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Guoshengsheng · Old Beijing Copper Pot Hot Pot

Hot pot · ⭐ 3.8

Near No. 3-1 Xi'an Street

Dishes

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  Three Sheep Prosperity

  San Yang Kai Tai is a dish primarily made with mutton, typically using lamb leg, shoulder, or belly meat, combined with vegetables such as carrots and potatoes and slow-cooked together. First, the mutton is cut into pieces and blanched to remove any odor, then it is simmered with seasonings and vegetables over low heat until the meat becomes tender and the broth rich and flavorful.
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  Lactic Acid Bacteria Fermented Cabbage

  A traditional fermented cabbage dish made with lactic acid bacteria, known for its tangy flavor and health benefits.
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  Braised Tofu Jelly

  Braised tofu is made by simmering frozen tofu in a seasoned sauce. The porous structure of frozen tofu absorbs the flavors well. Cut into pieces, it's cooked with soy sauce, sugar, star anise, cinnamon, and other spices until flavorful.
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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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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Beijing-style Freshly Sliced Half Cloud Pork

  A Beijing-style dish made with fresh pork tenderloin, sliced and quickly stir-fried for a tender texture, seasoned with ginger, garlic, and scallions.
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  Fresh Sliced Lamb Shoulder from Beijing

  Fresh sliced lamb shoulder from Beijing, using the tenderest part of the sheep's shoulder, hand-cut thin and served with a secret sauce, either stir-fried or boiled in broth. Tender, juicy, and rich in flavor.
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  Beijing-style Freshly Sliced Lamb Ribs

  Freshly sliced lamb ribs from Beijing, marinated and grilled over charcoal for a tender, flavorful dish.
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  Beijing-style Fresh Beef Tripe

  Fresh beef tripe slow-cooked in a secret broth, served with authentic Beijing-style sauce for a rich and satisfying taste.
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  Fresh Cut Beef Top Blade

  Fresh-cut beef brisket uses meat from the cow's hind leg, sliced fresh and cooked directly to preserve its natural flavor. Typically prepared by pan-searing, grilling, or blanching to maintain tenderness.
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  Fresh Tripe Platter

  A platter of fresh beef tripe, quickly blanched and sliced, served with garlic, cilantro, and chili for a spicy, crisp appetizer.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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