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Jubao Yuan (Hua Xiang Dian)

Hot pot · ⭐ 4.7

Third Floor, Building No. 5, Huigu International Center, No. 51 Fanyang Road

Dishes

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  Top Brain

  Onglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
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  Snowfall in the Capital

  Beijing Snow is an exquisite dessert made from fresh milk, blended with soft cream and fine sugar, then carefully stirred and frozen. A light dusting of powdered sugar on the surface resembles snowflakes falling over Beijing in winter—both visually stunning and adding a delightful layer of texture.
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  Traditional Sesame Paste

  Traditional sesame sauce is a Chinese seasoning paste made from sesame paste, enhanced with garlic paste, coriander, and other ingredients. It has a bright yellow color and a smooth texture, serving as a dipping sauce for hot pot or boiled meats, as well as a dressing for cold dishes or a flavor enhancer in cooking, adding a rich, nutty aroma and taste to the dish.
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  Seasonal Vegetable Basket

  The Four Seasons Vegetable Basket is a dish primarily made with fresh seasonal vegetables, commonly including carrots, green peppers, broccoli, corn, and string beans. After washing and cutting the vegetables into segments, they are prepared by blanching or stir-frying to preserve their natural flavors and nutritional content.
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  Small Three Forks

  Xiaosancha is a traditional dish primarily made with pork, chicken, and fish. To prepare it, the three types of meat are first sliced into fine threads, then combined with an appropriate amount of vegetable丝 (strips), and simmered in rich broth. Finally, seasonings are added and the mixture is stir-fried evenly to allow it to fully absorb the broth, resulting in a dish with rich layers of flavor.
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  Mountain Spring Water Pot

  Fresh mountain spring water is used as the broth in a large pot, blending seasonal vegetables, mountain delicacies, and meats. Ingredients are slowly simmered in the clear spring water, preserving their natural flavors. The broth is rich and flavorful, while the ingredients remain tender and succulent.
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  Handcrafted Fresh Sliced Yellow Beef

  Hand-cut fresh yellow beef is made from fresh yellow beef, sliced by hand with a large knife, resulting in fine texture and natural flavor. It is typically prepared by quick blanching or short stir-frying to maintain the tenderness and texture of the beef.
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  Fortune Dumpling Money Tree

  Fuku Bag Money Tree is a dish made with pork and shrimp filling wrapped in tofu skin, rolled into small pouches and steamed. Shaped like ingots, it symbolizes good fortune. The filling is seasoned with scallions, ginger, and seasonings, then steamed after wrapping in tofu skin, finished with a light sauce or broth.
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  Steamed Corn Cake with Stinky Tofu

  Wowotou stinky tofu is a dish made by pairing cornmeal wowotou with fried stinky tofu. The wowotou is shaped into a cone with a hole in the middle and steamed, while the stinky tofu is fermented tofu deep-fried until crispy outside and tender inside.
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  Flower Prosperity

  Flower Bloom Wealth is a colorful dish featuring fresh shrimp, squid, and fish as main ingredients, paired with various vegetables such as carrots, green peppers, and red peppers. The preparation involves making floral cuts on the seafood ingredients and slicing the vegetables into thin strips, then stir-frying them carefully to allow all flavors to blend perfectly, creating a visual effect like blooming flowers.
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  Xiling Grass-fed Lamb 180 Days

  Selected lamb from the Xilingol region of Inner Mongolia, grass-fed for 180 days, with tender meat and evenly distributed fat. The main ingredient is fresh lamb, cooked by boiling or simple stewing to preserve the original flavor of the mutton.
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  Ximeng Grass-fed Lamb

  Xilingol grass-fed lamb uses lambs raised in Xilin Gol League, Inner Mongolia, fed on natural grass, resulting in tender meat. Main ingredient is fresh lamb, cooked by boiling or stewing to preserve its original flavor.
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  Fresh Cut Lamb Top Loin

  Freshly sliced lamb neck, made from fresh lamb neck meat with tender texture and evenly distributed fat. Carefully cut to maintain the original shape of the meat pieces, with moderate thickness for easy cooking. Typically paired with simple seasonings and grilled or simmered, allowing you to enjoy the authentic flavor of lamb.
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  Fresh Meat Delight

  Fresh Meat Duo features pork as the main ingredient, carefully selected and processed for a tender texture. The dish includes two unique preparations of fresh meat: one is pan-seared meat chops, golden and crispy; the other is slow-cooked meat pieces with rich, savory sauce. Together, they create a distinctive and memorable flavor.

Reviews

• dedicated_yardlong_bean
  Went here with a friend and honestly, the vibe was so good. Super old-school Beijing style with the copper pot bubbling away right in front of you — that sound alone gets you in the mood. The hand-cut fresh beef was insane, you could see the marbling on it, and after just a few seconds in the pot it was melt-in-your-mouth tender. I went with the clear broth and added some lamb tail fat for extra richness, and it was just so clean and pure in flavor. Oh, and there's a little terrace area where they have baby goats you can feed! The kids were obsessed, but honestly even we adults were having a blast with them. Meat was super fresh, portions were huge, and the price was way better than I expected. Perfect spot for hanging out with friends, no rush, just a really fun relaxed meal. Definitely coming back.