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Jing Xin Mu Yuan Copper Pot Hot Pot · Male Goat Leg · Barbecue (Yizhang Store)

Hot pot · ⭐ 4.8

Unit H021, 1st Floor, Shanghai Salon Phase II, Tianbao Middle Road (15 meters right after Qiao Bashu Roast Fish, beside the escalator)

Dishes

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  Condiment Dish

  Small condiment dishes are common in Chinese cuisine, typically made from various seasonings like minced garlic, ginger, green onions, cilantro, chili oil, soy sauce, vinegar, and sesame paste, tailored to regional tastes and dishes for enhancing main courses or as dipping sauces.
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  Small Copper Pot

  A dish cooked in a small copper pot, featuring pork, tofu, cabbage, and vermicelli. Ingredients are simmered in water to blend flavors. Seasoned with salt, soy sauce, and spices, then slowly stewed over medium-low heat until fully infused.
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  Muyuan Special Sesame Paste

  Muyuan Special Sesame Paste is a special sauce made primarily from sesame paste, peanut flakes, sesame oil, and seasonings. It has a rich texture and unique fragrance, often used for mixing vegetables or dipping.
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  Muyuan Premium Lamb

  Muyuan Tribute Lamb uses premium lamb as the main ingredient, cleaned and cut into pieces, then slowly stewed with traditional methods using辅料 like ginger slices and green onion segments to preserve the original flavor of the lamb.
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  Muyuan High-Calcium Lamb

  Muyuan high-calcium lamb uses fresh lamb as the main ingredient, combined with Muyuan's special calcium-rich seasoning, slow-cooked to tender perfection, releasing full nutritional benefits.
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  Muyuan Premium Beef Top Blade

  Muyuan Shangnai beef uses beef from the top blade cut, marinated and then boiled or grilled. Tender with even fat distribution and rich flavor.
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  Muyuan Snowflake Beef

  Muyuan Snowflake Beef features premium snowflake beef with onions and green peppers, quickly blanched or simmered. Tender with fine texture, paired with crisp vegetables, the dish boasts a bright color.
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  Goat Spine Hot Pot

  羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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  Goat Spine Hot Pot

  The lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
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  Plum-Flavored Yang

  Suanmei Yang is a dish featuring bayberries as the main ingredient, typically cooked with sugar and vinegar to soften the fruit and create a rich, sweet-sour sauce. A touch of rock sugar or honey can be added for flavor, along with ginger slices to enhance aroma and reduce any fishy taste.
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  Fresh Fried Chili Oil

  Freshly fried chili oil is made by heating chopped dried chilies with vegetable oil to infuse the flavor into the oil, creating a bright red seasoning. Aromatics like Sichuan peppercorns, scallions, and ginger are often added during preparation.

Reviews

• pewter_chestnut
  This hotpot and lamb spine place is near Yizhuang Shanghai Salon, and honestly the vibe is really cool — clean but with that old Beijing retro feel, super atmospheric. The star of the show is definitely the lamb spine, supposedly from Inner Mongolia. The meat isn't a ton but the flavor is amazing, you can really taste the difference. The hotpot meat options are solid too, the high-calcium lamb and the snowflake fatty beef were both great quality and really nicely plated. The service was so warm — they brought out a yellow peach can for us on the house, made us fresh chili oil, even helped us grab some drinks. That kind of stuff really makes a difference. We got a set menu for like 100-something kuai for two and left totally stuffed, honestly such a good deal. Great for hanging out with friends or a casual work dinner. Heads up though — weekend dinner rush, you might have to wait a bit, so try to go off-peak if you can.