Jingge has been in Beijing for ten years, originally called Kuanbench Old Hot Pot, and was preemptively registered in the same year of its establishment, and later renamed Jingge. Now there are more than 30 branches scattered in Beijing, and their fame is comparable to Yang's hot pot, and well-known movie stars such as Fan Bingbing and Yang Ying have patronized. Jingge's service is outstanding, enthusiastic and proactive, and the reception is orderly. There are about two waiters at each table, and even when the meal is full, it is still very thoughtful, not to mention the dishes removed from the plate and added water in time, and the observation is also more detailed, and the guests will take the initiative to ask if they need help when they wash the dishes such as duck blood and shrimp slippery. Scarves and wet wipes are provided during the meal, and bags are provided for guests to store their coats in winter to avoid the smell of hot pot after eating (of course, the exhaust system is very perfect), which is quite the service level of a Japanese yakiniku restaurant.
Jingge is a Chongqing hot pot, and its name is inspired by the traditional Jiugongge butter hot pot in Chongqing. The "hot grid" in the center of the nine grids is the most happy, suitable for putting crispy and tender foods such as goose intestines, hairy tripe, beef liver, mille-feuille tripe, pork loin slices, etc., which are cooked when they are hot; The vitality of the southeast and northwest grids is relatively small but long-lasting, and some mushrooms, vegetarian dishes, and meats that are compact in texture and need to be cooked for a long time can be boiled in them, such as spicy beef, fish, shrimp slippery, yellow throat, pig brain, soy products, etc.; The rest of the lattice can be used to stew dishes such as duck blood, mushrooms, quail eggs, etc., with minimal heat and delicious cooking. The bottom of the butter pot in the well grid is decent, the spicy taste is OK, there is no numbness, fortunately, the water is added in time, and it will not feel salty when eating. With sour plum soup or free fruits, the oil is clear and spicy, and the burden on the stomach will not be too great after an hour or two.
Jingge's ingredients focus on freshness, and the taste of frequently ordered dishes such as hairy tripe, shrimp slippery, and duck intestines will not disappoint. Duck blood is more eye-catching, and some people may find it difficult to accept the bright blood red, so be cautious if you mind. It is best to soak the duck intestines for a little longer, and the fishy smell will be gone. The shrimp is slippery into two heart shapes, decorated with cherries and green leaves, the appearance is quite high, soft and elastic, and the shrimp flavor is also strong, especially popular with girls, but sometimes they will eat broken shrimp shells.
The dining environment is also good, although the decoration is simple, but not shabby. The spacing between the tables is large, and the privacy of the loose table is not bad. On the downside, some of the exhaust air is located diagonally above the seats, and the rising fog may be deflected to one side.
In the past, the media often compared the well grid with the wide bench, and from the current experience, the well grid is much better than the wide bench.
