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Jiu Bao Yuan (Xiangshan Branch)

Hot pot · ⭐ 4.5

No. 168-3 Beihanhe Road

Dishes

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  Top Brain

  Onglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
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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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  Small Three Forks

  Xiaosancha is a traditional dish primarily made with pork, chicken, and fish. To prepare it, the three types of meat are first sliced into fine threads, then combined with an appropriate amount of vegetable丝 (strips), and simmered in rich broth. Finally, seasonings are added and the mixture is stir-fried evenly to allow it to fully absorb the broth, resulting in a dish with rich layers of flavor.
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  Jingtailan Big Pot

  Jingtailan stew is a slow-cooked dish featuring pork, potatoes, carrots, and green peppers. Ingredients are cubed and simmered together in a large pot until tender and flavorful.
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  Fresh-Fried Chili Oil

  Freshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
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  Premium Lamb Hot Pot

  This dish uses high-quality lamb, carefully cut to preserve its tender parts. During cooking, the lamb is marinated and then simmered in a specially prepared hot pot base, maintaining its tenderness and juiciness.
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  Premium Fresh Beef Tripe

  Premium fresh beef tripe is made from fresh beef tripe, which is cleaned and then cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It can be enhanced with aromatics such as green onions, ginger, garlic, and chili peppers. Some recipes also include soy sauce and cooking wine for seasoning.
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  High-Calcium Lamb

  High-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
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  Fresh Sliced Cucumber Strips

  Freshly sliced cucumber sticks are made by peeling and cutting cucumbers into thin strips, served cold without cooking. Main ingredient is cucumber; simply mix with salt, sugar, vinegar, or garlic after slicing.
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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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  Sesame Sauce Dip

  Sesame sauce is made from sesame paste, soy sauce, vinegar, garlic, sugar, and sesame oil, sometimes with chili oil or scallions. Mix sesame paste with warm water until smooth, then add other ingredients to create a thick dipping sauce.
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  Cucumber Sticks (Mutton)

  Cucumber Sticks (Mutton) is a dish made with cucumber and mutton as the main ingredients. Cucumber is cut into strips, and mutton is sliced and stir-fried with cucumber, offering a crisp texture and tender meat.

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