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京旗门铜锅涮肉·羊蝎子·烧烤(珠江路店)

Hot pot · ⭐ 4.7

No. 6, Ji'e Lane (next to Wangxiao Kitchen)

Dishes

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  Beijing-style Water-Blanched Tripe

  A traditional Beijing dish made with fresh beef or lamb tripe quickly blanched in boiling water and served with garlic, cilantro, and chili oil for a crisp, savory flavor.
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  Spicy Pot Lamb Spine

  Dry Pot Lamb Spine is a dish featuring lamb spine as the main ingredient, paired with potatoes, lotus root slices, and green and red peppers. It's stir-fried and then slowly stewed with spices like doubanjiang, chili, and Sichuan peppercorns until tender and fragrant.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Fresh Hand-Cut Lamb Shank

  Hand-cut fresh lamb shank uses meat from the leg tendon, sliced thin to preserve texture and tenderness. Typically cooked by boiling, quick stir-frying, or hot pot to highlight the natural flavor of lamb.
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  Secret-Recipe Sesame Paste

  Special sesame paste is made by grinding roasted sesame seeds, mixed with salt, sugar, sesame oil, and other seasonings to form a thick sauce. The roasting and grinding process is carefully controlled for smooth texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Beijing-style Braised Pork and Steamed Bread

  Old Beijing Lu Zhuo Huo Che is a traditional Beijing snack made primarily from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning the pig intestines and lungs, then stewing them with various spices until fully flavored. Additional ingredients such as tofu skin are added to continue simmering, and it is finally served with roasted flatbread.
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  Beijing-style copper pot hot pot

  Old Beijing copper pot hot pot is a traditional Beijing dish, primarily featuring tender slices of mutton paired with various vegetables such as spinach and tofu skin. During cooking, the ingredients are gently blanched in the copper pot to preserve their original flavors.
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  Copper Pot Lamb Spine

  A dish made by slow-cooking lamb spine with various spices and seasonings in a copper pot, resulting in tender meat and rich, fragrant broth.
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  Hot Pot Lamb Slices

  A traditional dish featuring fresh mutton slices, vegetables, and seasonings cooked in a copper hot pot. Main ingredients include mutton, cabbage, vermicelli, and tofu, served with clear or bone broth for quick, high-heat cooking that keeps the meat tender and flavorful.

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