Yuyuan Old Beijing Hotpot (Baiyu Jiaoyu Branch)
Hot pot · ⭐ 4.6
Building 2, Country Garden Jiayu, Xingchen Zhilu No. 1, Annex No. 55, Longxi Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Building 2, Country Garden Jiayu, Xingchen Zhilu No. 1, Annex No. 55, Longxi Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeastern Frozen Tofu, Northeast Sour Cabbage, Inner Mongolia Grassland Ecological Lamb Roll.
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: Chongqing
- Category: Hot pot
- Rating: 4.6
- Address: Building 2, Country Garden Jiayu, Xingchen Zhilu No. 1, Annex No. 55, Longxi Subdistrict
- Popular dishes: Northeastern Frozen Tofu, Northeast Sour Cabbage, Inner Mongolia Grassland Ecological Lamb Roll, Harbin Sausage, Hot Pot Lamb
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Dishes
Northeastern Frozen TofuNortheastern frozen tofu, made by freezing and thawing fresh tofu to create a porous texture that absorbs flavors well. Often cooked with pork belly, cabbage, and vermicelli for a rich, savory dish.
Northeast Sour CabbageNortheastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
Inner Mongolia Grassland Ecological Lamb RollMade from Inner Mongolian grassland lamb ribs and fresh vegetables, rolled and grilled over charcoal for a tender, flavorful dish.
Harbin SausageHarbin sausage is made primarily from pork, casings, starch, garlic, and other ingredients, and is processed through marinating, grinding, stuffing into casings, baking, boiling, and smoking.
Hot Pot LambHot pot mutton is a dish primarily made with thin slices of lamb, cooked by quickly boiling in a hot pot. Fresh and tender lamb is sliced thinly and briefly cooked in the hot pot to maintain its soft texture. It is usually served with various vegetables and seasonings, offering a delicious and fresh taste.
Clear Soup PotClear soup broth is made by using water or stock as a base, combined with main ingredients such as chicken, pork, and vegetables, and cooked through boiling. Typically, few seasonings are added to preserve the natural flavors of the ingredients.
Premium Lamb RollPremium lamb rolls made by wrapping seasoned filling in tender lamb slices, then pan-seared to perfection for a crispy exterior and juicy interior.
Premium Lamb Leg RollPremium lamb leg rolls made from tender lamb slices, marinated with spices and slowly roasted to perfection, offering a rich, savory flavor.
Chinese chrysanthemum greensChrysanthemum greens are washed, cut into segments, blanched briefly in boiling water, then drained. They can be mixed with seasonings directly or tossed with garlic, soy sauce, and sesame oil for a cold dish, or stir-fried with other vegetables.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.