Close

Shimen Old Beijing Copper Pot Hot Pot (Yuxi Zhongyu Road Branch)

Hot pot · ⭐ 4.7

No. 66, Yirui Zhong'er Road, Zone B, DBC California Town

Dishes

• 

  Big Knife Lamb

  Da Dao Yang Rou is a dish made from fresh mutton sliced thickly or in large pieces, marinated with scallions, ginger, garlic, then stewed or braised. Common seasonings include soy sauce, cooking wine, star anise, and cinnamon to make the meat tender and flavorful.
• 

  Handmade Noodles

  Handmade noodles are made by kneading flour and water into dough, then shaped by hand through rolling or pulling to create various thicknesses. Once cooked, they can be served with a variety of broths or stir-fried.
• 

  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
• 

  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.
• 

  Tender Duck Blood with Lamb Tail

  Lamb tail and tender duck blood is a dish featuring lamb tail and duck blood as main ingredients. After processing, the lamb tail is cooked with soft duck blood using stewing or stir-frying to blend the richness of lamb fat with the delicate texture of duck blood, creating a unique flavor.
• 

  Beijing Sesame Paste Noodles

  Old Beijing sesame sauce is a cold dish made primarily with sesame paste, typically mixed with cucumber sticks, carrot strips, and bean sprouts, seasoned with soy sauce, vinegar, garlic, sugar, and sesame oil. Mix the sesame paste with warm water until smooth, then combine with other seasonings and toss with the vegetables.
• 

  Mixed Mushroom Platter

  Mushroom platter mainly consists of various fresh mushrooms such as shiitake, enoki, king oyster, and wood ear. After cleaning and slicing or keeping whole, they are prepared by steaming, blanching, or light stir-frying to preserve the natural flavors of the mushrooms.
• 

  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
• 

  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.
• 

  Golden Crispy Rolls

  Golden bell rolls are made by wrapping pork filling and vegetable bits in tofu skin, then frying until golden and crispy outside with tender inside. Lay tofu skin flat, add seasoned meat and veggies, roll into a cylinder, secure with a toothpick, then deep-fry until golden.

Reviews

• Charlie_7
  This Shimen old Beijing copper pot hotpot place (Shimen Lao Beijing Tongguo Shuanrou) is literally right downstairs from our apartment complex, super convenient spot. Honestly perfect if you're coming from Universal Studios and want to grab a meal after — it's just right there. The vibe is awesome, classic charcoal-heated copper pots, very old-school Beijing feel. And the meat is honestly the star of the show. The hand-sliced fresh lamb and lamb shoulder (yang shang nao) have really clear marbling, super fresh, definitely not the fake mixed stuff. You just swish it in the copper pot a few times and it's done, dip it in that rich sesame paste (ma jiang) and it's so tender and juicy. Highly recommend the hand-sliced san hua zhi (triple flower toe) which you rarely see at other spots — it's lean meat with soft tendon running through, so it's both tender and has that nice chewy bite. Oh and the golden xiang ling rolls (huang jin xiang ling juan) are also amazing once they soak up all the broth. Service was on point too, they kept adding soup and water without you having to ask, place was clean, and parking was free. Honestly the value is great here, worth coming just for this. Definitely gonna be back.