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Fuzhou Zi Old Beijing Hot Pot Restaurant

Hot pot · ⭐ 4.1

No. 53 Baofang Hutong

Dishes

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  Top Brain

  Onglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
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  Fengzeju Special Lamb

  Fengzeju's secret-style lamb is made from fresh lamb, marinated with various spices and seasonings, then slowly stewed. The meat is tender, the broth rich, preserving the original flavor of the ingredients.
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  Lamb with Crispy Bones

  Lamb with cartilage is a dish made primarily from lamb leg meat and lamb cartilage, simmered or grilled together to create tender meat and crispy cartilage for a rich, varied texture.
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  Hand-Cut Lamb

  Hand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
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  Fresh Lamb Meat

  Fresh lamb meat dish made with tender lamb from leg or shoulder, slow-cooked or stir-fried to preserve natural flavors, enhanced with basic seasonings like ginger, scallions, and cooking wine.
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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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  Premium Tripe

  Spicy beef tripe is a dish made with fresh beef tripe, cleaned and boiled or blanched in water, then mixed with scallions, ginger, garlic, chili, and other seasonings for a crisp texture.
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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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  Sugar Cake

  Sugar cake is a traditional dessert made primarily from flour and sugar. First, mix flour and water to form a dough, then combine sugar with a small amount of flour to create the filling. Divide the dough into small pieces, roll each into a flat circle, wrap around the sugar filling, and flatten again into a round cake shape. Finally, cook on a flat pan until both sides turn golden brown.
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  Sesame Paste

  Sesame paste is a seasoning made primarily from sesame seed paste, typically ground from roasted sesame seeds, with a thick, dark brown consistency. It can be adjusted by adding water, salt, sugar, or other辅料 during preparation, and is commonly used for mixing noodles, cold dishes, or as a dipping sauce.
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  Cucumber Strips

  Cucumber strips is a refreshing cold dish made primarily from fresh cucumbers. After washing, the cucumbers are sliced into strips and seasoned with minced garlic, cilantro, and other seasonings, then simply mixed together. This dish offers an excellent balance of color, aroma, and flavor, making it ideal for summer consumption and providing a cooling effect to relieve heat.

Reviews

• leathery_bamboo
  This old Beijing hotpot spot over in Dongsi, on Baofang Hutong #53, has been around for almost 40 years — the sign out front actually says 37 years but they're already on year 39, just haven't gotten around to updating it lol. The crowd splits pretty clearly between the old regulars from the hutong and newer folks like us who came because we'd heard about it. From the street the place looks kinda small but there's way more space once you get inside — lots of little tucked-away rooms with weird angles and stuff. Super cool vibe honestly. One thing that really stood out was the handwritten menu and them using an actual abacus to ring you up, which is such a throwback. The menu's pretty clearly organized with fresh meat vs frozen meat sections, and they push the fresh stuff. We went with their recommendations and got two plates — the fresh lamb and the lamb rump meat. Both were gorgeous, bright red and glossy, stuck to the plate when you flipped it upside down. The rump meat was leaner, sliced nice and even, had this firm bouncy texture — pure lean lamb with sesame paste was sooo good, would go amazing with a beer. The fresh lamb was cut to order too, had a little fat running through it, super tender with this slight crunch and a milky/meaty flavor going on, fresh without that gamey sheep smell at all. For hotpot like this you really gotta do the clear broth so you can actually taste the meat. Heads up though — their sesame paste is on the salty side, I'd add a splash of vinegar or some of the broth to thin it out. The cold apps aren't even on the menu — you just gotta ask the auntie working there. We got smashed cucumbers, fried peanuts, and shredded tofu. The spinach was super tender but the radish was cut a tiny bit thick for my taste.