Xiangdangdang Hot Pot (Kang Zhuang Second Branch)
Hot pot · ⭐ 3.8
No. 179B-12, West End of South Section, Xinglong Commercial Street (Kangzhuang Town Hospital)
Dragon Mate tips
If you are traveling in China to visit Beijing, 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 No. 179B-12, West End of South Section, Xinglong Commercial Street (Kangzhuang Town Hospital). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Freshly Cut Lamb Ribs, Tomato Hot Pot, Premium Lamb.
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: Beijing
- Category: Hot pot
- Rating: 3.8
- Address: No. 179B-12, West End of South Section, Xinglong Commercial Street (Kangzhuang Town Hospital)
- Popular dishes: Freshly Cut Lamb Ribs, Tomato Hot Pot, Premium Lamb, Premium Beef Tenderloin, Pork腰片
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Dishes
Freshly Cut Lamb RibsFresh lamb chops are sliced and directly cooked using pan-searing, grilling, or charcoal roasting to preserve natural flavors and tender texture with a subtle aroma.
Tomato Hot PotTomato pot is a soup-based dish primarily made with tomatoes. Fresh tomatoes are cut into pieces and boiled with an appropriate amount of water, then various vegetables, meats, or seafood are added for dipping and cooking. Seasonings can be adjusted according to personal taste.
Premium LambThis dish is made with high-quality lamb, carefully selected and processed to ensure tender meat. During cooking, the lamb is stewed to fully absorb the aroma of the seasonings, resulting in a rich flavor and delicate texture.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Pork腰片Tripe is sliced thin from pig or lamb kidneys, marinated with wine, ginger, then quickly blanched or briefly fried, and stir-fried with葱姜蒜、辣椒 for a flavorful dish.
Chinese pea shootsBean sprouts is a vegetable dish primarily made with tender bean sprouts, typically blanched or stir-fried to retain their crisp texture. Add garlic or ginger for aroma, and optionally combine with other vegetables or meat.
Duck IntestinesDuck 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.
Spicy Hot Pot BaseSpicy hot pot base is primarily made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, and other spices. It typically includes a variety of aromatic spices such as star anise, cassia bark, and cardamom to enhance flavor. The ingredients are simmered to create a rich, flavorful broth, ideal for dipping various ingredients for cooking.
Tripe and Beef Tongue MedleyA cold dish made with beef tripe and beef stomach, both cleaned and blanched, then mixed with garlic, chili oil, and cilantro.