Yang Yi Yang Bang Gu Bone Sheep Leg Lamb Stew (Da Zhong Fu Le Restaurant)
Hot pot · ⭐ 4.4
No. 188, Xiaozhong Fule Yiqu
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. 188, Xiaozhong Fule Yiqu. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Chicken Feet and Shrimp Pot, Wushan Grilled Catfish, Frog and Shrimp Hot Pot.
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: 4.4
- Address: No. 188, Xiaozhong Fule Yiqu
- Popular dishes: Spicy Chicken Feet and Shrimp Pot, Wushan Grilled Catfish, Frog and Shrimp Hot Pot, Wang Po's Large Shrimp, Lamb Tail and Large Lamb Bone Pot
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Dishes
Spicy Chicken Feet and Shrimp PotFengjiao Daxia Pot features chicken feet and fresh shrimp, blanched and simmered with various seasonings. Tender chicken feet and succulent shrimp create a rich, flavorful broth blending seafood and poultry tastes.
Wushan Grilled CatfishWushan grilled catfish is a dish featuring fresh catfish, marinated and grilled over charcoal or in an oven until the skin is slightly charred and the flesh tender, often enhanced with scallions, ginger, and garlic.
Frog and Shrimp Hot PotFrog and shrimp hot pot features frog and shrimp as main ingredients, with onions, green peppers, garlic, and ginger. After blanching, they are stewed or stir-fried with seasonings. The broth is rich and the ingredients tender.
Wang Po's Large ShrimpWang Po's Large Shrimp is made primarily with large shrimp, marinated with various spices and seasonings before cooking. It features a bright red color, tender shrimp meat, and a rich flavor.
Lamb Tail and Large Lamb Bone PotMade with lamb tail and large lamb bones, cooked slowly to retain the original flavor.
Medium-sized lamb bone potA lamb bone stew made with lamb bones as the main ingredient, combined with potatoes, carrots, onions, and spices like ginger, scallions, and star anise, simmered in water or broth. Slow cooking extracts collagen from the bones, creating a rich, flavorful broth.
Lamb Shank PotThe lamb shank pot dish is primarily made with lamb shanks, paired with vegetables such as potatoes and carrots, and seasoned with aromatics like green onions, ginger, garlic, star anise, and cassia bark. It is slowly stewed over low heat. The finished dish features a rich, flavorful broth, tender meat, and abundant marrow.
Old Beijing Lamb Spine Hot PotOld Beijing Lamb Spine Hot Pot is a traditional Beijing dish made with lamb spines and various spices simmered slowly. The lamb meat is tender, the broth is rich, and the flavor is fragrant and spicy, with a unique taste.