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Yuejia Zhuang Zhetouji (with Yiyi Tianjie Branch)

Hot pot · ⭐ 4.6

Units 5F-11 and 5F-12, Building B, Beijing Xiyue Tianjie, Yard 28, Changyu Street, Changyang Town

Dishes

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  Crispy Young Pigeon

  Young squab with crispy skin is a dish made from tender young pigeons, marinated and roasted to achieve a golden, crunchy crust and juicy, tender meat.
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  Ginger Chicken Bone Broth

  A ginger chicken bone broth made by simmering chicken bones and ginger slowly to create a rich, aromatic soup with the spiciness of ginger and the freshness of chicken bones.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Peppered Pig's Stomach Chicken

  Signature black pepper pork stomach chicken stew features cleaned pork stomach and chicken simmered together with black pepper and ginger, slow-cooked for rich broth, tender stomach, and juicy chicken.
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  Signature Crispy Roast Duck

  Signature crispy-skinned roast duck made from premium ducks, marinated, air-dried, then roasted in a hanging oven. Golden crispy skin, tender juicy meat. Main ingredients: duck and seasonings.
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  Qingyuan Free-Range Chicken

  Qingyuan mountain-raised chicken uses free-range local chickens grown naturally in forests, with firm meat and even fat distribution. Usually cooked by steaming or braising to preserve original flavor, enhanced with simple seasonings like ginger slices and scallions for rich aroma.
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  Fresh Qingyuan Chicken, Sliced to Order

  Fresh Qingyuan chicken, sliced on demand, is a dish featuring freshly slaughtered Qingyuan chicken, cleaned and blanched before being cut to order. It preserves the original flavor and is typically steamed or lightly seasoned.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Classic Braised Meat Trio

  Classic Braised Meat Trio includes roasted duck, charcuterie, and roast goose, marinated with traditional methods and slow-roasted to achieve crispy skin and tender, juicy meat.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Premium Shenjing Roast Goose

  Premium Shenjing roast goose made from优质 goose meat, marinated, air-dried, then roasted in a挂炉. Crispy skin and tender, juicy meat with unique flavor.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle rolls made from red rice flour, wrapped around fresh shrimp and steamed. The red rice skin is soft and elastic, with tender shrimp for a rich texture.

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