Niu Jie Hong Ji Shuan Bao Fang (Qiao Zhuang Store)
Hot pot · ⭐ 4.6
No. 2, Qiaozhuang Commercial Street
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 2, Qiaozhuang Commercial Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Traditional Double-Boiled Hot Pot, Hawthorn Jelly, Hand-Cut Lamb Top Blade.
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: 4.6
- Address: No. 2, Qiaozhuang Commercial Street
- Popular dishes: Traditional Double-Boiled Hot Pot, Hawthorn Jelly, Hand-Cut Lamb Top Blade, Hand-Cut Lamb Leg Meat, Hongji One-Meter Lamb
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Dishes
Traditional Double-Boiled Hot PotA traditional yin-yang hot pot is a divided火锅 with one side featuring a clear broth and the other a spicy麻 broth. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables. The clear broth is typically made by simmering chicken bones and pork bones, while the spicy麻 broth includes spices such as Sichuan peppercorns, chili peppers, and doubanjiang (fermented broad bean paste). Ingredients are cooked by dipping them into either broth.
Hawthorn JellyHawthorn cake is a traditional dessert made primarily from hawthorn fruit. It is prepared by boiling hawthorn jam with sugar and other ingredients, then allowing it to cool and solidify. The dessert has a rich red color and a smooth texture, offering the unique sweet-sour flavor of hawthorn.
Hand-Cut Lamb Top BladeHand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
Hand-Cut Lamb Leg MeatHand-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.
Hongji One-Meter LambHongji One-Meter Lamb is a dish featuring fresh lamb chunks stewed with various spices in a clay pot or pressure cooker over low heat, resulting in tender meat and rich aroma. Ingredients like ginger slices, green onions, and star anise are often added for flavor.
Hongji Beef SupremeHongji's Beef Supreme features fresh beef slices stir-fried quickly with onions, green peppers, and garlic for a tender texture and aromatic flavor.
Fresh-Fried Chili OilFreshly fried chili oil is a seasoning oil made from fresh chilies and other ingredients. The method involves chopping fresh chilies, mixing them with edible oil, and slowly frying the mixture to a proper temperature. It has a bright red color and a spicy, aromatic fragrance.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Xi Meng High-Calcium LambXimeng high-calcium lamb uses premium mutton from Xilingol League, Inner Mongolia. After blanching in clear water, it's stewed with ginger slices and scallions to retain its natural flavor, resulting in tender meat rich in calcium.
Gate Nail Meat BunsMen Ding meat buns are made primarily with beef, seasoned with scallions, ginger, and other spices to form a filling. The mixture is then wrapped in dough and shaped into small pies resembling door nails. Finally, they are pan-fried until both sides turn golden brown.
Sesame Sauce FlatbreadSesame paste flatbread is made primarily from flour, combined with sesame paste, oil, and other seasonings. The dough is fermented, wrapped around a sesame paste filling, then brushed with sesame seeds and baked until golden and crispy.
Reviews
- Morgan_9Got the hand-sliced lamb leg and the sesame buns to go with it. Meat was super fresh, just dip it in the pot for like 8 seconds and grab some sesame sauce on top and it's so tender. Honestly the combo is amazing, the lamb and the buns together are so good. The yuanyang hotpot setup is pretty clever too, spicy side and clear broth side so you don't have to switch pots back and forth. Waitstaff brought stuff out fast and cleared the table quickly, no waiting around. Place was clean and easy to find, and we went at dinner rush and it wasn't crowded at all, no line. The chili oil is freshly fried right there and you can really smell it, super fragrant. Everything just went down so smooth, definitely coming back.
