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Spicy Copper Hot Pot

Hot pot · ⭐ 4.1

No. 1, Longteng Wando Hui, Shilipu Subdistrict

Dishes

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  Inner Mongolia Lamb

  Inner Mongolian lamb is a dish featuring premium lamb from Inner Mongolia, typically using leg or shoulder meat. Sliced and briefly blanched or stir-fried to keep it tender, it's often seasoned with scallions, ginger, and a touch of soy sauce or cooking wine.
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  Sichuan Golden Needle Mushrooms

  A Sichuan dish made with golden needle mushrooms stir-fried in a spicy and numbing sauce, featuring garlic, chili, and doubanjiang.
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  Baoji Signature Chili Oil

  A spicy chili oil made by pouring hot oil over ground chili flakes, with added sesame and spices. Popular in Shaanxi cuisine for noodles and dipping.
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  Signature Oil-Poured Chili Sauce

  A signature chili sauce made by pouring hot oil over ground chili flakes, enhancing aroma and flavor—ideal for noodles, salads, or dipping.
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  Bubble Tofu

  Bubble Tofu is a dish made primarily from fried tofu cubes that puff up when deep-fried, then stir-fried with green and red peppers and seasoned to perfection.
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  Beef Oil Clear Soup Double-Flavor Hot Pot

  A hot pot featuring a beef oil base on one side and a clear broth on the other, served with beef, tripe, and other ingredients for a balanced spicy and mild experience.
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  Butter Tomato Hot Pot

  The牛油番茄鸳鸯锅 features a dual broth system with beef tallow and tomato bases separated in the same pot. The beef tallow broth is made by simmering beef tallow, broad bean paste, chili peppers, Sichuan peppercorns, and other ingredients, while the tomato broth is prepared by stewing fresh tomatoes, onions, garlic, and more. Ingredients include sliced beef, tripe, beef intestine, vegetables, and others—choose according to your preference for boiling.
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  Mushroom Hot Pot with Dual Broths

  Beef and mushroom hot pot with two flavors: spicy and clear broth. Ingredients include beef, beef tallow, wild mushrooms (like shiitake, enoki, and king oyster), bean sprouts, and tofu. Cooked by stir-frying beef tallow with spices, then simmering with broth and mushrooms before dividing into a dual-bowl pot.
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  Grain-Fed Beef Chuck Eye Roll

  Grain-Fed Beef Chuck Eye Roll is a dish featuring the premium chuck eye roll cut from grain-fed cattle. This cut, located near the spine in the shoulder-neck area, is known for its tenderness and well-marbled fat. The primary cooking method involves slicing or cubing the beef, then quickly pan-searing, grilling, or braising to lock in juices and highlight the natural flavor of the meat. It is typically seasoned simply with salt and pepper or lightly marinated with Chinese-style sauces before cooking.
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  Grass-fed Beef Eye Fillet

  Grass-fed beef eye fillet uses premium grass-fed beef from the eye muscle, marinated and then seared or grilled over charcoal, keeping the meat tender and juicy with a fragrant crust.
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  Black fish slices

  Black fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.

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