Beijing Jingwei Rao · Copper Pot Hot Pot (Jinshui Road Branch)
Hot pot · ⭐ 4.5
No. 768, Jinshui Road (next to Shunfu Yan Family)
Dragon Mate tips
If you are traveling in China to visit Qingdao, this restaurant is worth a stop for great food. This restaurant is located at No. 768, Jinshui Road (next to Shunfu Yan Family). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Beijing-Style Braised Beef, Inner Mongolian Lamb, Premium Tripe.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Qingdao
- Category: Hot pot
- Rating: 4.5
- Address: No. 768, Jinshui Road (next to Shunfu Yan Family)
- Popular dishes: Beijing-Style Braised Beef, Inner Mongolian Lamb, Premium Tripe, Ningxia Yanchi Pool Lamb, Fresh Hand-Cut Lamb
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Dishes
Beijing-Style Braised BeefA Beijing-style dish featuring tender beef slices stir-fried with garlic, ginger, and a savory sauce, offering a rich, slightly spicy flavor.
Inner Mongolian LambInner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
Premium TripeA Sichuan-style dish made with fresh tripe stir-fried quickly with chili, Sichuan pepper, and garlic for a spicy, numbing flavor.
Ningxia Yanchi Pool LambNingxia Yanchi Pool Lamb features tender lamb from the Yanchi region of Ningxia, slow-cooked to bring out rich flavor and natural saltiness.
Fresh Hand-Cut LambHand-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.
Hot Pot Egg DumplingsHot pot egg dumplings are made by frying beaten eggs into thin sheets, wrapping them around a filling (usually minced pork, shrimp, scallions, and ginger), shaping them into dumplings, and then cooking them in a hot pot broth.
Beijing Secret SauceA rich, savory sauce made with fermented bean pastes and spices, traditionally used in Beijing-style dishes like duck and noodles.
Homemade Shrimp PasteFresh shrimp paste is primarily made from fresh shrimp. After removing the shells and intestinal veins, the shrimp are chopped or ground into a paste. Add salt, egg white, starch, and a small amount of cooking wine, then mix thoroughly. After marinating, shape the mixture into small balls by hand or with tools, and cook until done.
Calcium-Rich Crispy Lamb BonesHigh-calcium脆骨羊肉 features羊脆骨 and羊肉 as main ingredients. After blanching, they are stewed with ginger slices, green onions, and other seasonings, resulting in tender meat that is well-seasoned while retaining the crisp texture of the bone. During cooking, an appropriate amount of calcium supplement or calcium-rich ingredients is added to enhance the nutritional value of the dish.
Yuan Yang Carbon Pot (Clear Soup + Spicy Soup)Yuan Yang Carbon Pot is a double-flavor hot pot with clear soup and spicy soup. Main ingredients include beef, mutton, and vegetables. The ingredients are first cooked in clear soup and then served with spicy soup.
Yin-Yang Hot PotA double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.