De Xian Xu Shuan Rou (Tian Tan Store)
Hot pot · ⭐ 4.8
No. 11–36A, 1st Floor, No. 2 Jinyuchi Zhong Street, Nanqiaowan Street, Tiantan Subdistrict (near Exit C Southeast of Qiaowan Metro Station)
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. 11–36A, 1st Floor, No. 2 Jinyuchi Zhong Street, Nanqiaowan Street, Tiantan Subdistrict (near Exit C Southeast of Qiaowan Metro Station). 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 Sun Roll, Lamb Top Blade, Sunite Premium Lamb.
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: 4.8
- Address: No. 11–36A, 1st Floor, No. 2 Jinyuchi Zhong Street, Nanqiaowan Street, Tiantan Subdistrict (near Exit C Southeast of Qiaowan Metro Station)
- Popular dishes: Premium Sun Roll, Lamb Top Blade, Sunite Premium Lamb, Suni Te Sheep Tail Fat, Snowflake Wagyu Beef
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Dishes
Premium Sun RollSun rolls made with fresh pork, shrimp, and vegetables wrapped in thin dough, fried until golden and crispy. The filling is evenly sealed inside the wrapper and deep-fried to achieve a crunchy exterior and tender interior.
Lamb Top BladeLamb neck is selected from the area behind the sheep's head, near the neck. This cut has tender meat with even fat distribution. It is typically prepared by stewing or grilling to preserve the original flavor of the lamb.
Sunite Premium LambSelected SuNite lamb from Sunite Banner, Inner Mongolia, featuring tender meat with even fat distribution. Main ingredient is fresh lamb, blanched in water and then stewed or grilled with scallions, ginger, garlic, and cooking wine to preserve its natural flavor.
Suni Te Sheep Tail FatSuni Teel fat is the tail fat of Inner Mongolia's Sunite sheep, cleaned and cut into pieces or slices for frying or stewing. It has a delicate texture and rich oil content, often used as broth or seasoning to enhance aroma and taste.
Snowflake Wagyu BeefSnowflake beef is made from high-quality beef, carefully sliced to maintain a tender and juicy texture. When cooked with a specially prepared sauce and simply pan-seared, it offers a delicate texture and rich flavor.
Calcium-rich Bone-in LambHigh-calcium bone-in lamb is made with bone-in lamb, blanched to remove odor, then slowly stewed with water and seasonings. Bones are kept during cooking to boost calcium content, resulting in tender meat and rich broth.
Fresh Beef TripeFresh beef tripe is a dish made primarily from fresh beef tripe. The tripe is carefully cleaned and cut into bite-sized pieces, then simply cooked with appropriate seasonings to preserve its tender texture. The dish has a bright color, a smooth texture, and is rich in nutrition.
Fresh Lamb Top BladeFresh lamb top blade is selected from the tender meat above the sheep's shoulder, featuring fine texture and evenly distributed fat. It is typically blanched and then stewed or steamed to preserve the original flavor of the lamb, enhanced with scallions, ginger, and other seasonings to remove fishy odor and add aroma.
Fresh Lamb Shank Three ForksFresh lamb big three叉 is made from lamb leg meat, using the tendon and lean parts. After cutting, it's blanched to remove blood, then stewed with scallions, ginger, cooking wine, and seasonings until tender. The sauce is reduced to finish. The meat is tender and the broth rich.
Fresh Lamb ShankFresh lamb shank is a dish made primarily from the tendon meat of the lamb leg, typically blanched and then slowly stewed in water or broth until tender, preserving the original flavor of the lamb.