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Xinhéjū Old Beijing Hot Pot (Xueqian East Road Branch)

Hot pot · ⭐ 4.3

No. 1543, Phase III, Chunjiang Garden, Xueqian East Road (near South Gate)

Dishes

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  Inner Mongolia Xinhé Small Lamb Meat

  High-quality small lamb from Xinhé Pasture in Inner Mongolia, tender and flavorful. Cooked using traditional stewing methods, preserving natural taste, clear broth, rich texture, no added seasonings, highlighting the authentic lamb flavor.
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  Prime Beef Upper Blade

  Premium beef from the upper blade cut, tender and juicy, prepared by grilling or pan-searing to highlight its natural flavor.
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  Shrimp Slab in Crispy Rolls

  A delicate dish made by wrapping fresh shrimp paste in crispy rice paper and deep-frying until golden. The shrimp is tender and flavorful, with a satisfying crunch from the wrapper.
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  Angus Grain-Fed Beef

  Angus grain-fed beef uses premium Angus beef, marinated and then grilled or charcoal-broiled. Main cuts are tenderloin or sirloin, seasoned with basic spices like salt and black pepper.
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  Tripe

  Tripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
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  Sandy Onion Lamb

  Shacong lamb dish features tender lamb slices stir-fried with fresh shacong, preserving the lamb's tenderness and shacong's unique aroma. Simple preparation using quick stir-frying or light stewing.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Cantonese Fried Tofu Skin

  Chao Shan fried tofu skin is a traditional snack from Chaozhou. It uses tofu skin as the main ingredient, which is filled with stuffing and then deep-fried until golden and crispy. The tofu skin is fragrant and crunchy, while the filling is delicious and flavorful, offering a rich and satisfying texture.
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  Beef tendon meatballs

  Beef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Old Beijing Lamb

  Old Beijing lamb uses fresh lamb, seasoned with scallions, ginger, garlic, cooking wine, and soy sauce, slowly stewed to tender perfection.
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  Golden Crispy Pork Strips

  Golden crispy pork bites are a deep-fried snack made from pork tenderloin. The meat is cut into small pieces or strips, marinated with rice wine, soy sauce, and starch, then coated in a thin batter and fried until golden and crunchy. The exterior is crispy and fragrant, while the inside remains tender and juicy.

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