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Jingchu · New Beijing Hot Pot (Renheng Cangjie Store)

Hot pot · ⭐ 4.5

Renheng Cang Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Fresh Mushroom Assortment from Yunnan, Guizhou, and Sichuan

  A selection of fresh wild mushrooms from Yunnan, Guizhou, and Sichuan, stir-fried or simmered to preserve their natural flavor and delicate texture.
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  Traditional Clear Soup Base

  Traditional clear soup base made by simmering pork bones, chicken frames, and dried scallops, with ginger slices and green onions for aroma. Boiled and filtered for a clear, flavorful broth. Main ingredients are animal bones and seafood, prepared by long, slow stewing.
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  Low-Temperature Luncheon Meat

  Low-temperature lunch meat is a dish primarily made with pork, prepared using a low-temperature slow-cooking method. The pork is finely diced and seasoned appropriately, then slowly cooked at low temperatures for an extended period. This results in tender, juicy meat with a delicate texture.
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  Australian Grass-fed Beef Top Sirloin

  Australian grass-fed beef tenderloin uses imported Australian grain-fed beef from the upper shoulder area, with tender meat and even fat distribution. Marinated and cooked by pan-searing or charcoal grilling to preserve its natural flavor.
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  Classic Crispy Tripe

  Classic crispy tripe made from beef tripe, quickly blanched in boiling water to retain its crisp texture. Tossed with garlic slices, cilantro, chili oil, and Sichuan pepper oil, it can also be enjoyed directly as a hot pot dish.
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  Lamb Leg Meat

  Lamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.
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  Old Beijing Handmade Sugar Oil Cake

  Made from flour, sugar, and oil, the dough is fermented, rolled into flat rounds, and pan-fried until golden and crispy. Crispy exterior with soft interior, sweet with a rich oily aroma.
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  Ximeng 180-Day Lamb

  Ximeng 180-day lamb uses high-quality lambs from Xilin Gol League, with a 180-day rearing period for tender and fresh meat. Cooked traditionally by stewing or steaming to preserve natural flavor.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.

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