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Jingman • Siheyuan Copper Pot Hot Pot

Hot pot · ⭐ 4.8

No. 1 Yanshou Street

Dishes

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  Lucky Spare Ribs Roll

  如意肋排卷 features pork ribs sliced, marinated, then wrapped with carrot and green pepper strips, steamed on bamboo skewers. The roll-shaped dish offers tender meat and a blend of savory meat and fresh vegetable flavors.
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  Angus Beef Top Blade

  Angus beef ribeye features tender meat with rich marbling. Typically marinated and grilled or pan-seared to preserve its natural flavor.
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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, Hand-Cut

  Hand-cut fresh lamb leg uses fresh lamb leg meat, sliced thin by hand to preserve its natural flavor. Usually blanched in water or simple seasoning, it can also be dipped in sauce or stir-fried to highlight the tender taste of mutton.
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  Hand-Pressed Fish Roe Black Tiger Shrimp Balls

  Hand-pounded fish roe black tiger shrimp dumplings made with fresh black tiger shrimp and fish roe. Shrimp is manually pounded into a gel-like consistency, seasoned, mixed with fish roe, then steamed or boiled to preserve its tender, elastic texture.
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  Australian Grass-fed Ribeye Beef

  Australian grain-fed ribeye beef uses imported Australian grain-fed beef from the upper shoulder area, with tender meat and even fat distribution. Sliced, it's perfect for hot pot, barbecue, or stir-frying without long cooking time to keep it juicy and tender.
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  Soft Cartilage High-Calcium Lamb

  Soft cartilage high-calcium lamb uses lamb leg or spine bones with fresh lamb chunks, blanched and stewed with ginger slices and scallions. Salt is added during cooking to make the meat tender, blending marrow and lamb for a gelatinous texture and rich lamb aroma.
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  Premium Sesame Paste Dish

  Golden Sesame Paste is a cold dish primarily made with sesame paste, combined with shredded cucumber and carrot, and seasoned with garlic, soy sauce, vinegar, sugar, and sesame oil. To prepare, dilute the sesame paste with warm water until smooth, then mix in the other seasonings evenly. Finally, toss with the prepared vegetable strips and refrigerate for a while before serving.
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  Fresh-cut Grass-fed Rose Tender

  Freshly sliced grass-fed ribeye uses premium grass-fed beef from the knee area, hand-cut and served directly to preserve natural texture and tenderness, offering a delicate, elastic bite.
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  Fresh-cut Grass-fed Lamb Tenderloin

  Fresh-cut grass-fed lamb tenderloin, sourced from the tenderloin cut of grass-fed lamb, gently blanched or lightly pan-seared to preserve its natural flavor, offering a delicate and refreshing taste.
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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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