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Ke Ji Li · Xie Zi Li (Xi Bei Men Zong Dian)

Hot pot · ⭐ 4.0

1st Floor, Building 7, Xibianmen Xili, West 2nd Ring Road

Dishes

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  Haitang Fruit

  Haitang fruit is a dish primarily made from haitang berries. Fresh berries are washed and pitted, then eaten raw or sugar-preserved. They can also be stewed or made into jam with a touch of rock sugar or honey, offering a sweet-sour taste and soft, tender flesh.
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  Fried Small River Shrimp

  Fried small river shrimp is a dish made from fresh small river shrimp. After washing and drying, it's marinated with salt and cooking wine, then lightly coated in starch or flour before being fried in hot oil until golden and crispy. The exterior is crunchy while the shrimp meat remains tender.
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  Plain Lamb Shank Soup

  White soup with ordinary lamb shank uses lamb leg bones as the main ingredient, blanched to remove odor, then slowly stewed with water, ginger slices, and scallions. The broth is clear, the meat tender, preserving the original flavor of mutton.
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  Plain Lamb Spine Soup

  White soup with ordinary lamb ribs made from lamb spine bones, blanched and slowly stewed with water, ginger slices, and scallions. Clear broth, tender meat, retains the original flavor of lamb ribs.
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  Premium White Soup Hot Pot

  Premium white soup pot made from pork bones and chicken frames, slowly simmered into a clear broth. Added fresh vegetables, meats, and seafood like beef, shrimp, tofu, cabbage, and carrots, cooked until flavors blend perfectly. Minimal seasonings to highlight natural tastes.
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  White Soup Lamb Spine

  White soup with lamb spines uses lamb vertebrae as the main ingredient, blanched and simmered slowly with ginger slices, scallions, and water to create a clear broth that preserves the natural flavor of the meat without excessive seasoning.
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  Selected Large Pot

  Selected Large Pot is a traditional dish made with various ingredients cooked in a large pot. It mainly includes meat, vegetables, and seasonings, and is slowly stewed for a long time to make the ingredients fully absorb the broth, resulting in a rich flavor.
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  Red Soup Regular

  Red soup is a stew made primarily with pork, tofu, and greens, slowly cooked in red broth. The soup has a reddish color and a mild taste.
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  Premium Red Soup Pot

  Red soup premium small pot made with bone and chicken frame broth, simmered slowly with beef brisket, pork intestine, luncheon meat, tofu skin, potatoes, and greens. Rich red color, abundant ingredients, and flavorful.
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  Sesame Flatbread

  Sesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Dipping Sauce

  A dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.

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