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Chuangxing Copper Pot Hot Pot (Qingta Branch)

Hot pot · ⭐ 4.3

Qingta North Street, Qingta Subdistrict, Qingta Dongli Residential Community

Dishes

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  Our Lamb

  Our lamb dish features fresh lamb meat, typically using tender cuts, sliced or cubed and cooked by stewing, boiling, or stir-frying. Basic seasonings like scallions, ginger, and garlic are used, with some recipes adding soy sauce or cooking wine for marinating or flavoring.
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  Fresh Hand-Cut Lamb

  Hand-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.
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  Fresh Tripe Plate

  Fresh tripe dish made from beef stomach, cleaned and sliced, typically served chilled or blanched to maintain a crisp texture, paired with seasoned dressing.
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  Prime Ribeye Steak

  Premium beef eye fillet from the tenderest part of the cow, marinated and grilled over high heat or charcoal for a juicy, tender interior and a crispy, aromatic crust.
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  Premium Lamb

  Premium lamb uses high-quality leg or shoulder meat, marinated with wine, ginger, and scallions to remove odor, then slowly stewed or steamed in a clay pot to keep the meat tender. Add a few star anise or cassia bark for flavor, without excessive seasonings to highlight the lamb's natural taste.
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  Premium Lamb Slices

  Premium lamb slices made from优质羊腿肉, marinated and quickly blanched or涮煮 to keep tender. Main ingredient is fresh lamb, seasoned with葱姜蒜.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Premium Lamb Top Loin

  Premium lamb neck meat from the shoulder area, tender with even fat distribution. Sliced and quickly stir-fried or boiled to preserve the original lamb flavor.
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  Beef Tenderloin

  Beef brisket top is a dish made primarily with beef slices and seasoned with a specially prepared sauce. The main method involves quickly pan-frying the beef slices and then serving them with a rich, flavorful sauce, resulting in an appealing color and aroma.
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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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  Shrimp Balls

  Shrimp balls are a dish primarily made with fresh shrimp. The preparation typically involves mashing the shrimp meat into shrimp paste, mixing it evenly with ingredients such as starch and egg white, then shaping it by hand or using molds into small balls. Finally, the shrimp balls can be cooked to perfection through methods like boiling, steaming, or frying, resulting in a delicious and fresh taste.
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  Fresh Shrimp Dumplings

  Fresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
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  Yellow throat

  Yellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.

Reviews

• timeless_soybean
  Met up with a friend for their copper pot hotpot and it was so easy to find, right in the middle of a residential area. The lamb is sliced fresh and crazy tender — literally 30 seconds in the pot and it's ready. And that sesame paste with chili oil combo? Honestly so good, you can mix it up however you like depending on your taste, perfect if you like bold flavors. They also had these fried steamed cornbread things, super crispy outside and soft inside, and dipping them in the broth was so satisfying. The whole place has that old Beijing vibe going on, wooden tables and chairs, really nice for pics too. Veggies were fresh, especially the bamboo shoots — after cooking them the broth got even more flavorful, we literally drank every last drop.