Making its Beijing debut in 2005, Guanyejie Macao Hotpot has brought its authentic Macao flavor to foodies in the capital for over a decade. The name of the restaurant comes from a street's name in Macao, which reminds diners the hotpot is done in the traditional Macao style.
The latest Lido branch opened in August 2021, there are thirteen private rooms and tropical plants, each has a special style with Macao characters.
The restaurant's signature feature is the pig bone and chicken claw base - the soup is boiled for 15 hours with fresh chicken claws, pig bones, three kinds of radishes, corn, and chestnuts. The meat of panopea generosa, or the Pacific geoduck clam, is the best pair for the soup, as are multiple types of fresh seafood.
Location
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