For two decades, GYJ Macau Hotpot on Guanye Street in Beijing has stayed true to its original commitment to fresh, flavorful hotpot. Since its opening in 2005 with a single stove on Xinyuan Street, the restaurant chain has brought the culinary essence of Macao's Taipa district to the capital.

Celebrating its 20th anniversary this year, GYJ Macau Hotpot has introduced Australian M9 Wagyu beef, known for its rich marbling and suitability for all soup bases. Additionally, the restaurant now offers curated wine pairings, featuring over 20 selections recommended by wine master Lyu Yang and his team, enhancing the seafood hotpot experience.

GYJ expertly balances tradition with innovation. Alongside its classic pork-bone-and-chicken-foot hotpot, the menu now features Boston lobster, Hokkaido snow crab, and a new "Jiao Long De Shui" soup base, catering to diverse dining preferences.

Since 2019, the restaurant has consistently earned a one-diamond rating from the Black Pearl Guide, recognized for its stable quality, authentic flavors, and focus on high-end hotpot cuisine.