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Jingmen Lao Bao San · Tongguo Shuan Rou - Bao Tu (Duo Ge Zhuang Branch)

Hot pot · ⭐ 4.8

Room 107, 1st Floor, Building 7, Courtyard No. 2, Tinda Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Goat Meat Rolls

  Fuyang Roll is a dish primarily made with lamb, which is marinated, sliced, and rolled into a cylindrical shape before being steamed or pan-fried. During preparation, ingredients such as ginger and scallions are typically added to remove fishy odors and enhance aroma. Some recipes also include vegetables like lettuce or cucumber, which are rolled together with the meat.
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  Hand-Cut Premium Fresh Beef Shank

  Hand-cut premium fresh beef shank is made from high-quality beef shank, soaked in clear water to remove blood, then slowly stewed with water, scallions, ginger, cooking wine, and other seasonings until tender. After removing from the pot and cooling, it is hand-sliced to maintain a firm and elastic texture.
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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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  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
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  Hand-Pressed Meatball Assortment

  Hand-mixed meatball platter is a dish primarily made with pork and shrimp, where the ingredients are manually mixed and shaped into balls, then cooked by boiling or frying. It typically features a combination of various flavored meatballs such as original, spicy, and curry flavors, neatly arranged on a plate for easy eating.
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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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  Vegetarian Oil-Fried Sausage

  Vegetarian oil-filled sausage is a dish made primarily with vegetarian oil, combined with bean products or vegetables, shaped like a sausage. It is prepared by mixing the vegetarian oil with辅料 (ingredients), filling it into sausage casings, steaming to set its shape, slicing, and then pan-frying until the surface turns slightly golden. The texture is soft, tender, and elastic.
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  Classic Spring Water Clear Soup Pot

  Classic spring water clear soup pot made with fresh spring water, chicken and pork bones, served with seasonal vegetables, mushrooms, and meats, gently boiled to preserve natural flavors.
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  老北京特色炸窝头

  老北京特色炸窝头是北京传统小吃，以玉米面窝头切片为主料，经油炸至金黄酥脆。通常搭配臭豆腐乳或酱豆腐（红腐乳）食用，外酥内软，咸香浓郁。炸制后的窝头片口感香脆，玉米面特有的粗粮香气与腐乳的咸鲜风味形成独特对比，是老北京人喜爱的佐餐或下酒小食。
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  Tender and Creamy Beef

  Silky tender beef is a dish made primarily with beef, marinated and quickly stir-fried. Main ingredients include beef, green pepper, and onion. The beef is coated with a batter to achieve a tender texture, and then quickly stir-fried with a small amount of oil and seasonings to preserve its tenderness and aroma.
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  Spicy Tender Beef

  Spicy tender beef is a dish made primarily with tender beef, seasoned with various spices and chili peppers. First, the tender beef is sliced and marinated, then quickly stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its fresh and tender texture.

Reviews

• lush_ostrich
  The smell of the copper pot hotpot hit me the second I walked in — seriously so good. The place was clean and bright, had that old Beijing vibe going on. The hand-sliced lamb was gorgeous, super tender and not gamey at all, and dipped in that sesame sauce? Unreal. The crispy tripe was perfect too, bouncy with a nice chew, and with their special sesame sauce I honestly couldn't stop eating it. The freshly fried chili oil smelled amazing and made everything taste even better, whether it was the beef or the lamb. Ingredients were fresh, service was warm and attentive, overall a really solid experience. I'd come back for sure.