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Old Hou Hutong Copper Pot Hot Pot (Kukche Small Town Branch)

Hot pot · ⭐ 4.4

Unit 7, Ground Floor, Zone B2, Phase I, Kuche Town, Jinchan West Road (Jia No. 1)

Dishes

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  First-Class Fried Flatbread

  One品烧饼 is a traditional Chinese pastry made primarily from flour, with oil and sugar added to form the dough. The filling commonly uses sweet ingredients such as red bean paste or black sesame, or savory options like meat floss or scallions. After baking, the crust turns golden and crispy, while the filling remains smooth and delicious. The shape is neat and the layers are distinct.
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  Hand-Cut Fresh Beef Shoulder

  Hand-cut fresh beef shoulder blade uses tender meat from the shoulder area, sliced by hand and cooked directly to preserve its natural flavor. Commonly prepared by boiling or stir-frying, it offers a delicate texture with a resilient bite.
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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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  Chess-piece Baozhong

  Chess piece baozi is a pastry made primarily from flour and pork, featuring a crispy outer shell and seasoned meat filling. The dough is rolled into a thin circle, filled with meat, sealed, flattened, brushed with oil, sprinkled with sesame seeds, then baked until golden and crunchy.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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  Beijing-style Copper Pot

  Old Beijing copper pot is a traditional Beijing hot pot dish featuring lamb slices, various vegetables, and tofu. The preparation is simple: place the ingredients into a heated copper pot and cook them in clear soup or bone broth. Once cooked, enjoy by dipping in seasoned sauces.
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  Secret Sauce from Old Hutong

  Old alley secret sauce is a complex dipping sauce made from various spices and seasonings, including sesame paste, peanut butter, garlic, green onions, chili oil, soy sauce, vinegar, sugar, Sichuan pepper powder, and five-spice powder. Mix ingredients in proportion and stir well to create a rich-flavored condiment often served with grilled skewers, cold dishes, or noodles.
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  Value-for-money Large Lamb Plate

  Large plate mutton dish made with fresh lamb, onions, carrots, and spices, simmered until tender with rich broth.
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  Fresh Beef Tripe (Horned Calf's Stomach)

  Fresh beef tripe (hanging tender) is made from fresh cow stomach tissue, cleaned and processed to maintain its crisp and tender texture. Typically cooked by quick boiling or served cold in a dressing to preserve the natural flavor.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.
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  Sesame Sauce Sweet Pancake

  Sesame sauce sweet cake is a traditional Chinese pastry made primarily from flour, seasoned with sesame paste and sugar. It is crafted through steps including kneading the dough, rolling it flat, spreading the sesame-sugar mixture, rolling it up, flattening it, and then pan-frying. The finished product has a golden, crispy outer crust with a rich sesame aroma and sweetness inside, offering distinct layers.

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