Cao Yuan Tongguo Shuan
Hot pot · ⭐ 4.5
No. B206, Xibozi North Village
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. B206, Xibozi North Village. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Handcrafted Thick-cut Lamb, Handcrafted Thick-cut Wagyu Beef, Morel Mushroom.
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: 4.5
- Address: No. B206, Xibozi North Village
- Popular dishes: Handcrafted Thick-cut Lamb, Handcrafted Thick-cut Wagyu Beef, Morel Mushroom, Sichuan pepper oil, Vegetable Platter All-You-Can-Eat
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Dishes
Handcrafted Thick-cut LambHand-cut thick lamb slices use fresh leg or shoulder meat, preserving fiber integrity. Usually blanched in water and simmered or grilled with葱姜蒜, cooking wine, etc., resulting in tender, fragrant meat.
Handcrafted Thick-cut Wagyu BeefHand-cut thick beef slices from premium cuts, ideal for hot pot or barbecue. No complex seasoning needed—cook quickly over high heat to preserve natural flavor.
Morel Mushroom羊肚 is a dish made primarily from sheep's stomach, which is cleaned and blanched before being stir-fried, stewed, or served cold. Common preparations include stir-frying with chili peppers, scallions, ginger, garlic, and other seasonings, or simmering slowly in broth until tender, preserving its unique texture.
Sichuan pepper oilSichuan pepper oil is made by frying Sichuan peppercorns in hot oil, infusing the oil with the spice's aroma and numbing flavor. Main ingredients are Sichuan peppercorns and cooking oil; careful heat control prevents burning.
Vegetable Platter All-You-Can-EatA selection of fresh seasonal vegetables like lettuce, cucumber, carrot, tomato, bell pepper, and broccoli, washed, cut, and arranged for direct consumption or with dipping sauce. Some may be briefly blanched to retain crispness.