People's Hot Pot (Qianmen Branch)
Hot pot · ⭐ 3.3
Beside the East Entrance of Home Inn Xicheng Branch (210 meters on foot from Exit A Northwest of Zhushikou Metro Station)
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 Beside the East Entrance of Home Inn Xicheng Branch (210 meters on foot from Exit A Northwest of Zhushikou Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato Slices, White Radish, Lamb Brain Meat.
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: 3.3
- Address: Beside the East Entrance of Home Inn Xicheng Branch (210 meters on foot from Exit A Northwest of Zhushikou Metro Station)
- Popular dishes: Potato Slices, White Radish, Lamb Brain Meat
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Potato SlicesPotato slices are a simple home-style dish, with potatoes as the main ingredient. The method involves washing and peeling the potatoes, slicing them thinly, and then cooking them by stir-frying, frying, or baking. During cooking, garlic slices and chili peppers are often added to enhance flavor, and salt is used for seasoning at the end.
White RadishThis dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
Lamb Brain MeatLamb brain is a dish primarily made with lamb as the main ingredient. It uses the lamb's neck area, which is first marinated to absorb flavor, then grilled over charcoal until the skin turns golden and crispy while the meat remains tender and juicy.