Kyoto Beef Noodle Soup · Beef Offal Hot Pot (Ciqu Branch)
小吃快餐 · ⭐ 3.5
Row 5, Unit 7, Ground-Floor Commercial Space, Shengjia Shangyuan
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 Row 5, Unit 7, Ground-Floor Commercial Space, Shengjia Shangyuan. 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: Braised Beef Offal with Soy Sauce Flavor, Beef and Offal Stir-Fry Platter, Beef Stew.
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: 3.5
- Address: Row 5, Unit 7, Ground-Floor Commercial Space, Shengjia Shangyuan
- Popular dishes: Braised Beef Offal with Soy Sauce Flavor, Beef and Offal Stir-Fry Platter, Beef Stew
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Braised Beef Offal with Soy Sauce FlavorBeef offal stew is made with beef tripe, intestines, and lungs, simmered with fermented bean paste, star anise, and cinnamon. After blanching to remove odor, the ingredients are slowly cooked in sauce to absorb rich flavors.- Beef and Offal Stir-Fry PlatterA stew of beef offal and beef chunks, featuring tripe, intestines, lungs, and beef, simmered with onions, ginger, and garlic in broth or water for rich, tender flavors.
Beef StewBeef stew is a nutritious dish primarily made with fresh beef, paired with various vegetables and spices. The preparation typically involves cutting the beef into pieces, combining it with vegetables in a pot, adding appropriate seasonings and water, then slowly simmering for several hours until the beef becomes tender and the broth becomes rich.