Li Ji Jiang Bo Tou Restaurant
Northeastern Chinese cuisine · ⭐ 3.6
1st Floor, Xinhua Financial Building, Anzhen Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 1st Floor, Xinhua Financial Building, Anzhen Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Artisanal Spare Ribs, Refreshing Side Dish, Old Soup Kelp.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Northeastern Chinese cuisine
- Rating: 3.6
- Address: 1st Floor, Xinhua Financial Building, Anzhen Road
- Popular dishes: Artisanal Spare Ribs, Refreshing Side Dish, Old Soup Kelp, Old Soup Sour Cabbage
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Dishes
Artisanal Spare RibsArtisanal spare ribs are made from pork ribs, marinated and then stewed or braised until tender and flavorful, with a glossy red surface. Common seasonings include scallions, ginger, garlic, soy sauce, sugar, and cooking wine.
Refreshing Side DishRefreshing side dish is a appetizing dish made primarily from fresh vegetables, seasoned and mixed simply. Main ingredients include crisp and tender cucumber, carrot, wood ear mushroom, etc., with garlic and cilantro added for aroma. The preparation method involves slicing the ingredients and mixing them with seasonings such as salt, vinegar, sugar, and soy sauce, then gently tossing to combine.
Old Soup KelpOld broth kelp is a dish made by slow-cooking kelp in a rich broth prepared from old hen and pork bones. After soaking, the kelp absorbs the savory flavors, resulting in a soft, tender texture and a rich, flavorful soup.
Old Soup Sour CabbageOld broth sour cabbage is made by simmering napa cabbage and radish in a rich broth of pork bones or chicken frames. Key ingredients include napa cabbage, old hen, pork bones, ginger slices, and salt. First, the broth is prepared to concentrate flavor, then vegetables are slowly stewed to absorb the essence.