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Jingman • Charcoal Hotpot Shabu-Shabu (Temple Front Store)

Hot pot · ⭐ 4.8

No. 36, Langfang Er Tiao, Qianmen, 1st Floor, Room 101 (next to the century-old Menkuang Hutong)

Dishes

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  Top Blade Lamb

  Top loin lamb is made from the top loin part of the sheep, which has tender meat with evenly distributed fat. Typically, the lamb is sliced and marinated with ingredients such as scallions, ginger, garlic, and cooking wine, then stir-fried or boiled to preserve its fresh and tender texture.
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  Beijing-style Lamb Top Blade

  Jing Man Yang Shang Nao uses the top brain part of lamb, tender meat sliced and quickly stir-fried or boiled to preserve original flavor, enhanced with scallions, ginger, and garlic.
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  Traditional Pickled Garlic

  Traditional sugar-cured garlic uses fresh garlic, cleaned and peeled, then soaked in a brine of sugar, vinegar, salt, and water. It ferments slowly, becoming crisp with a sweet-sour taste. The process takes weeks to months, stored sealed in a cool place.
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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Slow-Brewed Plum Syrup Drink

  A traditional Chinese beverage made by slowly simmering plums, hawthorn, and tangerine peel for a rich, refreshing taste.
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  Hand-Cut Rose Lamb Shank

  Hand-cut rose lamb shank is a dish featuring lamb shank meat, blanched and sliced into petal-like shapes. Stir-fried or stewed with scallions, ginger, and garlic, it retains tender texture and rich flavor.
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  Fresh Lamb Leg Meat, Hand-Cut

  Hand-cut fresh lamb leg meat is made from the tender and flavorful leg portion of lamb, sliced by hand into thin pieces to preserve the natural texture and tenderness of the meat. It is typically prepared by boiling, quick blanching, or stir-frying to highlight the inherent deliciousness of the lamb.
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  Hand-Kneaded Noodles

  Hand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
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  Kerqin Beef and Lamb Platter

  A拼盘 featuring beef and mutton neck meat, marinated and grilled. Fresh cuts with firm texture and适量 fat, enhanced by spices and slow-cooked over charcoal for a crispy exterior and tender interior.
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  Caviar Shrimp Dumplings

  Fresh shrimp paste made from deveined and cleaned large shrimp, mixed with egg white, starch, and seasonings, then topped with caviar for a delicate and fresh taste.
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  Fresh Cut Lamb Shank

  Fresh-cut lamb shank uses tendon meat from the leg, directly cooked after fresh cutting to preserve original lamb flavor. Typically blanched or quickly stir-fried to maintain tenderness.

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