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Jingchen Jubao · Old Beijing Stewed Meat · BBQ · Home-Style Cuisine

Hot pot · ⭐ 4.4

Xiaoya Fishing Village (Capital Airport Branch), Gequ Village, Songzhuang Town, Tongzhou District, Beijing

Dishes

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  Sichuan Boiled Carp

  Sichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
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  Roasted Lamb Leg

  Roast lamb leg is a dish primarily made with lamb leg as the main ingredient. The preparation process mainly includes marinating and roasting steps until the lamb leg turns golden on the outside and the meat becomes tender.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Baked Tianban Lamb

  Grilled lamb on a hot plate is a dish featuring lamb as the main ingredient, typically using fresh leg or shoulder meat sliced and cooked with onions, green peppers, and seasonings in a special baking dish. High heat roasts the lamb until tender, absorbing the flavors of the ingredients while developing a slightly charred aroma.
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  Premium Lamb Spine

  Premium lamb spine ribs are primarily made from lamb vertebrae, blanched to remove odor, then simmered with various spices and seasonings. During preparation,辅料 such as ginger, scallions, star anise, and cassia bark are typically added, slowly stewed over low heat to make the meat tender and the broth rich.
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  Five Blessings Assorted Platter

  A cold platter featuring chicken breast, shrimp, ham, cucumber, and carrot, carefully sliced or diced and arranged neatly. Some ingredients are blanched or steamed to preserve their natural flavor and texture.
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  Xi Meng Lamb

  Ximeng lamb uses tender lamb from Xilingol League, Inner Mongolia. After cleaning and cutting, it's stewed or grilled, preserving its natural flavor. Commonly seasoned with scallions, ginger, and garlic.

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