La Xiao Er Crispy Cod Liver Hot Pot (Mi Yun Branch)
Hot pot · ⭐ 4.2
2nd Floor, Lianwang Supermarket, West Section of Kangju North Area, Xixi 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 2nd Floor, Lianwang Supermarket, West Section of Kangju North Area, Xixi 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: Thick-cut Beef Upper Brain, Crispy Beef Tripe Special, Crispy Fried Pork Strips.
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: 4.2
- Address: 2nd Floor, Lianwang Supermarket, West Section of Kangju North Area, Xixi Road
- Popular dishes: Thick-cut Beef Upper Brain, Crispy Beef Tripe Special, Crispy Fried Pork Strips, Premium Beef Rib 1, Suniite 180-Day Lamb
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Dishes
Thick-cut Beef Upper BrainThick-cut beef ribeye uses premium shoulder top meat, tender with even fat distribution. Sliced thickly and cooked by pan-searing, grilling, or stewing to preserve its natural flavor.
Crispy Beef Tripe SpecialSignature crispy beef tripe made from fresh ox tripe, quickly blanched in boiling water to retain its crisp texture. Typically mixed with garlic slices, cilantro, and chili oil, or served as a hot pot ingredient.
Crispy Fried Pork StripsCrispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
Premium Beef Rib 1Premium beef roll No.1 features beef rolls with onions, green peppers, and other vegetables, stir-fried quickly in a hot pan. The beef stays tender while the vegetables remain crisp after seasoning.
Suniite 180-Day LambSelected 180-day-old SuNite lamb, tender meat marinated and cooked over charcoal or simmered to preserve the original mutton flavor.
Fennel Oil StickFennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
Spicy Sliced Tripe with Dipping SauceSmall intestines are cleaned, sliced thinly, marinated with seasonings, briefly blanched in boiling water, drained, and eaten with a special dry spice mix of chili powder, Sichuan pepper, sesame, salt, and monosodium glutamate.
Chongqing Flying Duck IntestineChongqing-style duck intestine is a dish made from fresh duck intestines, quickly blanched in boiling water, then mixed with chili, Sichuan pepper, garlic, ginger, and other seasonings. Some versions include mung bean sprouts and cilantro for added crunch and freshness.
Very Tender BeefVery tender beef is a dish featuring beef as the main ingredient, typically using cuts like tenderloin or shank. After marinating, it's quickly stir-fried or blanched to keep the meat juicy. A small amount of starch and egg white may be added for a smoother texture.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.