Jin Sheng Long: A Century-Old Baodu Legacy in Beijing

Founded in 1896 during the Guangxu period of the Qing Dynasty, Jin Sheng Long is one of Beijing’s most famous restaurants specializing in Baodu (Quick-Boiled Tripe). With over 120 years of history, it is regarded as a legendary name in Beijing’s Baodu tradition, alongside “Baodu Feng.” In 2008, Jin Sheng Long was officially listed as part of Beijing’s Intangible Cultural Heritage, recognized for its craftsmanship and dedication to tradition.

1. Historical Origins

Jin Sheng Long was established by Mr. Feng Tianjie, originally located on Qianmen Street, Langfang Er Tiao. It quickly became famous for its careful ingredient selection, refined preparation, and authentic flavors. Over four generations, the restaurant has remained committed to traditional techniques, continuing even through the most difficult times. Today, the fourth-generation heir, Mr. Feng Mengtao, still personally supervises ingredient selection and production to ensure consistent quality.

2. Signature Dishes

• Baodu Ren (Tender Tripe Tip): Made from the most delicate part of lamb tripe, it is quick-boiled until white, crisp, and tender. Considered the finest cut of Baodu.
• Baodu Ling (Tripe Ridge): Taken from the thicker ridge part of the tripe, it has a chewy yet crisp texture and requires great skill to prepare.

3. Specialty Dishes

Jin Sheng Long offers a full range of lamb tripe, covering 13 different cuts:

• San Dan (Thin Tripe Layer): Light and crispy.
• Mogu (Mushroom-Shaped Tripe): Dense texture, resembling a mushroom head.
• Du Ban (Tripe Board): A thicker cut requiring precise timing.
• Hulu (Tripe Pylorus): Unique texture and flavor.
• Shi Xin (Cardia Tripe): The most technically demanding cut.
• Old Beijing Hot Pot: The restaurant also serves traditional copper pot hot pot, a Beijing favorite.

4. Ingredient Selection

Jin Sheng Long is known for its strict standards in sourcing and preparation:

• Lamb Tripe: Only high-quality lamb from Inner Mongolia grasslands, delivered fresh daily.
• Age of Lamb: Around 2 years old, ensuring the best texture.
• Processing: Each tripe is cleaned by hand through 18 meticulous steps, including rubbing, rinsing, and soaking.
• Condiments: Classic sesame paste, soy sauce, and chili oil prepared according to a secret family recipe.

5. Cooking Techniques

The Baodu cooking method at Jin Sheng Long is highly distinctive:

• Knife Skills: Each cut of tripe is sliced differently.
• Heat Control: Special large pots keep the water boiling at a precise temperature.
• Timing: Each cut is boiled for only a few seconds, timed to perfection.
• Traditional Technique: Using the classic “dip, swirl, and lift” method.
• Serve Immediately: The tripe is served the moment it’s ready to preserve its crispness.

6. Price & Average Cost

• Average Price per Person: About 100–150 RMB.
• Sample Dish Prices:
  • Baodu Ren: 68–88 RMB per serving
  • Baodu Ling: 58–78 RMB per serving
  • San Dan: 48–68 RMB per serving
  • Mogu: 52–72 RMB per serving
  • Sesame Shaobing (Sesame Flatbread): 3–5 RMB each
    (Prices vary depending on rarity of the cut.)

7. Number of Locations

Currently, Jin Sheng Long operates two directly managed restaurants in Beijing, both run by family members.

8. Locations

• Deshengmen Store (Main Branch): No. 265 Deshengmen Inner Street, Xicheng District, Beijing
• Olympic Village Store: Building 203, Huizhongli, Datun Road, Chaoyang District, Beijing

Restaurant Features:

1. Traditional Chinese-style décor with family heritage photos on display.
2. Cultural exhibits showcasing Baodu history and cooking methods.
3. Open kitchen design, allowing guests to watch the quick-boiling process.
4. Traditional dining sequence: eat Baodu first, then enjoy hot pot.

9. How to Eat Baodu

1. Cooking Time: Each tripe cut has a specific boiling time, ranging from just a few seconds to over ten.
2. Dipping Sauce: The signature sesame paste base can be customized with cilantro and scallions.
3. Perfect Pairing: Always pair Baodu with freshly baked sesame flatbread.
4. Dining Sequence: Start with Baodu, enjoy a small drink, then move on to hot pot.

Tips for Visitors:

• It’s best to reserve in advance, especially for private rooms.
• Baodu must be eaten hot to fully enjoy its crisp texture.
• Ask the staff for recommendations on the different cuts of tripe.
• Other traditional Beijing snacks are also available on the menu.

Jin Sheng Long is more than just a restaurant—it is a living museum of Beijing’s food culture. Dining here is not only about tasting the most authentic Baodu, but also experiencing over a century of culinary tradition and the spirit of old Beijing.