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Qiu Yue Guan Shan · Yezi Ji · Zhu Tu Ji · Zao Ke Fu (Zhongguancun Store)

Hot pot · ⭐ 4.3

5th Floor, Building B, Zhongguancun Science & Technology Development Building, No. 32 Zhongguancun South Street (same floor and adjacent to Beiping Shengshi Roast Duck Restaurant)

Dishes

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  Stuffed Button Mushroom with Shrimp Paste

  A refined Chinese dish featuring fresh button mushrooms stuffed with seasoned shrimp paste and steamed to perfection.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Cherry Blossom Milk Tofu

  Cherry blossom milk tofu is a dessert made with soft tofu, milk or light cream. Cut tofu into cubes, soak in milk with sugar, garnish with cherry blossoms, chill until set, then serve.
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  Hainan Original Coconut Chicken

  Hainan-style coconut chicken is a dish made with fresh coconut water and chicken. Whole chicken or pieces are simmered in coconut water, allowing the meat to absorb the coconut's fragrance and creating a clear, sweet, and delicious broth. A few ginger slices and goji berries are typically added as accompaniments, with minimal seasoning to highlight the natural flavors of the ingredients.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Sour Vinegar Hot Pot

  Sour rice wine broth hot pot uses pork or chicken bone stock as its base, flavored with fermented rice wine lees (sour mash), and cooked with seafood, meat, and vegetables for a unique sour aroma.
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  Pepper Pork Stomach Chicken Pot

  Pepper pork stomach chicken stew is made with pork stomach and chicken, simmered with black pepper corns and ginger slices. Cleaned pork stomach is sliced and cooked with chicken in a clay pot with water and seasonings for a rich, flavorful broth.
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  Self-Service Condiments

  Self-service condiments are a combination of seasonings that customers can mix and match themselves, typically including basic ingredients such as soy sauce, vinegar, chili oil, garlic paste, green onions, cilantro, and sesame paste. These are used to accompany hot pot, barbecue, cold dishes, or noodle dishes, allowing individuals to freely choose and blend according to their personal taste.
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  Premium Shrimp Dumpling Supreme

  Zhi Zun Shrimp Dumplings feature fresh shrimp, pork, and bamboo shoots wrapped in transparent thin skins and steamed. The shrimp and pork are seasoned and mixed with bamboo shoots for a crisp texture, resulting in an elegant, delicate dumpling with a thin skin and generous filling.
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  Water Reed Drink

  Mao Gen Water is a beverage made primarily from Imperata cylindrica root. Fresh or dried roots are cleaned and boiled in water. Typically, the roots are cut into segments, added to a pot with适量 water, brought to a boil, then simmered for 30 minutes to 1 hour before filtering and serving.
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  Fresh Cut Beef

  Fresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.

Reviews

• aurora_walrus
  Location: pretty close to the National Meteorological Bureau and Hubei Building, easy to get to by metro but parking is a nightmare, take the bus if you can. Vibe: it's got that Hong Kong style cha chaan teng look going on, super bright and clean, great for hanging out with friends or family. The food: the coconut chicken was so good and naturally sweet. First time I had coconut chicken was in Hainan and I've tried it a bunch of places since, but this one really sticks with you. Hadn't had it in like a month or two and coming back to it hit different, weirdly satisfying. Service: food came out fast, nothing amazing but solid. Price: just over 100 per person and they actually give you a decent amount of meat, not skimpy at all.