Shan Wei Shi Zu You Po Mian (Zhuang Sheng Square Branch)
小吃快餐 · ⭐ 3.7
B1 Floor, B1B05, Zhuangsheng Department Store, No. 8 Xuanwumen Outer Street
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 B1 Floor, B1B05, Zhuangsheng Department Store, No. 8 Xuanwumen Outer Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Noodles, Signature Big Plate Chicken, Signature Oil-Poured Biangbiang Noodles.
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: 小吃快餐
- Rating: 3.7
- Address: B1 Floor, B1B05, Zhuangsheng Department Store, No. 8 Xuanwumen Outer Street
- Popular dishes: Cold Noodles, Signature Big Plate Chicken, Signature Oil-Poured Biangbiang Noodles, Hanzhong Spicy and Sour Noodles, Spicy Oil-Poured Dumplings
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Dishes
Cold NoodlesCold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
Signature Big Plate ChickenSpicy large chicken pot is a dish made with chicken and potatoes, typically simmered together. Chicken is blanched to remove odor, then stir-fried with onions, green and red peppers, and seasoned with doubanjiang, chili, and star anise before slow cooking until flavorful.
Signature Oil-Poured Biangbiang NoodlesSignature oil-poured biangbiang noodles are made primarily with wide noodles, chili powder, garlic, and green onions. After boiling, the noodles are drained, topped with chili powder, garlic, and green onions, then poured with hot oil to release the aroma.
Hanzhong Spicy and Sour NoodlesHanzhong spicy and sour rice noodles made with sweet potato starch, served with bean sprouts, wood ear mushrooms, and carrot strips, cooked in a specially prepared spicy and sour broth. The broth is seasoned with vinegar, chili oil, Sichuan peppercorns, garlic, and green onions for a refreshing tangy flavor.
Spicy Oil-Poured DumplingsOil-poured dumplings are a Chinese noodle dish made with flour wrappers filled with pork and cabbage, boiled and then topped with hot oil and garnished with green onions and garlic. The dumplings are first cooked, then drizzled with heated oil to infuse flavor into both the filling and the wrapper.
Classic Oil-Poured NoodlesClassic oil-poured noodles are made with hand-pulled or cut noodles, topped with scallions, garlic, chili powder, and sesame seeds. After boiling and draining the noodles, seasonings are added, then hot oil is poured over the toppings to release the aroma.
Classic Braised Pork in FlatbreadClassic腊汁肉夹膜 features braised pork served in a baked baozi. The pork is tender and flavorful from long stewing, while the baozi has a crispy crust and soft interior, creating a rich texture when filled with meat and sauce.
Braised Sauce EggBraised egg in seasoned sauce is made by boiling eggs, peeling them, and slow-cooking in a broth of soy sauce, star anise, cassia bark, and bay leaves. Main ingredients are eggs and braising liquid, with steps including boiling and braising.
Xi'an BingfengXi'an Bingfeng is a local carbonated beverage originating from Xi'an, Shaanxi Province, primarily flavored with orange. It offers a refreshing taste with a subtle fruity aroma. The production process involves mixing fruit flavor concentrate, water, and sugar, followed by specific processing techniques before packaging.