JingSheng·Copper Pot Hot Pot (Huguang Temple Branch)
Hot pot · ⭐ 4.7
Room F2-2, Building 11, Huguo Xintiandi, No. 85, Huguo Temple Street
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Room F2-2, Building 11, Huguo Xintiandi, No. 85, Huguo Temple Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Traditional Sesame Paste Dipping Sauce, Hand-Cut Tripe, Live Mung Bean Sprouts.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hot pot
- Rating: 4.7
- Address: Room F2-2, Building 11, Huguo Xintiandi, No. 85, Huguo Temple Street
- Popular dishes: Traditional Sesame Paste Dipping Sauce, Hand-Cut Tripe, Live Mung Bean Sprouts, Premium Wagyu Beef Top Blade, Beijing Hand-Pulled Noodles
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Dishes
Traditional Sesame Paste Dipping SauceTraditional sesame sauce dressing is made from sesame paste, soy sauce, vinegar, garlic, sugar, and sesame oil. After proper dilution, the seasoning is mixed evenly to form a thick dipping sauce, commonly used for cold dishes, dumplings, noodles, or grilled meats.
Hand-Cut TripeHand-cut pork tenderloin is a dish where the meat is sliced into a trident shape, marinated, then pan-fried or stir-fried to maintain tenderness and rich flavor.
Live Mung Bean SproutsFresh 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.
Premium Wagyu Beef Top BladePremium beef from the top sirloin, sliced and quickly stir-fried or simmered to retain tenderness, seasoned with basic condiments.
Beijing Hand-Pulled NoodlesLao Beijing stretch noodles are a traditional handmade noodle made from flour and water. The dough is repeatedly kneaded, rested, then stretched into long thin strands and served with sauce or toppings.
Ximeng Lamb Tail FatXimeng lamb tail fat is made from the tail fat of lambs in the Ximeng area, processed through washing and boiling. It has a rich flavor and is often used in stews or seasoning.
Ximeng Grassland Sun RollSun Roll from Xilingol Grassland is a卷-shaped dish made with local grassland ingredients, primarily fresh mutton, onion, green pepper, and flour. Mutton strips are mixed with vegetables, seasoned, wrapped in dough, then pan-fried or grilled.
Fresh Sliced Half CloudFresh-cut half-cloud fish is a dish made primarily from fresh fish meat. The fish is finely sliced to reveal a delicate, cloud-like texture, then quickly stir-fried with fresh vegetables to preserve the natural flavors of the ingredients.
Freshly Sliced Beef and Lamb PlatterFreshly sliced beef and lamb platter with lettuce, cucumber, and other accompaniments, served raw or briefly blanched, typically with dipping sauce.
Fresh-cut Grain-Fed LambPremium 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.
Fresh-cut Black CodFresh-cut black clam is a dish made from fresh black clams, sliced thin after cleaning and quickly blanched in boiling water or seasoned directly for a crisp, tender texture.