Kou Kou Xiang Spicy Hot Pot
Sichuan cuisine · ⭐ 3.3
No. F1-S6, Yishenghuo Food Street, Boxing 7th Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. F1-S6, Yishenghuo Food Street, Boxing 7th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fat-Loss Konjac Noodles, Shredded Napa Cabbage, Tripe.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.3
- Address: No. F1-S6, Yishenghuo Food Street, Boxing 7th Road
- Popular dishes: Fat-Loss Konjac Noodles, Shredded Napa Cabbage, Tripe, Oilseed lettuce, Premium Beef
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Dishes
Fat-Loss Konjac NoodlesLow-fat konjac noodles made from konjac strands, mixed with vegetables like cucumber and carrot, blanched in water and seasoned. No oil is added during preparation, making it low in calories and high in fiber for weight loss.
Shredded Napa CabbageShredded cabbage is a dish made primarily with cabbage, torn by hand into small pieces, then stir-fried with oil and seasoned with garlic and salt until cooked.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Oilseed lettuceOil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
Premium BeefPremium beef uses high-quality beef shank, marinated and slow-cooked until tender, preserving its original flavor with a firm, chewy texture.
Buddha Bamboo ShootsLohan bamboo shoots are made primarily from fresh bamboo shoots, which are peeled, blanched to remove bitterness, and then stir-fried with seasonings. The dish has a bright color and a crisp, tender texture.
Crispy Bamboo Shoot SlicesCrispy bamboo shoots are a cold dish made from fresh bamboo shoots, sliced thin and either blanched or directly mixed to retain their crisp texture. Typically seasoned with garlic, vinegar, soy sauce, and sesame oil, with optional chili or Sichuan pepper oil added to taste.
Soft and Chewy Wide Rice NoodlesSoft and chewy wide rice noodles made from sweet potato or potato starch, cooked and mixed with seasonings for a tender, elastic texture. Commonly served cold, stir-fried, or in soups, often paired with vegetables, meat, or sauces.
Duck IntestineDuck plate intestine is a dish made primarily from the thicker part of duck intestines, which are cleaned, cut into segments, and quickly cooked by stir-frying or blanching. It is typically seasoned with scallions, ginger, garlic, chili peppers, and other spices to preserve its crisp and tender texture.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.