Yu Chu Chongqing Hot Pot & Grilled Skewers (Guangju Branch)
Hot pot · ⭐ 4.5
No. 16, Xizhaosi Street, Courtyard 4 (1st Floor, Baoda Building)
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. 16, Xizhaosi Street, Courtyard 4 (1st Floor, Baoda Building). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sliced Beef with Green and Red Peppers, Hand-Cut Lamb Leg Meat, Handmade Noodles.
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: 4.5
- Address: No. 16, Xizhaosi Street, Courtyard 4 (1st Floor, Baoda Building)
- Popular dishes: Sliced Beef with Green and Red Peppers, Hand-Cut Lamb Leg Meat, Handmade Noodles, Wakame Sprouts, Yu Fish Hot Pot
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Dishes
Sliced Beef with Green and Red PeppersDouble Pepper Beef is a dish made primarily with beef, paired with green and red peppers. The beef is sliced and marinated with seasonings, then stir-fried together with sliced green and red peppers to retain the freshness and texture of the ingredients.
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.
Handmade NoodlesHandmade noodles are made by kneading flour and water into dough, then rolling and cutting it into strips before boiling. Main ingredients are flour and water, with eggs optionally added for texture. No machinery is used—each noodle is shaped by hand, giving unique thickness and elasticity.
Wakame SproutsSea lettuce sprouts are a dish made primarily from fresh sea lettuce buds, typically blanched or mixed cold after washing, and seasoned with garlic, vinegar, soy sauce, chili oil, or other vegetables and meats.
Yu Fish Hot PotYu Yu Yangjiang Pot is a hot pot dish blending Sichuan and Chongqing flavors, with two broth bases: one spicy red oil麻辣 (málà) and the other clear or mushroom soup. Main ingredients include beef, tripe, duck blood, bean sprouts, tofu skin, and greens, all cooked in the two broths.
Rocket SquidRocket Squid is made from fresh squid, seasoned with a specially crafted spicy sauce and carefully cooked. Its distinctive feature is the squid cut into floral patterns, which, after cooking, resembles a rocket, hence its name.
Fresh Ecological Beef TripeEcological fresh tripe uses fresh beef tripe, cleaned and processed, then quickly blanched or涮煮 to maintain its crisp tenderness. Main ingredient is beef tripe, with basic seasonings.
Fresh Frog LegsFresh bullfrog is the main ingredient, cleaned and stir-fried or braised. Usually seasoned with ginger, garlic, and chili to keep the meat tender and flavorful.
Fresh Sea Bass SlicesFresh sea bass slices made from boneless fish, marinated with ginger and scallions, then steamed or quickly stir-fried. Tender and flavorful, preserving the fish's natural taste.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.