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Jingxin Xi · Beijing Hot Pot (Guangyue天地 Store)

Hot pot · ⭐ 4.6

No. 6, Ground Floor, No. 42, East Gate, Guangyue Tiandi

Dishes

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  Oriental Beauty Cold Brew

  Oriental Beauty Cold Brew is a cold drink based on Oriental Beauty tea, made with ice and water. It has a fresh taste with tea fragrance and a slightly sweet flavor.
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  Peach Milk Foam

  Peach Milk Foam is a drink made with fresh peaches and milk foam. Peach slices or mashed peaches are mixed with milk foam, offering a refreshing taste with a sweet and creamy flavor.
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  Hand-Cut Ximeng Mei Hua Lamb

  Hand-cut Ximeng梅花羊肉 uses fresh lamb from Xilingol League, Inner Mongolia, hand-sliced and quickly cooked. Main ingredient is lamb shoulder meat, paired with basic seasonings like scallion, ginger, and garlic, prepared by stir-frying or boiling.
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  Tender Fresh Beef Tripe Shredded by Hand

  Hand-teared fresh tripe is a dish primarily made with fresh beef tripe. After cleaning the tripe thoroughly, it is torn by hand into large pieces and quickly blanched or briefly boiled to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and green onion segments, and may also be enhanced with broth or sauce for added flavor.
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  Osmanthus Milk

  A sweet dessert made by simmering milk with fresh osmanthus flowers, resulting in a fragrant and creamy texture.
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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 Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
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  Mushroom and Vegetable Platter

  A platter featuring a variety of fresh mushrooms and seasonal vegetables, prepared by steaming or quick stir-frying to retain natural flavors and textures.
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  Ximeng Multi-Layer High-Calcium Lamb

  Ximeng multi-layer high-calcium lamb uses premium lamb from Xilingol League in Inner Mongolia, featuring tender meat rich in calcium. The lamb is sliced into thin layers and cooked by blanching or quick stir-frying to preserve its natural flavor.
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  锡盟草饲180天羔羊肉300g

  主要食材为锡林郭勒草原放牧饲养180天的羔羊肉，每份净重300克。通常采用切片或切块处理，可适用于涮煮、烧烤或快炒等烹饪方式。
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  Simmental Grass-fed Lamb 180 Days 300g

  This dish features tender lamb from the Simmental region, grass-fed for 180 days. A carefully prepared 300g portion of lamb highlights its natural aroma, preserving the rich flavor of mutton while emphasizing its distinctive grass-fed taste.
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  Fresh Cut Wagyu Beef Top Sirloin

  Selected grain-fed lamb top blade, fresh-cut and marinated with simple seasonings, then cooked by pan-searing to preserve the lamb's tender texture and natural flavors.
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  Fresh-cut Ximeng Grass-fed Lamb Shank

  Fresh-cut Ximeng grain-fed lamb shank is made from the shank portion of grain-fed lambs raised in the Ximeng region of Inner Mongolia, freshly sliced and directly cooked. The main ingredient is lamb shank, which is blanched or simply marinated before being pan-fried, grilled, or stewed to preserve the original flavor of the lamb.

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