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Jiu Bao Yuan (Shuang Ju Dian)

Hot pot · ⭐ 4.7

Floors 1–2, Building Y6, Courtyard 36, Guangqu Road (610 meters northeast of Exit F, Shuangjing Station, Line 7)

Dishes

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  Top Brain

  Onglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Small Three Forks

  Xiaosancha is a traditional dish primarily made with pork, chicken, and fish. To prepare it, the three types of meat are first sliced into fine threads, then combined with an appropriate amount of vegetable丝 (strips), and simmered in rich broth. Finally, seasonings are added and the mixture is stir-fried evenly to allow it to fully absorb the broth, resulting in a dish with rich layers of flavor.
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  Mountain Spring Water Hot Pot

  Hot pot made with fresh mountain spring water as broth, served with beef, lamb, vegetables, mushrooms, and tofu. The spring water is heated and seasoned, then ingredients are quickly cooked in it to preserve their natural flavors.
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  Jubao Yuan Mixed Salad

  Zhaobao Yuan large mixed salad is a cold dish made with various fresh vegetables such as cucumber, carrot, bean sprouts, wood ear mushrooms, and seaweed, blanched or soaked, drained, then mixed with seasonings.
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  Braised Napa Cabbage with Prosperity

  Made primarily with napa cabbage, enhanced with ham, mushrooms, and shrimp, blanched and then stewed or steamed with seasonings. The dish features rich colors and distinct layers, highlighting the natural flavors of the ingredients.
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  Grassland Lamb

  Grassland lamb mutton is made from fresh lamb, carefully marinated and slowly grilled over charcoal until crispy on the outside and tender on the inside. Served with a specially crafted sauce that highlights the unique aroma of the lamb.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Sirloin S Beef Tenderloin

  Sirloin S beef tenderloin is a high-quality beef cut, sliced and cooked by pan-frying or stir-frying. The main ingredient is beef, with a tender and firm texture.
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  Snowflake Ribeye Wagyu

  Premium Japanese Wagyu from the ribeye area, known for its fine marbling and rich flavor, typically grilled or seared to perfection.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.

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