Youth Forever Grill
Barbecue · ⭐ 3.6
No. 2, Shijingshan Road, Beijing Taiwan Street, Zone C-02, Building 5, Unit 5-K
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 No. 2, Shijingshan Road, Beijing Taiwan Street, Zone C-02, Building 5, Unit 5-K. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Pepper and Intestine Skewers, Roasted Mushrooms, Spicy Snail Stir-fry.
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: Barbecue
- Rating: 3.6
- Address: No. 2, Shijingshan Road, Beijing Taiwan Street, Zone C-02, Building 5, Unit 5-K
- Popular dishes: Spicy Pepper and Intestine Skewers, Roasted Mushrooms, Spicy Snail Stir-fry, Spicy Brain Slices
China trip · China travel
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Dishes
Spicy Pepper and Intestine SkewersSpicy pepper and pork intestine skewers feature cleaned and blanched intestines paired with fresh chili peppers, grilled or fried until tender and flavorful.
Roasted MushroomsGrilled mushrooms are a dish primarily made with mushrooms as the main ingredient. After being cleaned, the mushrooms are threaded onto bamboo skewers, coated with a special sauce, and then grilled or baked until fully cooked. The exterior becomes golden and crispy while the inside remains tender and fresh.
Spicy Snail Stir-frySpicy snail is a dish primarily made with snails. First, the snails are cleaned and their internal organs removed, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to allow the snails to fully absorb the spicy and fragrant flavors.
Spicy Brain SlicesSpicy brain dish made with pig or cow brain, seasoned with chili and Sichuan pepper. After cleaning, it's stir-fried with doubanjiang, ginger, garlic, and scallions, then simmered in broth and finished with花椒 and chili oil for a smooth, layered flavor.