Tan Xun Ancient Alley Old Beijing Hot Pot (Shimao Avenue Store)
Hot pot · ⭐ 4.7
No. 117 Shimao Avenue
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at No. 117 Shimao Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crispy Fried Pork Strips, Brown Sugar Glutinous Rice Cake, Beijing Clear Soup Hot Pot.
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: Harbin
- Category: Hot pot
- Rating: 4.7
- Address: No. 117 Shimao Avenue
- Popular dishes: Crispy Fried Pork Strips, Brown Sugar Glutinous Rice Cake, Beijing Clear Soup Hot Pot, Beijing-style Beef with Fat, Beijing-style Yangzhou Pot
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Dishes
Crispy Fried Pork StripsCrispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Beijing Clear Soup Hot PotA traditional Beijing hot pot with clear broth made from pork and chicken bones, served with thinly sliced beef, lamb, tofu, and vegetables for a fresh, savory taste.
Beijing-style Beef with FatOld Beijing beef is a dish featuring beef rolls as the main ingredient, typically stir-fried with onions and green peppers, marinated in soy sauce, cooking wine, and sugar for a tender, rich flavor.
Beijing-style Yangzhou PotOld Beijing double-boil hot pot features a clear broth on one side and a spicy red oil base on the other. The clear broth is made from chicken and pork bones, served with vegetables, tofu, and mushrooms. The spicy side uses beef tallow, chili, Sichuan peppercorns, and doubanjiang, perfect for meats like beef, lamb, tripe, and beef intestine.
Beef No. 1Beef No. 1 is a dish featuring premium beef slices as its main ingredient. The preparation involves stir-frying the beef slices with a specially crafted sauce, then quickly cooking them together with fresh vegetables and spices to preserve the beef's tender texture.
Dipping SauceA dipping sauce is a seasoned condiment used to accompany food, primarily made by mixing soy sauce, vinegar, garlic paste, chili oil, cilantro, and green onions. Additional ingredients such as sugar, sesame seeds, or crushed peanuts can be added according to taste. The preparation method involves thoroughly mixing all the ingredients until well combined.
Ximeng Hand-Cut Fresh Lamb RibsFresh lamb ribs from Ximeng, hand-cut and marinated with secret spices, then grilled over charcoal for tender, juicy meat with rich aroma.
Ximeng Lamb RollsXimeng lamb rolls use high-quality lamb from Xilingol League, Inner Mongolia. Fresh lamb is sliced thin and rolled, then steamed or stir-fried with scallions and ginger to preserve its tender texture.