Aruan Hot Pot (Tongzhou Branch)
Hot pot · ⭐ 4.5
No. 140, Liyuan Dongli, Yuqiao Middle Road, 1st Floor
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 No. 140, Liyuan Dongli, Yuqiao Middle Road, 1st Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cantonese Peanut Glue, Beaten Lemon Tea, Sea Duck Egg Shrimp Dumplings.
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: 4.5
- Address: No. 140, Liyuan Dongli, Yuqiao Middle Road, 1st Floor
- Popular dishes: Cantonese Peanut Glue, Beaten Lemon Tea, Sea Duck Egg Shrimp Dumplings, Chaozhou Fried Pork Slices, Chaozhou Beef Balls
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Dishes
Cantonese Peanut GlueGuang-style peanut glutinous dessert made by mixing roasted peanuts with syrup, then poured into molds and cooled to form a sticky sweet cake.
Beaten Lemon TeaBursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
Sea Duck Egg Shrimp DumplingsSea duck egg shrimp balls are made with fresh shrimp and sea duck eggs. Shrimp is minced, seasoned, and shaped into balls, then mixed with the egg and steamed or boiled. The dish has a bright color, tender texture, and a perfect blend of egg and shrimp flavors.
Chaozhou Fried Pork SlicesChaozhou fried pork is a deep-fried dish made primarily with pork. Thin strips or slices of lean pork are marinated, coated in starch or flour batter, then fried until golden and crispy. The dish features a crunchy exterior and tender interior.
Chaozhou Beef BallsChaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Beef Offal Hot PotBeef offal hot pot made with牛肚,牛肠,牛肺 and other beef organs, paired with radish and potato, seasoned with ginger, scallions, star anise, and slow-cooked until tender.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Beef Brisket Hot PotBeef brisket pot features beef brisket as the main ingredient, paired with vegetables like potatoes and carrots, slow-cooked to tender perfection. The brisket is blanched to remove odor, then simmered with spices until the meat is soft and the broth rich.
Flavorful Beef TendonFlavorful beef or mutton tendon is blanched and stewed with scallions, ginger, garlic, doubanjiang, soy sauce, cooking wine, and spices to achieve a rich, tender taste.
Fresh Potato NoodlesFresh potato starch noodles are a type of vermicelli made from fresh potato starch, prepared by mixing the starch with water, steaming, cooling, and cutting into strips. Typically stir-fried with vegetables, meat, or seafood, or used in soups. They offer a smooth, elastic texture.