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JingSheng Copper Pot Hot Pot (Zhushi Kou Branch)

Hot pot · ⭐ 4.6

South side of No. 73 Liuxue Road (opposite Song Master Anhui Banmian Restaurant)

Dishes

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  Jingsheng Fruit Tea

  Jingsheng fruit and flower tea is made from various fruits and flowers such as apples, pears, rose petals, chrysanthemum, and goji berries. Sliced fruits and dried flowers are steeped in hot water to make a natural, additive-free brew.
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  Traditional Sesame Sauce

  Traditional sesame sauce is a sauce made by mixing ingredients such as sesame paste, peanut butter, garlic, ginger, soy sauce, vinegar, and sugar. The preparation method mainly involves mixing various ingredients in a specific ratio and stirring until it achieves a smooth and delicate texture.
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  Goat Meat Rolls with Sand Onion

  Lamb rolls with wild garlic made from thin, even lamb slices wrapped around crisp wild garlic. Prepared by rolling sliced lamb and cleaned wild garlic together, then steamed or quickly stir-fried.
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  Live Mung Bean Sprouts

  Fresh sunflower sprouts are the main ingredient in this dish, typically blanched or stir-fried to retain their crisp texture. Minimal seasoning highlights the natural flavor of the sprouts.
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  Beijing Brown Sugar Pancake

  Old Beijing brown sugar pancakes are made from flour with brown sugar, sesame seeds, and a little oil. The dough is rolled into a thin circle, filled with brown sugar and sesame mix, folded, sealed, then pan-fried until golden and crispy.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Xi Meng Lamb

  Ximeng lamb uses high-quality Xilingol League lamb as the main ingredient, with tender meat and no膻味 (goaty smell). During cooking, the lamb is carefully sliced, then marinated with specially prepared spices, and finally stir-fried at high heat to lock in the juices and bring out the most authentic flavor of the lamb.
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  Fresh-cut Grain-Fed Lamb Top Blade

  Fresh-cut grain-fed lamb neck uses premium grain-fed lamb from the neck area, freshly sliced and cooked directly to preserve its natural flavor. Typically prepared by pan-searing, grilling, or hot pot cooking, with no complex seasoning needed to highlight the lamb's tenderness and aroma.
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  Fresh-cut Grain-Fed Lamb Leg

  Premium grain-fed lamb leg meat, freshly cut and lightly marinated to preserve tenderness. Grilled or pan-seared to achieve a slightly charred exterior with a juicy interior.
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  Fresh-cut Grain-Fed Lamb

  Premium grain-fed lamb, freshly cut and cooked directly to preserve its natural flavor. Typically stir-fried,涮煮 or grilled with basic seasonings to highlight tenderness and authentic taste.

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