Qingzhen Three Six Nine Wan Niu Nan Yu Bao (Zong Die)
Hot pot · ⭐ 4.4
Ground-floor commercial unit, Zhongbei Investment Business Building (No. 21, Fangqunyuan Phase IV; northwest corner of Dongtieying Bridge)
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 Ground-floor commercial unit, Zhongbei Investment Business Building (No. 21, Fangqunyuan Phase IV; northwest corner of Dongtieying Bridge). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Grand Four Delights Platter, Fresh Hand-Trimmed Sirloin, Signature Beef Offal Stew.
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: 4.4
- Address: Ground-floor commercial unit, Zhongbei Investment Business Building (No. 21, Fangqunyuan Phase IV; northwest corner of Dongtieying Bridge)
- Popular dishes: Grand Four Delights Platter, Fresh Hand-Trimmed Sirloin, Signature Beef Offal Stew, Hong Kong-style Bamboo Pole Noodles, Hong Kong Golden Crispy Rolls
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Dishes
Grand Four Delights PlatterA classic Chinese cold dish featuring four ingredients: braised beef, poached chicken, preserved eggs, and chilled jellyfish salad. Sliced or cubed and arranged neatly on a plate, it offers vibrant colors and diverse textures.
Fresh Hand-Trimmed SirloinHand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
Signature Beef Offal StewThe signature beef offal stew is made primarily with beef tripe, intestines, and lungs, combined with辅料 such as radish and tofu skin, and simmered in a secret sauce. First, the offal is cleaned and blanched to remove any odor, then cooked slowly in a clay pot with spices until the ingredients become tender and fully infused with flavor.
Hong Kong-style Bamboo Pole NoodlesHong Kong-style bamboo pole noodles are a traditional dish made from flour, alkaline water, and water. The dough is repeatedly pounded by hand using a bamboo pole to create elastic noodles. They are typically served boiled or stir-fried, often with beef, barbecued pork, liver, or in soup form.
Hong Kong Golden Crispy RollsHong Kong-style Golden Crispy Rolls are made by wrapping shrimp, minced pork, and shredded carrots in fried tofu skin, then rolling into cylinders and deep-fried until golden and crispy.
Chao Shan Hand-Hammered Beef BallsChao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
Beef Tripe StewBeef tendon and offal stew features beef tendons, brisket, and offal like tripe and intestines, simmered with spices. Tendons are soft, brisket is marbled, and the broth is rich with soy sauce, star anise, and cinnamon.
Secret-Recipe Crisp RadishSpicy crispy radish is a cold dish made from fresh white radish. Sliced or julienned radish is salted, drained, then mixed with secret seasoning and marinated for a crisp, refreshing taste.
Premium Beef Offal DishPremium beef offal dish made with牛肚,牛肠,牛肺, cleaned, blanched, and stewed with spices until tender and flavorful.
Premium Beef Shank StewBeef brisket stew features beef brisket and beef tendons, blanched then simmered with ginger slices and green onions to create a rich broth, tender beef, and soft, chewy tendons.
Self-Service Dipping SauceA self-service dipping sauce made by mixing various seasonings, commonly including soy sauce, vinegar, garlic, ginger, green onions, chili oil, cilantro, and sesame paste. Customize to taste and enjoy with hot pot, barbecue, cold dishes, or dumplings.