Surprising Beijing-style hotpot experience

It was my first time trying Old Beijing hotpot in Hong Kong, and apart from the incredibly delightful lamb, there was also a performance to watch, which made the whole experience feel amazing! 🤣 🐑 Xilingol Grass-fed Lamb (180 days) Recommended cooking time: 15 seconds. The meat is tender and fresh, pairing perfectly with the tomato soup base to highlight the natural sweetness of the lamb. 🐑 Freshly Sliced Ningxia Tanyang Lamb Shoulder Recommended cooking time: 30 seconds. With a balanced fat-to-lean ratio, this cut has a richer flavor. Best paired with the spicy soup base, it’s flavorful enough without additional seasoning. The aroma of the spice is delightful and truly satisfying! Classic Large Crispy Tripe Large slices of tripe, recommended cooking time: 8-10 seconds. It’s crunchy and pairs excellently with the restaurant’s special dipping sauce. Highly recommended! 🥬 Fresh Vegetables and Mushrooms The vegetables are incredibly fresh and sweet, while the mushrooms are delightfully crisp, giving off a very fresh taste! 🥨 Old Beijing Sugar Oil Pastry Made fresh to order, it’s crispy and flaky, somewhat reminiscent of Cantonese-style ox tongue pastry from congee shops. 🤣 Additionally, the tea served here is excellent—rich in flavor without being bitter! —————————————————— Restaurant Info: Xin Jing Xi Old Beijing Hotpot (Central) Ground Floor, Cheung Bong Building, 13-17 Stanley Street, Central