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Jingxiang Hexuan Premium Hot Pot (Incubation Park Direct Store)

Hot pot · ⭐ 4.6

Building E, Zone 9, Incubation Park, Yizhou Avenue North Section

Dishes

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  Five-Flavor Dipping Sauce

  A dipping sauce made with five basic flavors—sour, sweet, bitter, spicy, and salty—commonly used with hot pot, grilled dishes, or cold appetizers.
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  Wagyu Snowflake

  Wagyu snowflake is a dish featuring premium Wagyu snowflake cut, known for its evenly distributed fat resembling snowflakes. Typically grilled or pan-seared to retain tenderness and natural flavor.
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  Imperial Flatbread

  A traditional Chinese flatbread made with flour, lard, and sesame, baked until golden and crispy. It features a savory flavor and is often enjoyed as a snack or side dish.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Grilled Meat on Iron Skillet

  Skewer-grilled meat is made primarily from fresh beef, mutton, or pork, sliced thinly and directly grilled on a heated iron grilling plate. During preparation, minimal seasonings are used—just salt and cumin—to enhance flavor, with the meat quickly cooked at high temperatures to retain its tenderness and freshness.
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  Premium Lamb Meat

  Premium lamb meat is made from fresh, tender lamb, carefully cooked to achieve a delicate texture and delicious taste. During cooking, appropriate spices and seasonings are added to enhance the flavor and create a unique aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Traditional Beijing Sesame Paste

  Made from roasted white sesame seeds, this rich and smooth paste is a staple in Beijing cuisine, used for noodles, cold dishes, or dipping.
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  Floral Prosperity Lamb Belly

  Made with lamb belly and seasonal vegetables, slow-cooked in a rich sauce, symbolizing prosperity and good fortune.

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