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Old Beijing Carbon Pot Hot Pot and Zhુપao Restaurant (near Juchiou Street)

火锅 · ⭐ 4.3

No. 1, Shuangsi Hutong, Jiugu Lou Street

Dishes

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  Beijing-style Tofu with Spicy Sauce

  Jing-style mashed tofu is a traditional Beijing dish made with soft tofu and sesame paste. Tofu is blanched, mixed with seasoned sesame sauce, garlic, soy sauce, vinegar, chili oil, and garnished with cilantro or scallions. Smooth texture with rich sesame aroma.
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  Beijing Lu Zhu Huo Shao

  Beijing Lu Zhuo Huo Shao is a traditional Beijing snack featuring pig intestines, lungs, tofu skin, Huo Shao (a type of flatbread), and pig blood. The organs are cleaned, stewed with spices until tender, then combined with tofu skin and simmered further, served with grilled Huo Shao.
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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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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Boiled Chinese Cabbage, Tofu, and Vermicelli

  Boiled Chinese Cabbage, Tofu, and Vermicelli is a dish made with Chinese cabbage, tofu, and vermicelli, cooked by quickly boiling. It has a fresh and light flavor.
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  Grilled Skewers

  Skewers are primarily made by cutting meat (such as lamb, beef, or chicken) or vegetables (like bell peppers, onions, and eggplant) into small pieces, threading them onto bamboo skewers, marinating them, and then grilling over charcoal or an electric grill.
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  Beijing-style Copper Pot

  Old Beijing copper pot is a traditional Beijing hot pot dish featuring lamb slices, various vegetables, and tofu. The preparation is simple: place the ingredients into a heated copper pot and cook them in clear soup or bone broth. Once cooked, enjoy by dipping in seasoned sauces.
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  Soybean Juice with Fried Dough Rings

  Bean juice and fried dough rings are traditional Beijing snacks, consisting of bean juice and crispy fried dough rings. Bean juice is made by fermenting mung beans, appearing pale yellow with a slightly sour taste; the fried dough rings are made from flour, oil, and water, deep-fried into a ring shape, with a crispy outer layer and soft interior.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily with fresh beef tripe, seasoned with适量 of葱姜蒜 (scallions, ginger, and garlic). To prepare, first clean the beef tripe thoroughly and cut it into bite-sized pieces. Then quickly stir-fry the tripe with seasonings and ingredients to preserve its tender texture. Finally, stir-fry quickly until well combined, and serve.

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