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Jing Shuan · Slow-Cooked Imperial Copper Pot (Yushan South Road Branch)

Hot pot · ⭐ 4.2

150 meters west of the intersection of Huancheng West Road and Ximen Street

Dishes

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  Traditional Clear Soup Pot

  Traditional clear soup is made by simmering pork and chicken bones with ginger slices and green onions. Vegetables, meats, and seafood are then added and stewed to preserve their natural flavors and nutrients.
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  Half Cloud

  Banbianyun is a delicacy primarily made with fish meat, carefully prepared with egg white, ham, coriander, and other ingredients. Fish slices are marinated with seasonings and then steamed together with egg white and ham, resulting in a dish with distinct colors and a shape resembling clouds.
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  Tender Shoulder Meat

  Tender pork shoulder meat, sliced or cubed, marinated with seasonings and cooked by stir-frying, boiling, or grilling. Main ingredient is pork shoulder, seasoned with scallions, ginger, and garlic.
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  Fried Rice

  Fried rice is a dish primarily made with rice, combined with ingredients such as eggs, vegetables, meat, or seafood, and stir-fried in a hot wok using cold oil or hot oil. Typically, the rice is first fluffed, then the ingredients are added one by one and stir-fried evenly, followed by seasoning.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Lamb Brain Meat

  Lamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.
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  Lamb Two Colors

  Lamb Two Colors is a dish made primarily with lamb and paired with green and red peppers, stir-fried quickly or explosively. The dish features bright colors, one red and one green, with a tender texture and slightly spicy, savory flavor.
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  Lamb Shoulder

  Lamb shoulder is a tender cut from the lamb's shoulder, marinated and then grilled or stewed for a rich, juicy flavor.
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  Lamb between the legs

  Yang Modang is a dish primarily made with lamb, typically using leg or shoulder meat, cut into pieces and braised or stewed with seasonings. Ginger, scallions, and star anise are often added to enhance flavor and tenderness.
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  Lamb Shank with Tendons

  Lamb shank with tendons is a flavorful dish made from the tendon-rich part of the lamb leg, slow-cooked to tender perfection.
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  Golden Upper Brain

  Selected premium beef upper brain, marinated and pan-seared to golden crispness on the outside and tender juicy inside, with a delicate aroma.

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