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Tan Ji He Sheng - Chuan Shang Beef Hot Pot (Wangfujing Store)

Hot pot · ⭐ 4.8

Building 2, No. 65 Jianguomennei Avenue

Dishes

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  Three Flower Toe

  Three-flower toe is primarily made from beef foreleg tendon meat, finely sliced to preserve its unique pattern. It is typically cooked using high-heat stir-frying or grilling to maintain its tenderness and texture.
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  Spoon Handle

  The shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
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  Spoon Skin

  Skillet皮 is a dish made primarily from pork skin, processed by blanching, dehairing, and boiling, then sliced or cut into strips and seasoned or stir-fried. Common methods include braising, cold mixing, or stewing, with a soft, chewy texture.
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  Tendon Meat

  Anglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
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  Tenderized Meat

  Tender meat is a dish primarily made with pork, using tender cuts such as pork tenderloin or梅花肉 (marbled pork), which are sliced, marinated, and quickly stir-fried. The dish has a bright color and tender, juicy texture.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Hand-Hammered Raw Meatballs

  Hand-hammered raw meatballs made from pork or beef, finely pounded to achieve a tender texture, mixed with scallion-ginger water, egg white, and starch, then shaped into balls and cooked by boiling or steaming.
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  Fried Tofu Skin

  Fried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
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  Bamboo Mushroom

  Bamboo fungus dishes use bamboo fungus as the main ingredient, combined with carefully selected ingredients such as chicken and shrimp, and prepared by steaming or stewing. The freshness of the bamboo fungus blends perfectly with the textures of the ingredients, resulting in a rich and flavorful broth that is also highly nutritious.
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  Tan's Beef Bone Soup

  TAN's beef bone soup uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin, resulting in a rich, creamy broth. Ginger slices and green onions are added to remove odor and enhance aroma; some versions include carrots and corn to boost freshness.

Reviews

• mint_raccoon
  Honestly one of the best hotpot experiences I've had in Beijing. The Chaoshan-style hotpot here is legit — everything tasted so fresh, especially the hand-pounded beef balls. They're super bouncy and springy, and when you bite into them there's actual juice inside, crazy good beef flavor. The hanging dragon beef was so tender, literally just 10 seconds in the broth and it's done, and dip it in the satay sauce and wow, so rich and savory. The broth is beef bone-based too, which I wasn't expecting, but it's really warming and comforting. And the service was honestly better than I thought it would be — they actually helped us cook the meat at the table and paid attention to all the little details, like removing the foam from the broth. Felt super authentic overall, like a real local spot. Would definitely come back.