Close

Jing Xin Yun · New Beijing Hot Pot (Xixi Intime City Branch)

Hot pot · ⭐ 4.5

Shop No. 42, 3rd Floor, Building A, Xixi Impression City, No. 1, Wuchang Avenue

Dishes

• 

  Three-Second Fresh Blanched Tripe

  A Sichuan-style hot pot dish featuring fresh beef tripe blanched for just three seconds in a spicy broth, served with garlic, cilantro, and chili oil for a bold, numbing flavor.
• 

  Hokkaido Shrimp Slab

  A delicate dish made from fresh Hokkaido shrimp, blended into a smooth paste and steamed to perfection, offering a tender and savory experience.
• 

  Hulunbuir Lamb Slices

  Hulunbuir lamb slices use high-quality mutton from the Hulunbuir grassland in Inner Mongolia, sliced and cooked by boiling or grilling for a fresh, natural taste.
• 

  Hulunbuir Lamb Slices

  Hulunbuir lamb slices use fresh lamb from Hulunbuir, Inner Mongolia, sliced thin and enjoyed by boiling or grilling to preserve its natural flavor, tender texture, and delicious taste.
• 

  Angus Grain-Fed Wagyu Beef

  Premium Angus grain-fed wagyu beef, slow-cooked or grilled to perfection, offering a tender and richly marbled texture.
• 

  Handmade Sesame Paste Flatbread

  A handcrafted sesame paste flatbread made by mixing flour, sesame paste, salt, and water into dough, rolling it out, spreading sesame paste, rolling it up, dividing it into portions, flattening each into a circle, and baking until golden and crispy.
• 

  Songshu Mushroom

  A prized wild edible mushroom, matsutake is primarily made from fresh specimens, cleaned and directly cooked. Common methods include stir-frying, simmering in soup, or pairing with meat to preserve its natural flavor.
• 

  Australian Wagyu Snowflake Pork Ribs

  Premium Australian Wagyu pork ribs with marbled fat, slow-cooked and grilled to perfection for a tender, juicy bite.
• 

  Secret-Recipe Beijing Sesame Paste

  A rich sesame paste made from roasted sesame seeds, seasoned with salt, sugar, garlic, and sesame oil. A classic Beijing-style condiment for noodles, salads, or dipping.
• 

  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
• 

  Su Nite Freshly Sliced Lamb Tenderloin

  Freshly sliced lamb tenderloin from Su Nite, a premium region in Inner Mongolia, known for its tender and flavorful meat.
• 

  Albas White Cashmere Goat Shoulder

  Albas white cashmere goat shoulder uses high-quality Albas white cashmere goat meat, which is sliced and marinated with spices, then pan-fried or stewed to retain the freshness and tenderness of the goat meat.
• 

  Albas Lamb Leg

  Albas lamb leg is made from high-quality Albas mountain lamb, marinated and then roasted, with tender meat and a unique grassland flavor.
• 

  Fresh Cut Wagyu Short Plate

  Freshly sliced beef tenderloin is made from the tender meat of the cow's back, hand-cut into thin slices and cooked directly to preserve the original flavor of the beef. Common cooking methods include quick boiling or stir-frying, resulting in a tender texture with clear muscle fibers.

Reviews