Charcoal Search Ancient Alley Beijing Hot Pot (Xinjiang Street Branch)
Hot pot · ⭐ 3.5
No. 153 Xinjiang Avenue
Dragon Mate tips
If you are traveling in China to visit Harbin, 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. 153 Xinjiang Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Northeastern Sour Cabbage, Original Cut Beef Chest, Pig Brain Flowers.
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: Harbin
- Category: Hot pot
- Rating: 3.5
- Address: No. 153 Xinjiang Avenue
- Popular dishes: Northeastern Sour Cabbage, Original Cut Beef Chest, Pig Brain Flowers, Beijing Clear Soup Hot Pot, Beijing-style Yangzhou Pot
China trip · China travel
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Dishes
Northeastern Sour CabbageNortheastern sour cabbage is a traditional fermented dish made from Chinese cabbage, known for its tangy flavor and crisp texture. It's commonly used in stews with pork or noodles.
Original Cut Beef ChestPrime beef brisket is whole muscle from the cow's chest, sliced to preserve its natural grain. Typically marinated and then grilled or braised to ensure tenderness and rich flavor.
Pig Brain FlowersPig brain flower is a dish primarily made with fresh pig brain as the main ingredient. During preparation, the pig brain is first cleaned to remove the blood membrane, then gently blanched in boiling water until it reaches a semi-cooked state. Next, it is simmered with spices and seasonings such as scallions, ginger, garlic, chili peppers, and Sichuan peppercorns, allowing the pig brain to fully absorb the broth until thoroughly cooked, resulting in a soft and delicate texture.
Beijing Clear Soup Hot PotA traditional Beijing hot pot with clear broth made from pork and chicken bones, served with thinly sliced beef, lamb, tofu, and vegetables for a fresh, savory taste.
Beijing-style Yangzhou PotOld Beijing double-boil hot pot features a clear broth on one side and a spicy red oil base on the other. The clear broth is made from chicken and pork bones, served with vegetables, tofu, and mushrooms. The spicy side uses beef tallow, chili, Sichuan peppercorns, and doubanjiang, perfect for meats like beef, lamb, tripe, and beef intestine.
Ximeng Freshly Cut Lamb RibsFresh lamb ribs from Ximeng, a premium region in Inner Mongolia, are grilled over charcoal to preserve their natural flavor—tender, juicy, and richly aromatic.
Fresh ShrimpFresh shrimp cooked in water with ginger, garlic, and scallions, highlighting the natural sweetness and tenderness of the seafood.