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Jingmen Lao Bao San · Tongguo Shuan Rou (Shuangqiao Branch)

Hot pot · ⭐ 4.6

Jingmen Lao Baosan Shuangqiao Branch, Building 1, Courtyard 12, Shuangqiao Middle Road (near Yanbao Shuangqiao Jiayuan)

Dishes

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  Hand-Cut Tripe

  Hand-cut pork tenderloin is a dish made from fresh pork tenderloin, sliced by hand into thick pieces or strips. Typically marinated and then pan-fried, stir-fried, or grilled to retain tenderness and rich flavor.
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  Hand-Cut Niu Jian

  Hand-cut beef is a dish made from fresh beef sliced by hand and quickly cooked. The beef slices are marinated with soy sauce, cooking wine, and starch, then stir-fried with葱姜蒜 and chili to keep the meat tender.
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  Hand-Cut Premium Lamb Leg Meat

  Hand-cut premium lamb leg meat is selected from fresh lamb legs and sliced by hand, offering a delicate texture that preserves the original flavor. Typically seasoned simply and then grilled or涮煮 (simmered), it highlights the natural freshness of the lamb.
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  Quick-boiled羊肚丝

  Water-blown羊肚丝 is a dish primarily made with羊肚. After cleaning the羊肚 thoroughly, it is sliced into thin strips and quickly blanched in boiling water until cooked. It is then mixed with seasonings. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the羊肚丝.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Grilled Flatbread

  Baked flatbread is a type of dough made primarily from flour, fermented with yeast, rolled into thin sheets, and either wrapped with sesame seeds or not. It is baked in an oven until the surface turns golden and crispy. A common method involves dividing the dough into small portions, flattening them, brushing with oil, sprinkling sesame seeds, and then baking.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Vegetarian Fried Blood Sausage

  Vegetarian fried blood sausage is a plant-based dish made with tofu skin or mock meat wrapped around seasoned vegetarian filling like mushrooms, wood ear, and carrots, rolled into a cylinder, steamed to set shape, then fried until golden and crispy. Crispy outside, tender inside.
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  Old Beijing Tofu with Mustard Greens

  Old Beijing mafu dou is made from mung beans, processed by grinding and sedimentation. During cooking, it is first stir-fried with lamb tail fat and green onions, then combined with yellow soybean paste and xuelihong (a type of pickled mustard greens), and finally simmered slowly over low heat until fully flavored.
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  Fresh Tofu Skin Delight

  Doubao Golden Fresh Tofu Skin is made primarily from high-quality soybeans, processed through soaking, steaming, and drying. During preparation, the tofu skin is cut into segments, soaked in water to rehydrate, blanched, then stir-fried or stewed with辅料 such as green onions, ginger, and garlic, preserving its flexible texture and rich soy aroma.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.

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