Old Beijing Hot Pot Lamb (Baolong Plaza Branch)
Hot pot · ⭐ 3.9
North Atrium, Third Floor, No. 188 Wangzhuang Road, Baolong City Plaza
Dragon Mate tips
If you are traveling in China to visit Wuxi, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at North Atrium, Third Floor, No. 188 Wangzhuang Road, Baolong City Plaza. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sichuan-Style Fresh Water Buffalo Tripe, Clear Soup Pot, Clear Soup Base.
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: Wuxi
- Category: Hot pot
- Rating: 3.9
- Address: North Atrium, Third Floor, No. 188 Wangzhuang Road, Baolong City Plaza
- Popular dishes: Sichuan-Style Fresh Water Buffalo Tripe, Clear Soup Pot, Clear Soup Base, Lamb, Beijing-style Beef with Fat
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Dishes
Sichuan-Style Fresh Water Buffalo TripeA classic Sichuan dish made with fresh beef tripe, quickly blanched and tossed in a spicy chili sauce for a crisp, numbingly delicious bite.
Clear Soup PotClear soup broth is made by using water or stock as a base, combined with main ingredients such as chicken, pork, and vegetables, and cooked through boiling. Typically, few seasonings are added to preserve the natural flavors of the ingredients.
Clear Soup BaseThe 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.
LambMade primarily with lamb, typically using leg or shoulder meat, the meat is cut into pieces and blanched in water to remove any odor, then simmered or braised with seasonings such as scallions, ginger, and garlic. It can also be roasted or stir-fried to achieve tender, flavorful meat.
Beijing-style Beef with FatOld Beijing beef is a dish featuring beef rolls as the main ingredient, typically stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar for a tender, rich flavor.
Beijing-style Beef RollsBeef slices marinated with scallions, ginger, and special sauce, rolled and quickly stir-fried or boiled, resulting in tender and fragrant meat.
Beijing-style Copper PotOld Beijing copper pot is a traditional Beijing hot pot dish featuring lamb slices, various vegetables, and tofu. The preparation is simple: place the ingredients into a heated copper pot and cook them in clear soup or bone broth. Once cooked, enjoy by dipping in seasoned sauces.
Sesame PasteSesame paste is a sauce made by grinding roasted sesame seeds and vegetable oil. It has a golden color and a rich flavor, commonly used for seasoning or as a dipping sauce.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.