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Jiu Bao Yuan (Li Yuan Branch)

Hot pot · ⭐ 4.5

No. 110, Liyuan Road

Dishes

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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 Mahjong

  Traditional Mahjong is a stir-fried dish made with pork, shrimp, eggs, carrots, and green peas. Ingredients are diced and mixed with egg liquid, then cooked and shaped like mahjong tiles—common in Chinese home cooking or banquets.
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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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  Traditional Pickled Garlic in Fermentation Jar

  Ancient method pickled garlic with fresh garlic, boiled in a mixture of rock sugar, white vinegar, water, and a pinch of salt. After cooling, it's sealed in jars for natural fermentation over weeks to achieve a sweet-sour flavor.
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  Big Three Cross

  Dà Sānchā is a dish made primarily from pork tenderloin, eggs, and green peppers. The pork is sliced into strips, mixed with egg liquid, combined with green pepper strips, and then fried or pan-fried. It has a crispy exterior and tender interior with rich texture.
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  Mountain Spring Water Pot

  Fresh mountain spring water is used as the broth in a large pot, blending seasonal vegetables, mountain delicacies, and meats. Ingredients are slowly simmered in the clear spring water, preserving their natural flavors. The broth is rich and flavorful, while the ingredients remain tender and succulent.
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  Premium Fresh Tripe

  Premium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
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  Lamb Neck

  Lamb neck is a flavorful cut often braised or stewed with spices, offering tender meat with rich taste.
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  Beef Tenderloin

  Beef brisket top is a dish made primarily with beef slices and seasoned with a specially prepared sauce. The main method involves quickly pan-frying the beef slices and then serving them with a rich, flavorful sauce, resulting in an appealing color and aroma.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
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  Fresh Meat Delight

  Fresh Meat Duo features pork as the main ingredient, carefully selected and processed for a tender texture. The dish includes two unique preparations of fresh meat: one is pan-seared meat chops, golden and crispy; the other is slow-cooked meat pieces with rich, savory sauce. Together, they create a distinctive and memorable flavor.
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  Sesame Sauce Flatbread

  Sesame paste flatbread is made primarily from flour, combined with sesame paste, oil, and other seasonings. The dough is fermented, wrapped around a sesame paste filling, then brushed with sesame seeds and baked until golden and crispy.

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