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Jiu Bao Yuan (Song Zhuang Branch)

Hot pot · ⭐ 4.8

Buildings 3 (1st to 3rd floors), Xiaobao Village, Xusong Road, Songzhuang Town

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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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Ningxia Tan Sheep Sun Roll

  A dish made with premium Ningxia lamb, wrapped in thin pancakes with onions and peppers, then baked to a crispy finish.
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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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  Mountain Spring Water Pot

  Fresh mountain spring water is used as the broth in a large pot, blending seasonal vegetables, mountain delicacies, and meats. Ingredients are slowly simmered in the clear spring water, preserving their natural flavors. The broth is rich and flavorful, while the ingredients remain tender and succulent.
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  Handcrafted Fresh Sliced Yellow Beef

  Hand-cut fresh yellow beef is made from fresh yellow beef, sliced by hand with a large knife, resulting in fine texture and natural flavor. It is typically prepared by quick blanching or short stir-frying to maintain the tenderness and texture of the beef.
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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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  Xiling Grass-fed Lamb 180 Days

  Selected lamb from the Xilingol region of Inner Mongolia, grass-fed for 180 days, with tender meat and evenly distributed fat. The main ingredient is fresh lamb, cooked by boiling or simple stewing to preserve the original flavor of the mutton.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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  Fresh Meat Delight

  Fresh Meat Duo features pork as the main ingredient, carefully selected and processed for a tender texture. The dish includes two unique preparations of fresh meat: one is pan-seared meat chops, golden and crispy; the other is slow-cooked meat pieces with rich, savory sauce. Together, they create a distinctive and memorable flavor.

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