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Ba Shu Wang Po Da Xia (Beijing Fangshan Yanlonghui Store)

Hot pot · ⭐ 4.8

No. 5 Ziyang Middle Road, Fangshan District; Ground Floor, Building 5, Yanlonghui Life Plaza

Dishes

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  Northeast Sticky Corn

  Northeast sticky corn, made from fresh corn cobs that are steamed to preserve their natural flavor. The sticky corn kernels are plump and golden yellow, with a soft, chewy texture and sweet taste—this is a specialty ingredient from the Northeast region. It can be served as a staple food or snack and is beloved by locals.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Bashu Wang Po's Large Shrimp

  Bashu Wang Po's Large Shrimp is a dish made primarily with fresh shrimp, stir-fried with seasonings such as doubanjiang (fermented broad bean paste), chili peppers, Sichuan peppercorns, ginger, and garlic. The shrimp are deveined with tails left intact, then fried or quickly stir-fried and mixed with the seasoning to absorb flavor, resulting in a鲜香弹牙 (fresh, fragrant, and chewy) texture.
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  Crispy Sichuan Tripe

  Bashu Crisp Tripe is a Sichuan dish primarily made from beef tripe. After cleaning and processing, it is quickly blanched in boiling water until tender and crisp, then mixed with seasonings such as garlic, chili oil, Sichuan pepper powder, and cilantro.
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  Hand-stretched noodles

  Hand-stretched noodles are a traditional dish made primarily from high-quality flour. The dough is manually stretched into long, thin strands, then boiled and served with various broths or seasonings. The texture is chewy and smooth.
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  Signature Shrimp Hot Pot

  Signature shrimp pot features fresh large shrimp with tofu, greens, and vermicelli, simmered in broth or water. Shrimp and vegetables are cooked together with seasonings to blend flavors.
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  Premium Lamb Shoulder

  Premium lamb is made from fresh lamb meat, marinated and then cooked by stewing or grilling. The lamb is tender and retains its original flavor, typically enhanced with seasonings such as green onions, ginger, and garlic.
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  Special Noodle Sheets

  Specialty noodles are made from优质 flour, paired with精选 meats and vegetables, carefully simmered to create soft noodles and rich broth, offering a nutritious and flavorful dish.
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  Corn and Potato

  Corn and potato is a home-style dish made primarily with fresh corn and potatoes. The preparation is simple: first wash and cut the corn and potatoes into pieces, then boil them in water until cooked through, and finally add an appropriate amount of salt and seasonings.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Crispy Fried Pork Strips

  Fresh-fried small pork slices is a dish made primarily from pork, which is marinated and then deep-fried. The pork is cut into bite-sized pieces, seasoned with spices to absorb flavor, then fried in hot oil until golden and crispy. After frying, it is removed and drained of excess oil.

Reviews

• Alex_12
  Stopped by after work on a weekday since it was right on my way, and the place is on the first floor of a mall so super easy to find. The shrimp were fresh and had that perfect bouncy texture, and the broth was spicy and flavorful — honestly so satisfying, I ate it pretty fast. The staff were really nice, kept topping up the broth whenever I needed, and even brought me a little yogurt drink on the house. The hand-pulled noodles they give you on the side are chewy and thick, great for cooling down the spice and filling you up. Whole vibe is quick and efficient, didn't slow me down at all on my way back. Definitely coming back.