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Fu Men Jing Bei Qian Bei (Wangfujing Store)

Hot pot · ⭐ 4.8

No. 48, Wangfujing Street, 1st Floor, Unit 8

Dishes

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  One-Bite Crispy Flatbread

  A crispy baked flatbread made from flour with oil, sugar, and sesame seeds. The dough is rolled thin, coated with a mix of oil and sugar, rolled up, cut into portions, flattened into rounds, sprinkled with sesame, then baked until golden and crunchy.
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  Jingmen Four Treasures

  Jingmen Four Treasures is a traditional Beijing-style dish, mainly consisting of fried sauce, bean sprouts, cucumber and radish. The bean sprouts, cucumber and radish are sliced and mixed with fried sauce, offering a fresh and delicious taste.
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  Traditional Secret-Recipe Sesame Paste

  Traditional secret-style sesame sauce is primarily made with sesame paste, combined with peanut butter, garlic, soy sauce, vinegar, sugar, and sesame oil. To prepare, dilute the sesame paste with warm water, then gradually add the other ingredients, stirring until a thick, smooth sauce is formed.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Goat Meat Rolls with Sand Onion

  Lamb rolls with wild garlic made from thin, even lamb slices wrapped around crisp wild garlic. Prepared by rolling sliced lamb and cleaned wild garlic together, then steamed or quickly stir-fried.
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  Stir-Fried Red Berries

  Stir-fried hawthorn is a traditional dish primarily made with hawthorn berries. The preparation involves washing and pitting the hawthorns, then simmering them with rock sugar and water until the fruit becomes soft and the liquid thickens into a syrup. Finally, the mixture is stir-fried to evenly coat the hawthorns with the sugary glaze.
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  Secret-Recipe Chicken Wings

  Secret recipe chicken wings are made from fresh, tender chicken wings, marinated and then grilled. During the marinating process, a special sauce is added to give the wings a unique flavor. The grilling is carefully controlled to achieve a golden, crispy skin while keeping the inside juicy and tender.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Grass-fed 5A Wagyu Ribeye

  Premium grain-fed 5A Wagyu beef with fine texture and even marbling. Simply pan-seared or grilled to preserve natural flavor, tender and juicy.
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  Snowflake Ribeye

  Snowflake beef short ribs are made from premium beef short ribs, carefully marinated and quickly grilled over high heat until the surface turns golden brown and the inside remains tender. The dish showcases the rich flavor of beef combined with the smoky aroma of charcoal grilling, enhanced by simple seasonings that highlight the natural taste of the ingredients.
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  Mountain Button Mushroom

  Mountain hydrangea mushroom is a wild fungus, primarily using fresh mountain hydrangea mushrooms. After cleaning, it's stir-fried with meat or vegetables, or used in soups. Common cooking methods include stir-frying or simmering in broth to preserve its natural flavor.
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  Fresh Lamb Top Blade

  Fresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.

Reviews

• blooming_black-eyed_pea
  If you're a meat lover, this place is a must. Every regular hotpot fan in Beijing knows it. The "fumen taxue" is freshly sliced lamb served on a plate, the meat is this beautiful pink color, and you just dip it in the broth for like 40 seconds and it's done. Rolled in sesame sauce and into your mouth, super tender, zero gamey taste, and the lamb flavor just hits you. The fresh lamb upper brain has fat and lean marbled together like actual marble, it's the most tender cut on the whole sheep, and after a quick dip it's soft with a little bounce to it. Dip it in the chive flower sauce and you get this subtle milky flavor, kinda amazing. Their "jingfu jing four cuts" platter lets you try all four at once, fresh lamb upper brain, hand-cut fresh lamb, fumen taxue, and hand-cut three-fork. Every slice is paper thin and so fresh. Honestly if you can't decide just close your eyes and order it.