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Old Beijing Hot Pot · Lamb Spine · Lamb Stew (Guoquan North Road Branch)

Hot pot · ⭐ 4.7

No. 95 Guoquan North Road

Dishes

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  Traditional Clear Soup Pot

  Traditional clear soup pot uses a clear broth as its base, with various vegetables, meats, and seafood added. Ingredients are cooked by dipping and boiling, preserving the original flavors of the ingredients.
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  Freshly Simmered Lamb Spine Hot Pot

  Fresh lamb spines simmered with spices and secret seasonings, served in a rich, aromatic broth perfect for winter warmth.
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  Hand-Cut Lamb Shoulder Blade

  Hand-cut lamb shoulder blade, tender and flavorful, perfect for hot pot or stir-fry.
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  Signature Lamb Spine Hot Pot

  Signature lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, vermicelli, and cabbage, simmered in a secret spice blend. Lamb spine refers to the spinal bones, rich in collagen and tender in texture. Aromatic spices and seasonings create a rich, fragrant broth.
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  Hot Lamb Soup

  Hot lamb is a dish primarily made with fresh lamb meat, typically using lamb leg or lamb belly. The meat is cut into pieces, blanched in water to remove blood foam, then stewed with ingredients such as ginger slices and scallions to ensure the lamb is thoroughly cooked while remaining tender. A small amount of cooking wine can be added during cooking to remove fishy odor, and finally garnished with chopped scallions or cilantro.
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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Spicy Lamb Spine Soup

  Red broth lamb spine is a dish featuring lamb vertebrae, typically simmered with chili, Sichuan pepper, ginger, scallion, and star anise. After blanching to remove odor, it's slowly stewed with spices until tender and flavorful.
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  Suni Te Sheep Tail Fat

  Suni Teel fat is the tail fat of Inner Mongolia's Sunite sheep, cleaned and cut into pieces or slices for frying or stewing. It has a delicate texture and rich oil content, often used as broth or seasoning to enhance aroma and taste.
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  Suniite Lamb Rolls

  Suni Te lamb rolls are made from fresh Sunite lamb, sliced thin and rolled. Typically steamed or涮煮 with scallions and ginger to preserve the original flavor of the lamb.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.

Reviews

• medium_aster
  My friend kept telling me about this place, said it had super authentic old Beijing flavors, so I finally gave it a try. And honestly, it didn't disappoint at all. The lamb spine hotpot was so tender, and the broth was rich and super fragrant, I couldn't stop sipping it. The staff even helped adjust the heat for us, which was a really nice touch. Place is clean and tidy, tables spaced out nicely, just felt comfortable the whole time. Got the set menu and the portions were huge, really good value for the money. The lamb skewers were pretty fresh too. Overall, solid experience, I'd come back for sure.