Old Mu Spicy Skewers (located at No. 1 Yard, South District, Qingfu Zhuang West 1st Alley)
Hot pot · ⭐ 3.8
Approximately 60 meters west of the intersection of Dingfuzhuang East Street and Guangyuan Road
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 Approximately 60 meters west of the intersection of Dingfuzhuang East Street and Guangyuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Tetra, Pig Brain Flowers, Spicy Beef Tripe.
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: 3.8
- Address: Approximately 60 meters west of the intersection of Dingfuzhuang East Street and Guangyuan Road
- Popular dishes: Pork Tetra, Pig Brain Flowers, Spicy Beef Tripe
China trip · China travel
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Dishes
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Spicy Beef TripeSpicy beef is a dish primarily made with beef shank. The beef is sliced or cubed, blanched to remove odor, then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to allow the meat to fully absorb the spicy and numbing flavors. During cooking, a small amount of soy sauce, cooking wine, and sugar are added for seasoning, and finally thickened with a slurry to reduce the sauce.