Liu Xu Ju Yang Xie Zi Hot Pot Restaurant
Hot pot · ⭐ 3.7
No. 15-27, Kang'an Residential Community
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 No. 15-27, Kang'an Residential Community. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Half Noodle Sour Cabbage, Fried Peanuts, Freshly Sliced Beef.
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: 3.7
- Address: No. 15-27, Kang'an Residential Community
- Popular dishes: Half Noodle Sour Cabbage, Fried Peanuts, Freshly Sliced Beef, Old Tang Fire Pot with Lamb Stomach, Fish Ball and Shrimp Ball Platter
China trip · China travel
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Dishes
Half Noodle Sour CabbageHalf noodle sour cabbage is a dish made mainly with sour cabbage and noodles, which are stir-fried together. It has a crisp texture and an acidic, appetizing flavor.
Fried PeanutsFried peanuts are a simple and popular snack made primarily from peanuts. The main preparation method involves frying the peanuts until golden and crispy, then seasoning with salt or sugar according to taste.
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
Old Tang Fire Pot with Lamb StomachOld Tang Fire Pot with Lamb Stomach is a traditional dish made with lamb and lamb stomach, cooked in a fire pot. The main ingredients are lamb and lamb stomach, stir-fried with seasonings for a delicious taste.
Fish Ball and Shrimp Ball PlatterA platter of fish and shrimp balls made from fresh fish meat and shrimp, each shaped, seasoned, and cooked by boiling or steaming, arranged neatly with a tender, elastic texture.
Fish and Shrimp Dumplings with Osmanthus Crab SticksThis dish features fish and shrimp balls with osmanthus crab sticks, steamed or boiled and arranged on a plate. The fish and shrimp balls are tender and elastic, while the osmanthus crab sticks are finely textured processed crab meat. The platter offers vibrant colors and balanced搭配.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Mahjong Dipping SauceMahjong dipping sauce is a blend of soy sauce, vinegar, garlic, chili oil, and cilantro, commonly used with hot pot, barbecue, or cold dishes. Mix ingredients in proportion and stir well to create a flavorful sauce.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.