Tracked on 1 list across 1 authority.
Tripe is enjoyed the world over, but not everyone would go so far as to patent a recipe, as the owner of this century-old hotpot joint has done. Four types of beef tripe and nine of lamb tripe (including the most prized: lamb's rumen core) are used in his signature "tripe 13 ways" served with secret-recipe dips. Try the "half cloud" cut of lamb for its half-fatty meat and milky finish. The restaurant moved to this space spanning two floors in 2025.
Bao Du Jin Sheng Long (Dongcheng) appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
