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Beijing Scorpion Prince Mansion

Hot pot · ⭐ 3.9

200 meters northwest of the intersection of Sports Road and Jinyuan Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Fried Steamed Bread with Stinky Tofu

  Fried corn cakes with stinky tofu is a unique snack. The corn cakes turn golden and crispy after frying, with a fragrant crust and a soft interior. Paired with fermented stinky tofu, the tofu is crispy on the outside and tender on the inside, with a strong aroma. Together, they create a rich and layered taste experience.
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  Grilled Tofu Skin Rolls

  Fried tofu skin rolls are made by wrapping a filling of minced pork, mushrooms, and carrots in tofu skin, then baking until the outside is slightly crispy while the inside remains tender.
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  Premium Lamb

  Premium lamb is made from fresh lamb meat, marinated and then roasted or stewed to retain its tender texture, enhanced with basic seasonings for improved flavor.
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  Goat and Scorpion Hot Pot

  A spicy hot pot featuring tender goat meat and live scorpions, simmered with aromatic spices for a rich, numbing flavor.
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  Old Beijing Osmanthus Plum Soda

  A traditional Chinese summer drink made from plums, hawthorn, and osmanthus flowers, sweetened with rock sugar for a refreshing taste.
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  Old Beijing Flatbread

  Old Beijing flatbread is a traditional Beijing snack made primarily from flour, with added oil and sugar, crafted through steps such as kneading, rolling, stuffing, and baking. Its outer crust is golden and crispy, while the inside has distinct layers and richly flavored fillings—ideal as a breakfast accompaniment or afternoon tea treat.
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  Old Beijing Style Braised Beef

  Old Beijing-style braised beef is made with beef shank, marinated and slowly stewed. The beef is first seasoned with soy sauce, cooking wine, star anise, cinnamon, and bay leaves, then simmered until tender and sliced for serving.
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  Sauce-flavored Lamb Ribs

  Stewed lamb spine with soy sauce flavor is a dish primarily made from lamb spine, which refers to the spinal bones of sheep and is rich in gelatin. After blanching the lamb spine to remove any odor, it is simmered together with fermented broad bean paste, star anise, cassia bark, and bay leaves, resulting in tender meat and a rich, flavorful broth.
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  Spicy Lamb Spine

  Spicy lamb spine is a dish featuring lamb spine bones rich in marrow. After blanching to remove odor, it's stewed with fermented bean paste, Sichuan peppercorns, dried chilies, ginger, scallions, and star anise for tender meat and rich broth.

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