Name Yang Qianli Tongguo Shuan Rou (ChaoYang Lu Dian)
Hot pot · ⭐ 4.9
110 meters south of the intersection of Chaoyang Road and Shuangqiao Road, west side of the road
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 110 meters south of the intersection of Chaoyang Road and Shuangqiao Road, west side of the road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Seven-Second Fresh Tripe, Hulunbuir Beef Top Sirloin, Hulunbuir Premium Yellow Label Wagyu Beef.
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: 4.9
- Address: 110 meters south of the intersection of Chaoyang Road and Shuangqiao Road, west side of the road
- Popular dishes: Seven-Second Fresh Tripe, Hulunbuir Beef Top Sirloin, Hulunbuir Premium Yellow Label Wagyu Beef, Hulunbuir Lamb Leg Meat, Hulunbuir Lamb Meat
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Dishes
Seven-Second Fresh TripeA classic Sichuan dish made with fresh beef tripe quickly blanched for seven seconds and served with spicy sauce, offering a crisp and tender texture.
Hulunbuir Beef Top SirloinHulunbuir beef top blade uses premium shoulder meat, tender with even fat distribution. Typically marinated and grilled over charcoal or stewed to preserve the original beef flavor.
Hulunbuir Premium Yellow Label Wagyu BeefPremium Huangbiao beef from Hulunbuir, sliced and quickly stir-fried or涮煮, retains tender texture, seasoned with basic spices.
Hulunbuir Lamb Leg MeatHulunbuir lamb leg meat uses fresh lamb leg from Hulunbuir, Inner Mongolia, marinated and cooked by roasting or stewing to retain the original flavor, with tender and juicy meat.
Hulunbuir Lamb MeatHulunbuir lamb loin or leg meat, sourced from the Hulunbuir region of Inner Mongolia, is sliced and quickly blanched or stir-fried to preserve its tender texture, typically seasoned with simple ingredients like scallions, ginger, and garlic.
Hulunbuir Snowflake BeefHulunbuir snowflake beef uses high-quality beef from the Hulunbuir grassland, known for its tender texture and marbled appearance. Thinly sliced and quickly blanched in broth or spicy base, it offers a rich, smooth taste.
Hulunbuir High-Calcium MeatHulunbuir high-calcium beef is a dish made from premium beef in the Hulunbuir region, using calcium-rich bone or tendon parts, cooked by blanching and stewing to preserve its natural flavor.
Shredded Napa CabbageShredded Chinese cabbage is a home-style dish using Chinese cabbage as the main ingredient. Wash the cabbage, tear it into small pieces by hand, stir-fry with garlic in hot oil, then cook until soft. Add salt and soy sauce to taste, stir well, and serve.
Hot Pot NoodlesHot pot noodles are wide noodles made by hand or machine, cooked directly in boiling hot pot broth. Main ingredients are flour and water, sometimes with eggs for texture. Serve with meats, vegetables, and tofu.
Beef Bone MarrowThis dish features fresh beef marrow as its main ingredient, carefully processed and seasoned with appropriate spices, then prepared by steaming, boiling, or roasting. The preparation emphasizes preserving the original flavor of the marrow, resulting in a unique taste.
Duck and Chicken Hot PotYuan Ying Pot features chicken and duck as main ingredients, simmered with various vegetables and seasonings. Chicken and duck are prepared separately, then cooked together with ginger slices and green onions over low heat until tender and the broth rich.