Beef Tenderloin

  Premium beef from the top sirloin, hand-sliced for tenderness and clear marbling. Best enjoyed raw or briefly blanched to preserve its natural flavor.
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  Hand-Cut Lamb Top Blade

  Big knife-cut lamb neck features premium shoulder meat, hand-sliced for tender texture and clear grain. Cooked by boiling, hot pot, or quick stir-fry to preserve natural lamb flavor.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Fried Corn Cake

  Fried mantou is a traditional snack made primarily from mantou, which is sliced and deep-fried until golden and crispy. Mantou is usually made from cornmeal or mixed flour, and after frying, it becomes香脆 (fragrant and crispy), leaving a lasting回味 (aftertaste).
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  Rose Beef and Lamb

  Rose beef and mutton is a dish made primarily with beef and lamb, sliced and cooked with rose petals to create tender meat infused with floral aroma. Ginger, scallions, and cooking wine are commonly added, along with soy sauce and sugar for color and flavor.
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  Three Sheep Prosperity

  Fuxiang Three Sheep Prosperity is a stew featuring lamb, yam, and carrot. After blanching lamb pieces, they are simmered with yam and carrot chunks in water and seasonings until tender. The broth is clear, the meat is succulent, and vegetables absorb rich flavors.
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  Full Lamb Delight

  Fu Xiang Quan Yang is a dish primarily made with mutton, typically using parts like leg, rib, and tripe, simmered with ginger, scallions, and cooking wine. The mutton is first blanched to remove odor, then slowly stewed with spices and water until tender with rich broth.
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  Beijing Herbal Clear Soup Hot Pot

  Beijing-style养生清汤锅 features a broth made from pork bones, chicken frames, and Chinese herbs like goji berries, astragalus, and angelica. It includes fresh vegetables, mushrooms, tofu, and lean meat, slowly simmered for a clear, nutritious soup perfect for autumn and winter nourishment.
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  Beijing-style Clear Soup Base

  Old Beijing clear soup base is made from pork bones, chicken bones, and dried scallops, enhanced with ginger slices and green onions to remove fishy smell and add aroma. The broth is clear and delicious, with ingredients simmered slowly for hours to extract rich flavors.
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  Strawberry Granola Yogurt

  Strawberry grain yogurt is made by mixing fresh strawberries, grains, and yogurt. Cut strawberries are combined with oats, corn flakes, and other grains in plain yogurt and stirred well before serving.

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