Xiao Honglou Cantonese Hot Pot (Hangu Yu Store)
Hot pot · ⭐ 3.8
S306, Pinggu District
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at S306, Pinggu District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Eight-Head Abalone, Inner Mongolia Young Lamb, Original Yogurt.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Hot pot
- Rating: 3.8
- Address: S306, Pinggu District
- Popular dishes: Eight-Head Abalone, Inner Mongolia Young Lamb, Original Yogurt, Wagyu Ribeye, Osmanthus Taro Pancake
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Dishes
Eight-Head AbaloneAn upscale seafood dish featuring eight evenly sized abalones, steamed or braised to preserve their natural freshness, often enhanced with broth, ginger, and scallions.
Inner Mongolia Young LambInner Mongolia young lamb is made from fresh lamb raised in Inner Mongolia, with tender meat and a delicious taste. It is usually cooked by stewing, roasting, or boiling to retain its original flavor.
Original YogurtOriginal flavor yogurt is a healthy beverage made by fermenting milk with lactic acid bacteria, featuring a pure white color, delicate texture, and a balanced sweet and sour taste.
Wagyu RibeyeWagyu ribeye is made from premium Wagyu beef taken from the腰部 area, with fine texture and even fat distribution. Usually cooked by grilling or charcoal roasting to preserve its natural flavor, offering a tender and juicy experience.
Osmanthus Taro PancakeGuìhuā Shānyào Lào is a dish made primarily from yam, combined with osmanthus syrup or dried osmanthus. The peeled yam is sliced, blanched, mixed with glutinous rice flour to form a paste, then pan-fried until golden brown on both sides. It has a crispy exterior and tender interior with a fragrant osmanthus aroma.
Oil-Braised CucumberA classic Chinese home-style dish featuring fresh cucumbers simmered in a savory sauce made with oil, soy sauce, and sugar.
Chaozhou Fresh Beef BallsChaozhou fresh beef balls are made from fresh beef, minced and mixed until elastic, then shaped by hand and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance elasticity and texture.
Shuangya Shuangya Blood DuckShuangya Shuangya Blood Duck is a dish made primarily with duck blood, usually cooked by stewing or braising. It has a smooth and tender texture with a fresh and delicious taste, and is a specialty of Sichuan cuisine.
Cucumber Salad with AlmondsCucumber and almond salad is a cold dish made with cucumber and cooked almonds. Slice or cut cucumber, mix with pre-cooked almonds, then add seasonings and toss well. Simple to prepare, it emphasizes the natural flavors and texture harmony of ingredients.
Grass-fed Lamb ChopGrass-fed lamb chop is made from high-quality grass-fed lamb, sliced and cooked by roasting, pan-frying or stewing. The main ingredient is lamb, with a tender texture and unique flavor.
Fresh ShrimpFresh shrimp cooked in water with ginger, garlic, and scallions, highlighting the natural sweetness and tenderness of the seafood.