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Wǔshíliù Hùyuàn Shuànròu (Yōnghé Gōng Diàn)

Hot pot · ⭐ 4.3

No. 56 Andingmen East Street (100 meters west from Exit E of Yonghegong Metro Station)

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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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Ju Qi Large Plate Lamb

  Jiqi Da Ban Yang Rou features fresh mutton as the main ingredient, carefully marinated and then grilled with specially crafted spices and seasonings. The mutton is crispy on the outside and tender inside, with a delicious flavor that pairs perfectly with the freshness of cilantro, creating a unique taste.
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  Beef and Lamb Combo

  Ju Qi Beef and Lamb Combo is a dish featuring beef and lamb as main ingredients, typically marinated separately before stir-frying or stewing for rich flavor layers, enhanced with scallions, ginger, and garlic.
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
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  Fresh Hand-Cut Upper Back

  Hand-cut fresh top blade is a dish made primarily from fresh beef top blade meat, meticulously sliced by hand. The top blade is located at the rear of the cow's shoulder and neck, on both sides of the spine, with alternating layers of fat and lean meat, resulting in a tender and juicy texture. It is typically cooked using simple methods such as pan-frying, grilling, or stir-frying to preserve the natural flavor of the meat.
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  Grilled Flatbread

  Baked flatbread is a type of dough made primarily from flour, fermented with yeast, rolled into thin sheets, and either wrapped with sesame seeds or not. It is baked in an oven until the surface turns golden and crispy. A common method involves dividing the dough into small portions, flattening them, brushing with oil, sprinkling sesame seeds, and then baking.
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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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  Sweet Pickled Garlic

  Sugarcane garlic is a traditional Chinese side dish made primarily from fresh garlic. The preparation involves soaking and drying the garlic cloves, then marinating them with sugar, vinegar, and other seasonings until the cloves become transparent and take on an amber color. Sugarcane garlic has a crisp texture and a sweet yet slightly sour taste.
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  Lamb Leg Meat

  Lamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.
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  Homemade Shrimp Paste

  Fresh shrimp paste is primarily made from fresh shrimp. After removing the shells and intestinal veins, the shrimp are chopped or ground into a paste. Add salt, egg white, starch, and a small amount of cooking wine, then mix thoroughly. After marinating, shape the mixture into small balls by hand or with tools, and cook until done.
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  High-Calcium Meat

  High-calcium meat is a nutritious dish primarily made from calcium-rich meats such as pork bones and beef bones. After careful preparation, the meat becomes tender and the broth becomes rich. During cooking, the meat is first stewed until soft, then seasoned and reduced to create a dish that retains the texture of the meat while fully incorporating the nutritional benefits of calcium.

Reviews

• enchanted_crocus
  This hotpot spot, Number 56 Yard, is right next to the Yonghegong subway station, super easy to find. We actually just came from walking around the Lama Temple and the Wudaoying hutong area, so it was a quick walk over. The place is set in a traditional courtyard, really clean and has a nice vibe — my friend took like a million photos, very Instagram-worthy. Meat is the main thing here, and yeah it's mostly frozen rolls, but honestly the quality was good. The lamb leg slices were nice and even in thickness, and the broth stayed clear even after we cooked everything in it. The signature "big plate meat" thing is presented in a really cool way, definitely worth a pic. The self-serve sauce bar was a highlight — sesame paste was seasoned just right, and the freshly fried chili oil smelled amazing. Grab one of the two-person set deals on Douyin or one of those group-buy apps, you get three plates of meat plus veggies and a main, really good value, plenty for two people. Staff was friendly and the food came out fast. Overall super chill experience, would come back.