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Cao Peng Zi Copper Pot Hot Pot

Hot pot · ⭐ 4.7

60 meters west of the intersection of Lingyuan Street and Tongshan Road

Dishes

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  Steamed Oyster in Original Juice

  A dish made by steaming fresh oysters with garlic and ginger to preserve their natural flavor, resulting in a tender and nutritious seafood delicacy.
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  Hand-Cut Inner Mongolian Lamb Ribs

  Freshly sliced Inner Mongolian lamb ribs, quickly cooked in hot pot for tender and flavorful meat.
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  Hand-Cut Inner Mongolia Lamb Leg

  Freshly sliced lamb leg from Inner Mongolia, tender and flavorful. Prepared by boiling or grilling to preserve natural taste, served with simple seasonings.
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  Willow Branch Large Skewer

  A Chinese barbecue dish made by grilling marinated beef and vegetables like bell peppers, onions, and mushrooms on skewers over charcoal until tender and flavorful.
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  Premium Top Blade

  Prime upper brain is made from fresh beef top blade, carefully marinated and quickly stir-fried at high temperature to retain the tenderness and original flavor of the meat. Paired with simple seasonings, it highlights the rich, authentic taste of the beef.
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  Premium Beef Upper Brain

  Prime beef ribeye from the most tender part of the shoulder, with fine texture and even fat distribution. Typically marinated and grilled or pan-seared to preserve its natural flavor.
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  Yinggu's Homemade Blood Sausage

  A traditional Chinese dish made by stuffing pig blood and seasoned pork into intestines, then steamed to create a rich, smooth texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Assorted Delicacies

  A mixed dish featuring shrimp, squid, chicken, ham, mushrooms, and green peas. Ingredients are diced, blanched, then stir-fried with葱姜蒜, seasoned, and thickened.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Homemade Blood Sausage

  Blood sausage is a traditional food made from pig blood, pork, and seasonings. Mix fresh pig blood with minced pork, add salt, pepper, scallions, ginger, and other seasonings, then fill the mixture into cleaned pig intestines and steam or boil until ready to eat.
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  White Jade Lamb Tail

  A traditional Inner Mongolian dish made from lamb tail fat and meat, slow-cooked until tender and creamy, resembling white jade in texture and flavor.
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  Ximeng Lamb Rack Roll

  A delicacy from Ximeng, this lamb rack roll features tender mutton wrapped with vegetables and grilled over charcoal for a smoky flavor.
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  Ximeng Lamb Leg

  Ximeng lamb leg uses premium lamb from Xilingol League, Inner Mongolia. The boneless leg is marinated with secret spices and then roasted or stewed. Tender meat with rich aroma.
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  Pork Bone and Pickled Vegetable Hot Pot

  Pork bone and pickled vegetable hot pot is a soup made with pork bones and pickled vegetables. Main ingredients include pork bones, pickled vegetables, and seasonings, and the cooking method is slow stewing, with a salty and fresh taste.

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