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Derong Old Beijing Copper Pot (Yingkou Road Branch, Yangpu District)

Hot pot · ⭐ 4.5

No. 522 East YANJI Road (intersection of Yingkou Road and East YANJI Road)

Dishes

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  Donglaisun Sauce

  A traditional Chinese condiment made from sesame paste, soy sauce, and seasonings, commonly used for dipping lamb in Beijing-style hot pot.
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  Squid Ball

  Squid balls are made from fresh squid, with bones and internal organs removed, then minced into fish paste. Ingredients such as starch and egg white are added and mixed evenly. The mixture is shaped into small balls by hand or machine, then boiled in hot water until cooked.
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  Mini Lamb Roll

  A dish made by rolling tender lamb with seasoned filling into a square shape and steaming it until tender, offering a rich and savory flavor.
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  Fried Tofu Skin

  Fried tofu skin is made by deep-frying tofu sheets until crispy, offering a savory and crunchy texture often served as a vegetarian dish or side.
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  Hot Lamb Soup

  Hot lamb is a dish primarily made with fresh lamb meat, typically using lamb leg or lamb belly. The meat is cut into pieces, blanched in water to remove blood foam, then stewed with ingredients such as ginger slices and scallions to ensure the lamb is thoroughly cooked while remaining tender. A small amount of cooking wine can be added during cooking to remove fishy odor, and finally garnished with chopped scallions or cilantro.
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  Beef Short Ribs

  Beef short ribs are made from beef rib cuts, marinated and then grilled or braised. The meat is tender with clear muscle fibers, and after careful cooking, it offers a rich flavor and delicate texture.
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  Premium Lamb

  Premium lamb uses high-quality leg or shoulder meat, blanched to remove blood, marinated with scallions, ginger, garlic, and cooking wine, then slow-cooked or braised until tender and flavorful.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Beijing-style Copper Pot

  Old Beijing copper pot is a traditional Beijing hot pot dish featuring lamb slices, various vegetables, and tofu. The preparation is simple: place the ingredients into a heated copper pot and cook them in clear soup or bone broth. Once cooked, enjoy by dipping in seasoned sauces.
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  Homemade Tofu Skin Rolls

  Homemade tofu skin rolls filled with seasoned meat and steamed, offering a tender texture and rich flavor.
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  Crab Stick

  Crab stick is primarily made from fish paste, starch, egg white, and seasonings, formed by extrusion and then steamed or boiled. It has a slender cylindrical shape, with a white or slightly yellow color, soft and elastic texture, and a flavor that mimics crab meat.

Reviews

• acute_juniper_berry
  This place is a longtime local spot, you can tell the second you walk in — that classic copper pot hotpot smell and steam just hits you. We went for the lamb hotpot, got the fresh sliced lamb and these little rolled up lamb pieces, the meat was super fresh, literally a few seconds in the broth and it's done. Dip it in that sesame sauce with the chive flower paste and wow, so much flavor. The beef short rib was really good too, great chewy texture and that special sauce they had on the side was honestly amazing. Place isn't huge but it's clean and tidy, and they had these pickled garlic cloves on the table which is genius — cuts right through the richness. Everything tasted fresh and authentic, great for hanging out with friends. Would definitely come back.