Chuanxiang Spicy Hot Pot (Longhu Chang’an Tianjie Store)
Sichuan cuisine · ⭐ 3.9
5th Floor, Chang'an Tianjie
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 5th Floor, Chang'an Tianjie. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Medium Spicy Broth, Round Ham, Sour Plum Drink.
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: 3.9
- Address: 5th Floor, Chang'an Tianjie
- Popular dishes: Medium Spicy Broth, Round Ham, Sour Plum Drink, Mild Spicy Broth, Extra Spicy Broth
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Dishes
Medium Spicy BrothA medium-spicy broth base made with various chilies and spices, stir-fried with beef tallow or vegetable oil, featuring ingredients like doubanjiang, Sichuan peppercorns, ginger, garlic, scallions, star anise, and cinnamon for a rich, numbing flavor in hot pot or cooking.
Round HamRound ham is a traditional dish primarily made with ham. During preparation, high-quality ham is selected and sliced into round pieces, then arranged neatly on the plate. It features a bright red color, tender meat, and rich flavor, making it suitable for direct consumption or as a side dish to accompany other main courses.
Sour Plum DrinkA traditional sour plum drink made from hawthorn, Chinese bayberry, licorice, and tangerine peel, sweetened with rock sugar. Boiled, filtered, and served chilled. No artificial colors or preservatives added, preserving authentic flavor.
Mild Spicy BrothA mild spicy broth is a火锅底料 with a moderate level of spiciness, primarily made with ingredients such as chili peppers, Sichuan peppercorns, ginger, garlic, and other spices, along with a rich stock as the base. The preparation involves simmering these ingredients and spices to create a hot pot soup that balances heat with aromatic freshness.
Extra Spicy BrothSpicy broth made with various chilies and Sichuan peppercorns, stir-fried with doubanjiang, ginger, garlic, and green onions, enhanced with beef or vegetable oil for a rich, numbing flavor. Commonly used in hot pot or mao cai dishes.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Vegetarian DumplingsVegetarian dumplings are a dish made from vegetables. Main ingredients include tofu, carrots, and mushrooms. After being chopped, they are mixed together with an appropriate amount of starch and seasonings, stirred evenly, then shaped into balls and deep-fried until golden and crispy.
Vegetable DishA dish made primarily from vegetables, prepared using methods like stir-frying, steaming, or boiling to preserve natural flavors and nutrition.
Meat DishesMeat dishes are prepared using various types of meat such as pork, beef, chicken, or lamb, cooked through methods like stir-frying, stewing, steaming, or roasting for rich flavor and nutrition.
Sauce-Flavored BrothThe sauce-based broth is made with various spices and doubanjiang, stir-fried with scallions, ginger, garlic, star anise, cinnamon, then boiled with stock or water to create a rich, complex aroma. Key ingredients include doubanjiang, chili, Sichuan peppercorns, scallions, ginger, garlic, and multiple spices.