Zhao Jiu Ji Gua Gua Lao Hot Pot (Beijing Original Store)
Hot pot · ⭐ 4.7
No. 11 Shuanghe South Lane, Ground Floor Commercial Unit
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 11 Shuanghe South Lane, Ground Floor Commercial Unit. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Jiujì Tiáopí, Flaming Beef, Sliced Pork Kidney with Big Knife.
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: 4.7
- Address: No. 11 Shuanghe South Lane, Ground Floor Commercial Unit
- Popular dishes: Jiujì Tiáopí, Flaming Beef, Sliced Pork Kidney with Big Knife, Spicy Crispy Beef Tongue Blossom, Tulensu Duck Blood
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Dishes
Jiujì TiáopíJiujì Tiáopí is a dish made with tiáopí as the main ingredient, combined with seasonings and ingredients. Tiáopí is a thin sheet made from mung bean starch, with a smooth texture, often eaten with sauce, vegetables, and meat.
Flaming BeefFlame-grilled beef is a dish made primarily with beef, typically using tenderloin or shank sliced or shredded. After marinating with rice wine, soy sauce, and starch, it's quickly stir-fried at high heat. Chili, garlic, and ginger are often added to create a charred surface resembling 'flaming' visuals.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Spicy Crispy Beef Tongue BlossomSpicy crispy beef tripe is made from beef tripe, sliced after cleaning, then quickly stir-fried with chili, garlic, and ginger. Cooking carefully preserves the crisp texture and blends in spicy flavor.
Tulensu Duck BloodTulensu duck blood is an innovative dish featuring fresh duck blood as the main ingredient, cooked with Tulensu milk. During preparation, duck blood is mixed with milk and steamed to allow them to blend thoroughly, resulting in a unique texture and flavor.
Spicy Beef with MelonWang Song Beef is a dish featuring beef and Wang Song (a root vegetable). Beef slices or chunks are marinated and stir-fried or stewed with Wang Song, allowing flavors to blend. Seasonings like soy sauce, ginger, and garlic are added for enhanced taste.
Tomato Tender BeefBeef with tomatoes is a dish made primarily from beef and tomatoes. Beef slices are marinated and stir-fried with tomato chunks, resulting in tender beef and sweet-sour tomatoes that blend harmoniously.
Braised BeefBraised beef is a dish primarily made with beef, prepared through slow stewing to achieve tender meat and rich broth. The recipe uses high-quality beef combined with various spices and seasonings, then slowly stewed for an extended period to allow the beef to fully absorb the flavorful broth, resulting in a deep and satisfying taste.
Braised Pig's FeetBraised pig's feet is a dish made primarily from pig's trotters, blanched and then stewed with seasonings until tender and flavorful. Common ingredients include ginger slices, green onions, star anise, and soy sauce, slowly simmered to achieve soft meat and rich gelatin.
Braised Chicken FeetBraised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.