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Jing Cheng Xian · Lao Beijing Tong Guo Shuan Rou · Yang Xie Zi (Financial Street Branch)

Hot pot · ⭐ 4.8

No. 161, Fuchengmen Inner Street, Xinxijie Subdistrict (near Yao Coffee and White Pagoda Temple)

Dishes

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  Frozen Tofu

  Frozen tofu is made by freezing fresh tofu, which develops a honeycomb-like structure inside with many pores and good elasticity. It can be cooked with various ingredients, offering a rich and diverse texture.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Kung Pao Chicken with Grilled Fish

  Kung Pao Chicken Baked Fish is a fusion dish featuring fresh fish fillets, chicken breast, peanuts, dried chilies, and Sichuan peppercorns. The fish is marinated and baked, then stir-fried with Kung Pao chicken to absorb the rich sauce flavor.
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  Small Fried Dough Stick

  Little oil sticks are a classic Chinese snack made from flour through processes such as kneading, fermentation, rolling, cutting, and deep-frying. They have a golden, crispy exterior and a hollow interior, offering a deliciously crunchy texture. They can be enjoyed as a breakfast item with soy milk or as a small treat during afternoon tea.
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  Shacong Fat Lamb

  Shacong Fat Lamb is a dish made with fresh fat lamb and shacong. The lamb is sliced and stir-fried with shacong, offering a delicious and unique grassland flavor.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Classic Copper Pot

  Classic copper pot is a dish cooked in a copper hot pot, featuring beef, lamb, pork, vegetables, tofu, and mushrooms. Slice or cube ingredients and simmer in heated copper pot with water or broth.
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  Lamb Ribs with Lamb Spine

  Lamb ribs and lamb spine is a dish made primarily from lamb ribs and spinal bones. Lamb ribs refer to the rib section of the lamb, while lamb spine refers to the vertebrae. After blanching to remove odor, it's simmered slowly with scallions, ginger, star anise, cinnamon, and other spices until tender with rich broth.
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  Old Beijing Lamb Spine Hot Pot

  Old Beijing lamb spine hot pot features lamb vertebrae as the main ingredient, with carrots, potatoes, and onions, seasoned with star anise, cassia bark, and bay leaves. After blanching to remove odor, it's slowly stewed for hours to create a rich broth and tender meat.
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  Fatty Beef and Ox Tripe

  Fatty beef and ox tripe is a Chinese dish made with fatty beef and ox tripe, usually cooked by stewing or stir-frying. It has a rich texture, not greasy, and layered.
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  Sour Spicy Bamboo Shoots

  Sour and spicy sea bamboo shoots is a dish featuring sea bamboo shoots as the main ingredient, stir-fried with chili, garlic, ginger, vinegar, and soy sauce for a tangy and spicy flavor.
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  Spicy Grilled Fish

  Spicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.
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  Fresh Sliced Lamb Leg Meat

  Freshly sliced lamb leg meat, selected from the fresh lamb hind leg, with tender and delicate texture. Carefully cut to preserve the natural flavor of the meat, suitable for various cooking methods such as hot pot, grilling, or stewing—ideal for nourishing winter meals.

Reviews

• Quincy_8
  Besides the hotpot, their grilled fish set is honestly a great deal. We grabbed a 2-person deal for 139.5 yuan that came with a whole grilled fish (5 flavor options to pick from), kung pao chicken, side dishes, and fruit tea. The kung pao chicken tasted really authentic and the portion was huge; the grilled fish wasn't killed-to-order but it was fresh enough, and eaten with wood ear and bean sprouts it was super rice-killer. The brown sugar steamed cake was soft and chewy, and the fruit tea cut through the grease nicely. The place is kinda small so you might have to wait for a table on weekend nights — try to go off-peak. Overall tons of menu options, you can get lamb spine hotpot, the dipping hotpot, grilled fish, all of it, good for hanging out with friends or a casual family dinner. Service was warm and they cleared the table quickly.