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Bānuó Māomó Huǒguō (Yízhuāng Lónghú Tiānjē Tián Diàn)

Hot pot · ⭐ 4.7

4th Floor, Longhu Beijing Yizhuang Tianjie, Intersection of Boxing Eighth Road and Xinghai Road

Dishes

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  M6 Australian Wagyu Snowflake

  M6 Australian Wagyu Snowflake is made from high-quality Australian Wagyu cuts, with tender meat and snowflake patterns, simply pan-fried to retain its original flavor.
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  Three-Flavor Hot Pot Base

  The three-part broth consists of clear soup, spicy麻辣 (má là), and tomato flavors, satisfying diners who prefer mild, spicy, or sweet-and-sour tastes. The clear soup base uses premium stock, the spicy broth is made with specially blended chili peppers and spices, and the tomato broth is simmered with fresh tomatoes and seasonings.
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  Inner Mongolia Grassland Lamb

  Inner Mongolian grassland lamb uses lambs raised on the grasslands of Inner Mongolia, with tender meat primarily made from fresh lamb. It is typically prepared by boiling or stewing in clear water to preserve its original flavor, and may also be simply seasoned with a small amount of scallions, ginger, and salt.
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  Hawthorn Plum Juice

  Hawthorn and plum juice is made primarily from hawthorn and Chinese plum, seasoned with适量冰糖 or honey. After washing the hawthorn and plum, boil them in water, then simmer slowly for 30 minutes until the liquid becomes thick and concentrated. Strain and cool before serving. It can be enjoyed either cold or hot.
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  Banu Maowu

  Bananu beef tripe is a dish made primarily from beef tripe, quickly cooked by blanching or boiling. Served with dipping sauce or spicy broth to maintain its crisp and tender texture.
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  New Zealand Tripe

  New Zealand tripe, made from premium imported New Zealand tripe, carefully processed and cooked with specially formulated hot pot base or seasonings. The tripe is thinly and evenly sliced, quickly cooking when blanched in the pot, offering a fresh, tender, and juicy texture—making it an excellent choice for hot pot meals.
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  Classic Tripe

  Classic tripe is made from fresh beef tripe, carefully processed and marinated with spicy seasonings. It is quickly stir-fried to preserve its tender texture and deliver a unique flavor.
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  Enoki Mushroom

  Enoki mushroom is a dish primarily made with fresh enoki mushrooms. The preparation is simple, typically involving cleaning the enoki mushrooms and mixing them with seasonings such as minced garlic, light soy sauce, and sesame oil. The dish retains the original freshness of the enoki mushrooms and offers a refreshing taste.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Wild Mushroom Soup

  Wild mushroom soup is a dish primarily made with various wild mushrooms as the main ingredients. The preparation method involves boiling cleaned wild mushrooms with an appropriate amount of water, then simmering over low heat until the freshness and aroma of the mushrooms are fully infused into the broth.
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  Snowflake Beef (Small Portion)

  Small portion of snowflake beef uses premium beef with fine texture and marbled fat distribution. Sliced and briefly marinated, then quickly stir-fried or涮煮 to maintain tenderness.
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  Fresh Duck Blood

  Fresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
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  Duck Intestines

  Duck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.

Reviews

• Tatum_17
  The tripe was awesome — did the quick dip thing and it came out super crispy and bouncy, totally addictive. Definitely the must-order here. The wild mushroom broth was so rich and savory, I had a bowl before even starting the hotpot and it really hit the spot. The little fennel fritters were crispy outside and tender inside with this light anise flavor — couldn't stop eating them. The "living" soybean sprouts were a fun surprise, they're literally still growing when they bring them to the table, and they taste so fresh and crunchy in the pot. Service was great too — the sauce station was clean, and the staff kept topping up the broth and swapping out our plates without us even asking. Honestly one of the most comfortable hotpot meals I've had in Beijing.