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Ju Yuan Xuan (at Caishi Kou Store)

Hot pot · ⭐ 4.5

No. 3, Tianjing Hutong

Dishes

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  Top Blade Meat

  Top blade meat comes from the area near the cow's neck, with tender texture and evenly distributed fat. It is commonly used for stewing, grilling, or stir-frying. The main ingredient is beef, which can be sliced or cubed according to need and then cooked with seasonings.
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  Hulunbuir Wild Boar Meat

  Hulunbuir霸王肉 is a dish made primarily from pork, usually using pork belly or ham. After marinating, it's stewed or braised slowly with soy sauce, cooking wine, scallions, ginger, and other seasonings until tender and flavorful.
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  Fresh Hand-Cut Lamb

  Hand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
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  Hot Pot Meat

  Hot pot with thinly sliced meat is a dish where selected meats are sliced thin and gently cooked in a boiling broth until the slices change color. It is typically served with various sauces and vegetables.
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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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  Grilled Lamb Skewers

  Electric grilled lamb skewers are made primarily from fresh lamb, carefully cut into pieces and threaded onto skewers, then cooked using an electric grilling method. During the process, the lamb's fat drips down, creating a smoky aroma similar to charcoal roasting, resulting in meat that is crispy on the outside and tender on the inside while preserving the original freshness and fragrance of the lamb.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Premium Lamb

  Selected lamb is primarily made from high-quality lamb, cut into pieces and prepared by stewing or grilling. Basic seasonings such as green onions, ginger, and garlic may be added during cooking to eliminate膻味 (mutton odor) and enhance flavor.
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  Eight Pieces of Lamb

  Yang Ba Jian is a dish primarily made with mutton, typically using eight different parts such as lamb legs, kidneys, liver, and heart, prepared by blanching, stewing, or braising.
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  Welsh onion flowers

  Leek flowers is a dish primarily made with fresh leek flowers. To prepare it, first wash and cut the leek flowers into segments, then mix with适量 of minced garlic. Next, stir-fry the garlic in hot oil until fragrant, add the leek flowers, and quickly stir-fry. Finally, season with salt and a small amount of chicken essence, and stir-fry until the leek flowers are just cooked through.
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  Black Cuttlefish

  Black tripe is a dish made primarily from beef tripe, typically cleaned, blanched in hot water to remove odor, then stir-fried or stewed with葱姜蒜 and chili for a crisp texture and rich flavor.

Reviews

• delicate_marmoset
  This Juyuan Xuan place is tucked down Tianjing Hutong near Caishikou, super easy to find. It's the real deal — traditional charcoal copper pot hotpot for the lamb. And oh man, the lamb is the star here. The hand-cut slices and the upper brain meat (basically the best cut from the back of the neck) are so tender, even after leaving them in the broth forever they don't get tough or chewy. They also have this signature Hulunbuir "overlord" lamb that they sell by the layer — three layers is about a jin, and honestly the price is really fair for the quality. You HAVE to order their chive flower sauce, they say it's wild-harvested and just dipping the meat in it is insanely fragrant and good. Parking was pretty easy when we went, though I can imagine it gets tight during peak hours — like 15+ kuai for parking. Per person we spent around 120, everything tasted fresh and the staff were genuinely warm and attentive. If you're craving old-school Beijing style lamb hotpot, this is the spot. Definitely coming back.