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Beishangchun · New Chinese Hot Pot (Xietang Old Street Branch)

Hot pot · ⭐ 4.7

Xietang Old Street

Dishes

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  Potato Mashed with Buckwheat Noodles

  A traditional dish from Inner Mongolia, combining mashed potatoes and buckwheat noodles for a hearty, flavorful meal.
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  Inner Mongolia Handmade Old Yogurt

  A traditional fermented dairy product made from fresh milk in Inner Mongolia, known for its rich, tangy flavor and natural texture.
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  Inner Mongolia Milk Skin Vegetable Salad

  A refreshing salad featuring Inner Mongolian milk skin and fresh vegetables, dressed with a yogurt sauce for a light and nutritious meal.
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  Large Beef Tripe

  Large pieces of beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed and sliced into large pieces, maintaining its tender texture. It is typically cooked with spicy hot pot base or spicy seasonings, but can also be涮 (blanched) in clear broth according to personal taste. During cooking, the tripe absorbs the broth, developing an appealing color and flavor.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Giant Tiger Prawn

  Prawn dish made with fresh tiger prawns, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve tender texture.
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  Songrong Mushroom Hot Pot Base

  A rich, savory broth made from fresh Songrong mushrooms and various other fungi, ideal for hot pot cooking.
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  Sea lettuce

  Sea lettuce sprout is a dish primarily made with sea lettuce sprouts. Fresh or rehydrated sea lettuce sprouts are typically cleaned, blanched, and then stir-fried with other ingredients such as minced garlic and chili peppers, or served cold in a dressing. The preparation method is simple and emphasizes preserving the crisp and tender texture of the sea lettuce sprouts.
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  Australian Wagyu Ribeye M9

  Premium Australian Wagyu ribeye with marbled fat, slow-cooked to preserve juiciness and deliver a rich, tender flavor.
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  Beef and Mutton Four Seas

  Beef and Mutton Four Seas is a Chinese dish combining beef and mutton, primarily prepared by stewing or braising. The meat is tender, the broth rich, with a savory-slightly spicy flavor and subtle five-spice aroma, reflecting traditional Chinese cooking techniques.
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  Bamboo Mushroom

  Bamboo fungus dishes use bamboo fungus as the main ingredient, combined with carefully selected ingredients such as chicken and shrimp, and prepared by steaming or stewing. The freshness of the bamboo fungus blends perfectly with the textures of the ingredients, resulting in a rich and flavorful broth that is also highly nutritious.
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  American Angus Wagyu Beef

  Premium American Angus Wagyu beef with marbled texture, slow-cooked or grilled to perfection, served with a signature sauce for rich flavor.
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  American Angus Wagyu Beef (Qixi Limited Edition)

  Premium American Angus wagyu beef, slowly roasted at low temperature for a crispy exterior and tender interior, preserving its natural flavor. Limited edition for Qixi Festival, served with a specially crafted sauce for rich, layered taste.
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  Tiger Grouper

  A classic Cantonese dish made by steaming fresh grouper fish with ginger, scallions, and garlic. The delicate flesh is tender and naturally flavorful.
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  Albas Lamb Snowflake Meat

  Premium lamb from the Albas region, known for its marbled texture and tender flavor, prepared using gentle cooking methods to preserve natural taste.

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