Wangfujing's Michelin-starred copper pot shabu-shabu meat is cooked around the stove in autumn and winter.

🥢A friend I haven’t seen for a long time came to Beijing. It’s just the beginning of winter in Beijing and it’s perfect to eat hot-pot meat in a copper pot. Book a spot in advance and have a great time together! With the heat rising, we fulfilled our promise to meet once a year ❤️ 🍽️Restaurants listed in the Michelin Guide, On the 5th floor of Wangfujing Joy, Just go straight up the stairs~ Come to the door on a weekend night and wait for a table. Fortunately I made a reservation in advance hahaha. 🎍The environment is very good, more suitable for business banquets, family and friends gatherings, The service is also quite attentive. There are both large and small tables in the lobby. The distance between tables is also relatively comfortable. Private rooms have low consumption. 🍲A small cloisonne pot for each person, Eat slowly at your own pace, Enjoy the warmth of a meal cooked around the stove. 🍽What did you eat👉🏼 ・🐑Dry-aged leg meat for 18 days💰179 Have you ever eaten dry aged steak? This is the first time I’ve heard of dry-aged mutton shabu-shabu. It's a specialty of the store. It tastes little different from normal hand-cut meat. There is no dry-aged flavor. Maybe once you rinse it and add the sesame sauce, you won’t be able to feel it at all 😂 ・🐏Wuzhumuqin fresh pork belly💰98 I really love Sheep Shang Nao! It tastes firm, tender and full of meat. ・🥩Ujimqin fresh lamb spine💰79 Ujimqin fresh shoulder💰88 Ximeng grass-fed lamb💰79 Ximeng grass-fed high calcium mutton💰79 The quality of both hand-cut and cold-cut meats is okay; It just depends on personal preference~ ・🪽Lenghai natural fish maw💰138 After being cooked and dipped in sesame sauce, it turns out to be surprisingly delicious! ・🍄‍🟫Yunnan Chuxiong Boletus💰88 The porcini mushrooms cut into large pieces have thick flesh. Be sure to cook it for enough time! Otherwise you may have diarrhea