Hutong Iron Pot Stew (Guanyin Temple North Li Small Courtyard Branch)
Northeastern Chinese cuisine · ⭐ 3.9
No. 25, Shuanghe South Lane, Building 2
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 No. 25, Shuanghe South Lane, Building 2. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farmers' Harvest Stew, Homemade Small Flower Bun, Stewed Goose with Country Flavor.
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: Northeastern Chinese cuisine
- Rating: 3.9
- Address: No. 25, Shuanghe South Lane, Building 2
- Popular dishes: Farmers' Harvest Stew, Homemade Small Flower Bun, Stewed Goose with Country Flavor, Pork Rib and Potato Pot, Free-range Rooster Pot
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Dishes
Farmers' Harvest StewFarmhouse harvest stew made with seasonal vegetables like potatoes, carrots, corn, and green beans, combined with pork belly or chicken, seasoned and slowly simmered until tender.
Homemade Small Flower BunHomemade small flower buns made from flour and yeast, shaped into flowers after fermentation and steaming without added seasonings to preserve the natural flavor of the dough.
Stewed Goose with Country FlavorFarmhouse stewed goose is a炖 dish using goose meat as the main ingredient, typically whole or cut pieces, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, slowly simmered until tender. Potatoes and vermicelli are often added for richer flavor.
Pork Rib and Potato PotPork rib and potato stew features blanched ribs and diced potatoes simmered together with scallions, ginger, garlic, soy sauce, and cooking wine, slow-cooked until the meat is tender and the potatoes absorb the rich flavors.
Free-range Rooster PotStir-fried free-range rooster pot is primarily made with free-range rooster, paired with vegetables such as potatoes, carrots, and green peppers, and seasoned with ingredients like ginger slices, scallions, and star anise. After blanching, the chicken is slowly stewed with the ingredients to achieve tender, flavorful meat.
江团鱼Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
Beef and Scallion DumplingsBeef and scallion dumplings are made primarily with fresh beef and scallions. The beef is minced and mixed with finely chopped scallions, then seasoned with salt, soy sauce, ginger paste, and other seasonings. The mixture is wrapped in dough made from flour and cooked by boiling or steaming.
Premium Beef Tendon and Brain Hot PotA premium pot of beef offal featuring beef tendons, tripe, and shank, simmered with potatoes, carrots, and tofu skin, along with soy sauce, star anise, cinnamon, and ginger. First blanched to remove odor, then slowly stewed until tender and flavorful.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.