Mutton Spine and Shank Bones
Hot pot · ⭐ 3.5
100 meters south of the east gate of Miyun Mosque
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 100 meters south of the east gate of Miyun Mosque. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Raw Lamb Kidneys, Mutton Tendon Skewers, Fresh Lamb Spine Hot Pot.
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: 3.5
- Address: 100 meters south of the east gate of Miyun Mosque
- Popular dishes: Raw Lamb Kidneys, Mutton Tendon Skewers, Fresh Lamb Spine Hot Pot
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Raw Lamb KidneysOffal lamb kidneys are stir-fried with scallions, garlic, and seasonings like soy sauce and salt after being cleaned and marinated to remove odor. The dish emphasizes precise heat control for a tender texture.
Mutton Tendon SkewersMutton tendon skewers are primarily made with羊蹄筋 (mutton tendons), which are cleaned, cut into segments, and threaded onto bamboo skewers. They are then cooked by grilling or stewing. During preparation, ingredients such as green onions, ginger, and garlic are commonly added to enhance flavor. Some recipes also involve marinating the tendons with soy sauce and cooking wine for added taste.
Fresh Lamb Spine Hot PotFresh lamb spine hot pot features lamb spine as the main ingredient, paired with potatoes, wide rice noodles, and onions, simmered in clear water or bone broth. Lamb spine refers to the spinal bones, rich in meat and collagen. After blanching, it's slowly cooked with spices to create a rich, flavorful broth.