Tianxiang Stone Pot Fish (Yongle Branch)
Hot pot · ⭐ 3.5
Tianxiang Stone Pot Fish
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 Tianxiang Stone Pot Fish. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Kung Pao Chicken, Dumpling Soup, Scallion Oil Flatbread.
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: 3.5
- Address: Tianxiang Stone Pot Fish
- Popular dishes: Kung Pao Chicken, Dumpling Soup, Scallion Oil Flatbread, Garlic and Vermicelli Bok Choy, Catfish in Sichuan Flavor
China trip · China travel
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dumpling SoupGedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
Scallion Oil FlatbreadScallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
Garlic and Vermicelli Bok ChoyStir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
Catfish in Sichuan FlavorBream Shu Xiang is a dish featuring bream as the main ingredient, marinated and stir-fried with fermented broad bean paste, chili, ginger, and garlic. It emphasizes precise heat control to ensure tender, flavorful fish with authentic Sichuan spicy aroma.