Zhao Meili Chongqing Hot Pot (Fangshan Changyang Branch)
Hot pot · ⭐ 4.6
No. 2 Courtyard, Fuze Road, Building 3, 1st Floor, Room 114
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. 2 Courtyard, Fuze Road, Building 3, 1st Floor, Room 114. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Blood, Braised Tender Beef, Braised Chicken Feet.
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: No. 2 Courtyard, Fuze Road, Building 3, 1st Floor, Room 114
- Popular dishes: Cold Pot Blood, Braised Tender Beef, Braised Chicken Feet, Tender Beef Delight, Fresh Beef Tripe from the Slaughterhouse
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Dishes
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Braised Tender BeefBraised beef tendon is a dish made primarily from beef shank, simmered slowly in a secret sauce until tender and flavorful, resulting in a soft, delicate texture. Common spices include star anise, cassia bark, and bay leaves.
Braised Chicken FeetBraised chicken feet is a dish featuring chicken feet as the main ingredient, simmered slowly with spices, soy sauce, and sugar after blanching to achieve a soft, flavorful, and elastic texture.
Tender Beef DelightThin slices of tender beef marinated with seasonings, then quickly blanched or stir-fried to retain tenderness. Main ingredient is beef, seasoned with scallions, ginger, and garlic.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
现切吊龙牛肉现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
Crispy Fried Frog LegsCrispy fried frog legs are made from frogs, marinated and deep-fried until golden and crispy outside, tender inside.
Ultimate Taro Mud BucketFresh taro is steamed, mashed, and mixed with milk, sugar, and butter to create smooth taro paste. Serve chilled in a container, topped with coconut flakes or nuts.
Sweet Rice Wine Ice Tofu PuddingSweet rice wine jelly tofu is a cold dessert made from soft tofu, sweet rice wine, and ice. Tofu is cut into small pieces, mixed with rice wine and sugar, then chilled with ice for a refreshing, smooth texture.
Sweet Rice Wine Tofu PuddingSweet rice wine tofu pudding is a dessert made with soft tofu and fermented glutinous rice wine. Tofu is cut into small pieces, added to boiled rice wine soup, sweetened with sugar or rock sugar, and optionally garnished with goji berries or osmanthus for enhanced flavor.
Chongqing Spicy Beef Tallow Hot PotChongqing spicy beef broth uses beef tallow as the base, stir-fried with fermented broad bean paste, chili, Sichuan pepper, ginger, garlic, and green onion, then boiled with stock or water for dipping beef, tripe, and beef gullet, delivering a rich numbing-spicy flavor.
High-Calcium LambHigh-calcium lamb is a dish featuring lamb as the main ingredient, using calcium-rich fatty lamb slices paired with vegetables like spinach and tofu. Typically cooked by steaming or boiling, it preserves the original flavor, making the lamb tender and nutritious.
Fish Skin Wrapped Shrimp PasteFish skin wrapped around shrimp paste, with tender fish skin and seasoned minced shrimp filling, steamed or pan-fried.