Jingdong Sheng Copper Pot Shabu-Shabu

In August, I embarked on a culinary adventure with my friends, indulging in gourmet food and photography, while exploring the […]

In August, I embarked on a culinary adventure with my friends, indulging in gourmet food and photography, while exploring the petty bourgeoisie lifestyle. Our journey took us to the vibrant city of Shanghai, where we discovered the authentic taste of old Beijing copper pot shabu-shabu at Jingdong Sheng Copper Pot Shabu-Shabu.

**Visiting Guilin Park, Shanghai: A Culinary Adventure**

**Date of Publication:** August 26, 2021, 08:07 AM

From the south’s spicy Sichuan hot pot to the north’s flavorful old Beijing copper pot shabu-shabu, each region boasts its own culinary delights. The latter, with its clear and nourishing soup and the bright red meat slices dipped in sesame paste, offers a unique dining experience. To our delight, we found this authentic experience right here in Shanghai.

**Jingdong Sheng Copper Pot Shabu-Shabu: A Taste of Authenticity**

**Address:** 3rd floor, No. 124-4 Tianlin Road (next to Hong Kaijia), Shanghai

**Transportation:**
1. An 880-meter walk from Exit 6 of Guilin Park Station on Metro Lines 12 and 15.
2. A 290-meter walk from the Tianlin Road Guilin Road Station of Bus No. 89.

**Business Hours:** 11:00 AM – 10:00 PM

**Per Capita Consumption:** 110 yuan

**Features:**
– Authentic copper pot shabu-shabu

**Service:**
– A warm welcome to diners’ seats
– Tea delivery to diners
– Guidance on placing orders
– Soup refills and tea service
– Checkout assistance

**Environment:**
The restaurant is not just about delicious food; it’s also a memory symbol of a courtyard with a unique charm. With its square tables, long benches, bright red doors, and red lanterns, along with the fresh and characteristic floral designs, the ambiance is a blend of traditional elegance and modern cuteness.

Join us as we follow our camera to taste the authentic copper pot shabu-shabu that has found a home in the heart of Shanghai.In the expensive Tianlin Road in Shanghai, one can leisurely enjoy the most authentic copper pot shabu-shabu in a two-story retro courtyard. This life is truly better than that of an immortal.

[Dishes]
“A copper pot, a bowl of clear water, two or three slices of ginger and scallions.” These simple twelve characters contain all the锅底 of old Beijing copper pot mutton shabu-shabu. Clear water is the only standard to test the quality of meat. This fully shows the characteristics of northerners, rough and bold yet not lacking in delicacy. Using the simplest ingredients and the best quality meat to make the most delicious food.

In addition to competing in meat quality, clear soup shabu-shabu also depends on the dipping sauce. Without the support of the dipping sauce, it always seems to lack something. Even vegetables are carefully prepared, and chili oil is also made by hand. If one can pay attention to such details, presumably the shabu-shabu can’t be bad.

Sliced mutton, sliced upper brain of mutton, sliced beef, sliced upper brain of beef and other thin slices. After a few quick dips, they are fat but not greasy and lean but not tough when entering the mouth. Coupled with complete accessories, it relieves greasiness and adds charm. The chef’s knife skills are also very remarkable. Beef upper brain mutton, mutton upper brain.

Black-bone chicken rolls: Rolls made of black-bone chicken meat for hot pot. Take them out after a few seconds of cooking. They are tender, fragrant and a good health product.Lamb skewers not only smell fragrant but also taste even more delicious when eaten. The red and white mutton is charred and bright after being roasted, with drops of precarious mutton oil dripping on a string of mutton. The whole body is golden and translucent, twinkling under the light. The precarious mutton oil covers this layer of mutton, placed irregularly on a large plate, and just looking at it makes people’s appetite open, their appetite increase greatly, and they salivate.

Take a bite and savor it in your mouth; you will find the lamb to be very delicate and incredibly tender, satisfying to the extreme. Key point: It must be eaten while hot. If it cools down, place it on the top of the copper pot to let the steam warm it up, ensuring the lamb skewers do not become overly tough.

The variety of beverages is so vast it can make one’s eyes spin. The waitstaff mentioned that their establishment adheres to the philosophy of ‘Would rather have one person come a thousand times than have a thousand people come once’, dedicating their efforts to preparing every dish with care. The power of food is truly magical, and for the first time, I felt that hot pot is a healing treasure for the scorching summer days.