Hong Kou Mao Dou Hot Pot
Hot pot · ⭐ 4.5
Ground-floor commercial unit, Building 17, East Zone, Jiurun Garden
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 Ground-floor commercial unit, Building 17, East Zone, Jiurun Garden. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Jiqi Big Plate Beef and Lamb Combo, Ju Qi Large Plate Lamb, Mountain Spring Clear Soup 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: 4.5
- Address: Ground-floor commercial unit, Building 17, East Zone, Jiurun Garden
- Popular dishes: Jiqi Big Plate Beef and Lamb Combo, Ju Qi Large Plate Lamb, Mountain Spring Clear Soup Pot, Handcrafted Freshly Sliced Lamb Leg Meat, Tripe Delight with Beef
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Dishes
Jiqi Big Plate Beef and Lamb ComboJu Qi Da Ban Niu Yang Shuang Pin is a dish featuring beef and mutton as main ingredients, typically sliced or cubed and cooked by stewing or grilling with basic seasonings to achieve tender meat and rich flavor.
Ju Qi Large Plate LambJiqi Da Ban Yang Rou features fresh mutton as the main ingredient, carefully marinated and then grilled with specially crafted spices and seasonings. The mutton is crispy on the outside and tender inside, with a delicious flavor that pairs perfectly with the freshness of cilantro, creating a unique taste.
Mountain Spring Clear Soup PotThe mountain spring clear soup pot uses fresh mountain spring water as its broth, combined with selected meats, vegetables, and seafood, carefully simmered to preserve the original flavors of the ingredients. The soup is clear, delicious, and nutritionally rich.
Handcrafted Freshly Sliced Lamb Leg MeatHand-cut fresh lamb leg meat, carefully sliced from fresh lamb legs. Tender with original lamb flavor, commonly cooked by grilling, stewing or quick stir-frying.
Tripe Delight with BeefNiu San Cui is a dish made primarily of beef tripe, beef brisket, and beef intestine. After cleaning and slicing, it's blanched in boiling water to remove odors, then stir-fried with scallions, ginger, garlic, chili, and other seasonings.
Premium Fresh TripePremium fresh tripe is made from fresh beef tripe, quickly blanched in boiling water to retain its crisp tenderness. Served with dipping sauce or plain to highlight the natural flavor.
Chili OilChili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.