Close

Jingmen Lao Bao San · Tongguo Shuan Rou Bao Tuo (Jing Wang Jia Yuan Store)

Hot pot · ⭐ 4.5

Unit C2-E9 (Detached Building), Building 6, Zone 5, Jingwang Jiayuan Community, Zilin Road

Dishes

• 

  Hand-Cut Premium Lamb Leg Meat

  Hand-cut premium lamb leg meat is selected from fresh lamb legs and sliced by hand, offering a delicate texture that preserves the original flavor. Typically seasoned simply and then grilled or涮煮 (simmered), it highlights the natural freshness of the lamb.
• 

  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
• 

  Water-Blanched Beef Tripe

  A Sichuan dish made by quickly blanching beef tripe in boiling water and stir-frying with spicy seasonings. The tripe is tender and flavorful, with a bold, numbingly spicy kick.
• 

  Quick-boiled羊肚丝

  Water-blown羊肚丝 is a dish primarily made with羊肚. After cleaning the羊肚 thoroughly, it is sliced into thin strips and quickly blanched in boiling water until cooked. It is then mixed with seasonings. The cooking process emphasizes precise heat control to maintain the crisp and tender texture of the羊肚丝.
• 

  Deep-Fried Flatbread

  Deep-fried flatbread made from flour, fermented with yeast, rolled into dough, filled with oil or stuffing, then fried. Crispy golden outside, soft and layered inside.
• 

  Premium Fresh Beef Tripe

  Premium fresh beef tripe is made from fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It can be enhanced with aromatics such as green onions, ginger, garlic, and chili peppers. Some recipes also include soy sauce and cooking wine for seasoning.
• 

  Vegetarian Fried Blood Sausage

  Vegetarian fried blood sausage is a plant-based dish made with tofu skin or mock meat wrapped around seasoned vegetarian filling like mushrooms, wood ear, and carrots, rolled into a cylinder, steamed to set shape, then fried until golden and crispy. Crispy outside, tender inside.
• 

  Lao Gan Ma Seasoning

  Lao Gan Ma seasoning is a spicy sauce made from chili, fermented black beans, garlic, ginger, Sichuan pepper, and green onion, processed by stir-frying and fermentation. It's commonly used for noodles, stir-fries, or as a dipping sauce.
• 

  Old-style Triple Delicacy Platter

  Old爆Three Hand-Cut Premium Assortment includes pig liver, kidney, and stomach, sliced thin and quickly stir-fried. Ingredients are blanched to remove odor, then stir-fried with scallions, ginger, garlic, chili, and seasonings to maintain tenderness.
• 

  Fresh Tofu Skin Delight

  Doubao Golden Fresh Tofu Skin is made primarily from high-quality soybeans, processed through soaking, steaming, and drying. During preparation, the tofu skin is cut into segments, soaked in water to rehydrate, blanched, then stir-fried or stewed with辅料 such as green onions, ginger, and garlic, preserving its flexible texture and rich soy aroma.
• 

  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.

Reviews