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Jing Cheng Jiu Men Lao Beijing Qingzhen Shuan Rou · Yang Xiezi

Hot pot · ⭐ 4.4

Second Grain Store, Luguo East Community, Luguo East Street (opposite Building 57, Yongle East Residential Community)

Dishes

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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Snow Drifting over the Capital Gate

  A dish made with soft tofu and ingredients like ham and mushrooms, steamed to perfection for a delicate, savory flavor.
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  Large Baby Bok Choy

  Da Wang Yao Cai is a dish primarily made with large baby bok choy. The vegetable is washed, broken into pieces, and either blanched or stir-fried, seasoned with garlic, ginger, and optionally meat or seafood for enhanced flavor.
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  Hand-Cut Beef

  Hand-cut beef is a dish made from premium beef that is manually sliced into thin pieces. To prepare it, the beef is first de-tendoned and then cut against the grain into thin slices, which are marinated with appropriate seasonings before being quickly stir-fried or boiled in a hot pot.
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  Spiced Egg with Charred Peppers

  Burned pepper and egg is a dish featuring boiled eggs and roasted green peppers. The eggs are peeled and stir-fried with the peppers, which are charred or fried, skinned, and cut into pieces to infuse the egg with rich pepper aroma.
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  Niu Jie Specialty Baked Flatbread

  Niu Jie Yi Pin baked flatbread is a baked pastry made with flour dough and filled with seasoned beef, scallions, and seasonings. The dough is rolled into a circle, filled, sealed, then baked until golden and crispy.
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  Premium First-Class Beef Tenderloin

  Premium Grade One品肥牛 features优质 beef slices with onions and green peppers, stir-fried or blanched to preserve natural flavors. Tender and smooth, it's a classic dish.
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  Premium Xilingol Lamb

  Premium Xilingol lamb from Inner Mongolia's Xilingol League features tender meat with even fat distribution. Made with fresh lamb, it's blanched to remove odor and gently stewed or steamed in water to preserve its natural flavor.
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  Lamb Back Flower

  Yangbei Hua is a dish featuring lamb back meat, sliced and rolled into flower shapes, then steamed or stewed with vegetables or seasonings to achieve tender meat and an elegant appearance.
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  Men Tou Gou Qing Shui Tofu

  Men Tou Gou Qing Shui Dou Fu is a dish made from soft tofu cooked in clear water. Main ingredients are fresh tofu and water. Tofu is cut into pieces and slowly boiled in water without any seasoning to preserve its natural freshness and tenderness.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Cucumber Strips

  Cucumber strips is a refreshing cold dish made primarily from fresh cucumbers. After washing, the cucumbers are sliced into strips and seasoned with minced garlic, cilantro, and other seasonings, then simply mixed together. This dish offers an excellent balance of color, aroma, and flavor, making it ideal for summer consumption and providing a cooling effect to relieve heat.

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