Qu Shi Old Beijing Hot Pot (Anguo Branch)
Hot pot · ⭐ 4.6
No. 121 Anguo Street (opposite Central Red Xiao Yue Liang)
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at No. 121 Anguo Street (opposite Central Red Xiao Yue Liang). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dongshan Fresh Lamb Ribs, Russian Crab Legs, Hand-Cut Noodles.
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: Harbin
- Category: Hot pot
- Rating: 4.6
- Address: No. 121 Anguo Street (opposite Central Red Xiao Yue Liang)
- Popular dishes: Dongshan Fresh Lamb Ribs, Russian Crab Legs, Hand-Cut Noodles, Packed Sesame Paste Dish, Qu's Water-Blanched Tripe
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Dishes
Dongshan Fresh Lamb RibsFresh lamb ribs from Dongshan, marinated with secret spices and slowly stewed to tender perfection, rich in flavor and aroma.
Russian Crab LegsFresh crab legs from Russia, gently poached and chilled to preserve tenderness, often served with garlic butter or mustard sauce as a cold appetizer.
Hand-Cut NoodlesHand-cut noodles are handmade, made from flour and water, kneaded and rolled by hand before being sliced into strips. They have a coarse texture and chewy consistency, ideal for soups or stir-fries.
Packed Sesame Paste DishA cold dish made with sesame paste and vegetables, known for its rich and savory flavor.
Qu's Water-Blanched TripeA dish made with fresh beef or lamb tripe quickly blanched and stir-fried, known for its crisp texture and savory flavor.
Qu's Special Thin RollsA delicately crafted roll made with ultra-thin wrappers filled with tender pork, shrimp, and vegetables, steamed to preserve freshness and flavor.
Milk-Soft Duck BloodA dish made by gently stewing duck blood with milk, resulting in a smooth and delicate texture with a subtle milk flavor.
LambMade primarily with lamb, typically using leg or shoulder meat, the meat is cut into pieces and blanched in water to remove any odor, then simmered or braised with seasonings such as scallions, ginger, and garlic. It can also be roasted or stir-fried to achieve tender, flavorful meat.
Beijing-style Hot Pot Dipping SauceA traditional Beijing hot pot dipping sauce made with sesame paste, fermented tofu, scallions, garlic, and herbs, served with thinly sliced meats.
Beijing-style Hot PotA traditional Beijing-style stew featuring pork, tofu, vermicelli, cabbage, and wood ear mushrooms, slow-cooked in a secret sauce for rich flavor.
Beijing-style Beef with FatOld Beijing beef is a dish featuring beef rolls as the main ingredient, typically stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar for a tender, rich flavor.