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Baoye Ju·Old Beijing Hot Pot (Gu Lou Store)

Hot pot · ⭐ 4.6

50 meters west of the intersection of Xibinhe Road and Gulou Outer Street, Peace Lane Subdistrict

Dishes

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  Northeast Sour Cabbage

  Northeastern sour cabbage, made primarily from napa cabbage and fermented. The sour cabbage has a slightly yellow, translucent color and a crisp, tangy taste. It is commonly stewed with pork and vermicelli, making it a classic home-style dish in Northeast China.
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  Traditional Frozen Lamb

  Traditional frozen mutton is a cold dish made by blanching, stewing, and cooling lamb until it solidifies into a gelatinous texture. The meat is cut into pieces, simmered slowly with scallions, ginger, and cooking wine until tender, then chilled to form a firm, jelly-like consistency.
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  Traditional Sesame Flatbread

  A traditional sesame flatbread made from flour, fermented with yeast, rolled into a sheet, brushed with oil paste, sprinkled with sesame seeds, folded, flattened, and baked. Crispy outside, soft inside, evenly coated with sesame, richly fragrant.
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  Eight Treasure Clear Soup Base

  Eight Treasure Clear Soup Base is made by simmering various ingredients, mainly chicken, pork bones, mushrooms, ham, dried scallops, seaweed, goji berries, and red dates. It is slowly cooked for a long time to retain its original flavor, with a fresh and delicate taste.
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  Fresh Broad Tofu Sheets

  Fresh beef tripe is a dish made from fresh beef tripe, quickly blanched in boiling water to retain its crisp texture. It's typically stir-fried or dressed with scallions, ginger, garlic, and chili to highlight the natural flavor.
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  Large Fresh Pig's Stomach (Daily Limited)

  Large fresh pig's stomach is a specialty dish made by washing and boiling fresh pig stomach. It has a crisp and elastic texture, suitable for eating with sauce.
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  Napa cabbage

  Napa cabbage is a common vegetable widely loved for its tender texture and nutritional value. When preparing it, the cabbage is usually washed and cut into segments, and can be stir-fried, simmered, or made into soups. Seasonings can be added according to taste during cooking.
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  Clear Soup Base

  The clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
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  Grilled Lamb Skewers (Must-Try)

  Fresh lamb is cut into chunks, skewered on bamboo sticks, marinated, and grilled over charcoal. The meat is firm with a crispy exterior and tender interior, infused with smoky charcoal aroma.
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  Premium Bull Tripe

  Premium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
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  Freshly Pressed Chili Oil

  Freshly pressed chili oil is made by mixing crushed fresh chilies with vegetable oil and heating it to extract the flavor. The main ingredients are fresh red chilies and edible oil, with no additional seasonings added during production, preserving the natural aroma and spiciness of the chilies.
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  Fresh Lamb Sirloin

  Fresh lamb loin is a dish made from tender, evenly marbled meat cut from the leg. Typically sliced or cubed, it's marinated with scallions, ginger, garlic, and cooking wine, then stir-fried, braised, or grilled to preserve its natural flavor.
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  Fresh Lamb with Cucumber Strips

  Fresh lamb and cucumber strips is a dish made with fresh lamb and cucumbers. The lamb is sliced and stir-fried with cucumber strips, seasoned lightly to preserve the natural flavors.
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  Sesame Sauce Condiment

  Sesame sauce condiment is primarily made by mixing sesame paste, minced garlic, chopped cilantro, soy sauce, vinegar, and a small amount of sugar. It is used as a dipping sauce for hot pot or cold dishes, offering a rich taste and unique flavor.

Reviews

• Vesper_18
  Came here with a friend for a little get-together and honestly the vibe was super cool — really old Beijing feel, great spot for photos. We ordered the fresh tripe and it was blanched just right, super crunchy and fresh, dipped in that sesame sauce which was so good. The copper pot with charcoal gave it that real smoky flavor, the lamb slices were really thin and cooked in like a few seconds, super tender. Service was great too, food came out pretty quick and they topped up the broth without us even asking. Whole atmosphere was really relaxed, the two of us just eating and chatting, super comfortable. Definitely coming back.