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Xin Jing Xi · Beijing Xiau Rou (Wangfujing In88 Store)

Hot pot · ⭐ 4.7

2nd Floor, Wangfujing Yintai IN88

Dishes

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  Origin Mushroom Basket

  Wild Mushroom Basket is a dish featuring various fresh wild mushrooms like matsutake, boletus, and chicken of the woods, lightly stir-fried or simmered with vegetables and seasonings.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Hand-Cut Ximeng Mei Hua Lamb

  Hand-cut Ximeng梅花羊肉 uses fresh lamb from Xilingol League, Inner Mongolia, hand-sliced and quickly cooked. Main ingredient is lamb shoulder meat, paired with basic seasonings like scallion, ginger, and garlic, prepared by stir-frying or boiling.
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  Osmanthus Taro Custard

  Guìhuā Shānyào Lào is a dessert made by steaming yam, mashing it into a smooth paste, then mixing with sugar, milk or cream. It's delicately smooth with osmanthus flowers on top for a fresh aroma. No complex seasonings are added, highlighting the natural flavor of yam and the fragrance of osmanthus.
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  Wuyi Mountain Da Hong Pao

  Wuyi Mountain Da Hong Pao is a dish featuring the specialty Da Hong Pao tea from Wuyi Mountains, typically stewed or steamed with chicken, pork, or seafood to absorb the tea aroma. Cooking requires precise heat and timing to blend the tea fragrance into the dish while preserving the tenderness of the ingredients.
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  Flowing Sand Brown Sugar Cake

  A流沙红糖饼 is a baked pastry made with flour dough wrapped around a brown sugar filling. The dough is kneaded, divided, rolled thin, filled with cooked brown sugar, sealed, and baked until golden and crispy.
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  Australian Grass-fed Beef Top Sirloin

  Australian grass-fed beef tenderloin uses imported Australian grain-fed beef from the upper shoulder area, with tender meat and even fat distribution. Marinated and cooked by pan-searing or charcoal grilling to preserve its natural flavor.
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  Classic Crispy Beef Tripe

  Fresh tripe is sliced thickly, quickly blanched, then stir-fried with garlic, chili, and Sichuan peppercorns for a crisp texture and authentic flavor.
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  Beijing-style Sugar-Oil Flatbread

  Old Beijing sugar oil cake is a traditional Beijing snack made primarily from flour, with sugar and oil added. After the dough has fermented, it is rolled into thin pancakes, coated with a layer of sugar-oil mixture, and then baked until golden and crispy.
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  锡盟草饲180天羔羊肉300g

  主要食材为锡林郭勒草原放牧饲养180天的羔羊肉，每份净重300克。通常采用切片或切块处理，可适用于涮煮、烧烤或快炒等烹饪方式。
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  Simmental Grass-fed Lamb 180 Days 300g

  This dish features tender lamb from the Simmental region, grass-fed for 180 days. A carefully prepared 300g portion of lamb highlights its natural aroma, preserving the rich flavor of mutton while emphasizing its distinctive grass-fed taste.
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  Fresh Cut Wagyu Beef Top Sirloin

  Selected grain-fed lamb top blade, fresh-cut and marinated with simple seasonings, then cooked by pan-searing to preserve the lamb's tender texture and natural flavors.

Reviews

• noble_tamarind
  Went to a copper pot hotpot place on the second floor of a mall and honestly the vibe was really nice — they've got these big floor-to-ceiling windows and you can see the old courtyard buildings right across the street, super pretty at night. The lamb was the star though, no contest. It's this grass-fed baby lamb stuff that's been raised for 180 days and it literally melts in your mouth, like you dip it in the bubbling broth for just a few seconds and it's done. There's this subtle milky flavor to it too which I wasn't expecting, and they give you this special green onion sauce that's kind of fresh and cuts through the richness. Also the beef tripe was on point — they call it the 8-second tripe, you literally just flash it in the pot for 8 seconds and it's perfectly tender and crisp, I kept ordering more. Service was great too, friendly staff and the sauce bar has tons of options so you can mix your own dipping sauce however you want. Honestly one of the most comfortable hotpot meals I've had in Beijing, would totally come back.