Tongren Sijiu Coconut Chicken (Beijing APM Store)
Hot pot · ⭐ 4.6
Shop 510A, 5th Floor, New Dong'an Plaza, 138 Wangfujing Street, Dongcheng District
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 Shop 510A, 5th Floor, New Dong'an Plaza, 138 Wangfujing Street, Dongcheng District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Premium Preserved Meat Baozi Rice Bowl, Tongren Four Seasons Coconut Chicken, Crunchy Rolls.
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: 4.6
- Address: Shop 510A, 5th Floor, New Dong'an Plaza, 138 Wangfujing Street, Dongcheng District
- Popular dishes: Premium Preserved Meat Baozi Rice Bowl, Tongren Four Seasons Coconut Chicken, Crunchy Rolls, 椰皇奶冻, Shantou Beef Meatballs
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Dishes
Premium Preserved Meat Baozi Rice BowlFirst-grade preserved meat baozi rice is made with premium rice, paired with preserved sausages and pork. Cooked slowly in a clay pot, the rice absorbs the rich flavors and oils from the meats, forming crispy rice crust. A small amount of water is added to steam the rice until fully cooked, resulting in fragrant preserved meats and distinct, separate rice grains.
Tongren Four Seasons Coconut ChickenTongren Four Seasons Coconut Chicken is a dish made by stewing chicken in a broth of young coconut water and coconut flesh. Ingredients include fresh chicken, young coconut water, coconut flesh, ginger slices, and goji berries. The chicken is slowly cooked with the coconut ingredients to absorb the coconut aroma, resulting in a clear, sweet, and rich broth.
Crunchy RollsFried tofu skin rolls are a snack made from tofu paper. The tofu skin is rolled into a cylindrical shape and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and smooth.
椰皇奶冻椰皇奶冻是以椰子壳为容器,内盛由牛奶、淡奶油、糖和吉利丁等制成的奶冻。将食材混合后倒入椰子壳中冷藏凝固而成,口感细腻顺滑。
Shantou Beef MeatballsShantou beef balls are a specialty snack made from fresh beef leg meat, hand-pounded into paste, mixed with salt, starch, and seasonings, then shaped into balls and boiled. Hand-pounding ensures elasticity and texture.
Bamboo Shoot PearlsPearl water chestnuts is a dish made primarily from water chestnuts, peeled and diced, then mixed with egg white and starch to form small balls, fried or steamed. It has a crispy exterior and tender interior, with a refreshing crunch, often served as a cold dish or side dish.
Bamboo Shoot Coconut ChickenBamboo fungus coconut chicken is made with chicken, bamboo fungus, and coconut water. Fresh chicken leg meat or whole chicken is used, with soaked bamboo fungus added to the pot along with coconut water and ginger slices, slowly simmered for a clear, sweet, and fresh broth.
Bamboo MushroomBamboo fungus is a dish made primarily from bamboo fungus and mushrooms. Bamboo fungus is dried mycelium of the bamboo mushroom, and fresh mushrooms like shiitake or king oyster can be used. Soak the bamboo fungus, blanch to remove odor, then stir-fry or simmer with mushrooms and seasonings to preserve natural flavors.
Enoki MushroomEnoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
Green LettuceLettuce is a common leafy vegetable made of tender green leaves, often used in salads or sandwiches. Wash and tear the lettuce into pieces, then enjoy raw or with ingredients like tomato, cucumber, or egg, typically dressed with vinaigrette, salad dressing, or sesame sauce.
Crab Roe-filled DumplingsCrab roe-filled meatballs are made with pork filling and crab roe as the center. After mixing the meat to a firm texture, shape it into balls, insert crab roe in the middle, coat with starch or flour, then deep-fry until golden and crispy. The outer layer is crunchy while the inside remains tender, with crab roe bursting upon biting.
Reviews
- kooky_cuminCame here with a friend for the coconut chicken hotpot and honestly the vibe was so nice — lots of plants and soft lighting, totally the kind of place where you wanna take a million photos. We got the bamboo pith and water chestnut coconut chicken pot and the broth was super light and sweet, the chicken was really tender, and the bamboo pith soaked up all that soup which was honestly the best part. The staff were really sweet about telling us to try the broth first before adding anything else, which was actually great advice. Just the two of us chatting and eating, felt super relaxed, kinda like being on a little tropical island, super romantic. Would definitely come back.
