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Jingman • Charcoal Hot Pot Shabu Shabu (Hugu Temple Branch)

Hot pot · ⭐ 4.6

No. 102, Huguo Temple Street

Dishes

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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Fresh Lamb Leg Meat, Hand-Cut

  Hand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
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  Handmade Sesame Paste

  Handcrafted sesame paste is a traditional Chinese condiment made primarily from high-quality sesame seeds, finely ground to perfection. It has a golden yellow color, a smooth texture, and emits a rich sesame aroma. No artificial flavors or preservatives are added during production, preserving the natural flavor and nutritional value of sesame.
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  Hand-Pressed Black Tiger Shrimp Balls

  Handcrafted black tiger shrimp balls are made from fresh black tiger shrimp. The shrimp are manually peeled and their meat finely chopped, then mixed with an appropriate amount of starch and egg white. Through repeated stirring and pounding, the shrimp meat becomes smooth and tender. For cooking, the shrimp mixture is shaped into small balls and blanched in hot water until cooked through, ready to be enjoyed with various soup bases or seasonings.
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  Signature Lamb Stew

  Signature Lamb Stew is a dish made with fresh lamb and simmered with spices and seasonings. The main ingredients include lamb, ginger, scallions, rice wine, and various spices, offering a delicious and fragrant taste.
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  Kerqin Beef and Lamb Platter

  A platter of beef and mutton from Keerqin, featuring fresh meat marinated and sliced, then grilled or boiled. Served with vegetables like onions and green peppers to preserve the original flavor.
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  Grass-fed Ribeye Beef

  Grass-fed ribeye beef is made from premium grass-fed beef, with tender meat and even fat distribution. Typically served as thin slices, cooked quickly by boiling or pan-frying to retain tenderness and juiciness.
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  Grass-fed Beef and Lamb One-Meter Plate

  Grain-fed beef and lamb platter is a dish featuring grain-fed beef and lamb, sliced fresh and laid on a long wooden board, then quickly grilled or pan-fried at high heat to retain tender texture.
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  Fresh-cut Grass-fed Lamb Top Blade

  Premium grass-fed lamb from the top loin, hand-sliced and enjoyed raw or lightly cooked. Tender with even fat distribution, preserving the meat's natural flavor.
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  Fresh-cut Grass-fed Lamb Leg

  Fresh grass-fed lamb leg meat, hand-sliced and directly cooked to preserve natural flavor, typically prepared by pan-searing, grilling, or quick stir-frying.
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  Fresh Enoki Mushroom

  Fresh enoki mushroom dish made by stir-frying or stewing cleaned enoki mushrooms, often with garlic slices and ginger threads for flavor.

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