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Da V Xiao Xiang · Wangfujing Food Street

小吃快餐 · ⭐ 4.4

B1 Floor, Gongmei Building, No. 200 Wangfujing Street

Dishes

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  U Yo Squid on Hot Plate

  Grilled squid served on a hot iron plate, marinated and stir-fried quickly to achieve a slightly charred surface and tender interior, typically cooked with onions, green peppers, and garlic slices.
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  Zouyi Stinky Tofu

  Zouyi Stinky Tofu is a traditional Chinese snack made from tofu through a special fermentation process. The main ingredient is tofu, which develops a unique smell after fermentation and has a crispy exterior and tender interior.
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  Three Kingdoms Hot Pot Flatbread

  A hot pot flatbread from the Three Kingdoms, made with dough and filled with seasoned pork, beef, and chicken. Rolled into a circle, sealed, then baked until golden and crispy outside, tender inside.
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  Boiled Pork Slices

  Sichuan-style boiled pork is a dish made primarily with pork, paired with vegetables such as mung bean sprouts and Chinese cabbage, and cooked by boiling. The pork is sliced thinly, marinated with seasonings, then simmered together with the vegetables in a spicy and numbing broth. Finally, hot oil is poured over it, and it is garnished with green onions and Sichuan peppercorns.
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  Play Skewers

  Spicy skewers are made by threading various ingredients onto bamboo sticks and cooking them by boiling or grilling. Main ingredients include meats (like beef, lamb, chicken), seafood, vegetables (such as potatoes, lotus root, green peppers), and bean products (like tofu, fried beancurd). Cooked in a special broth or grilled directly, they're enjoyed with chili oil, garlic paste, and cilantro.
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  Old Beijing Stewed Dishes

  Old Beijing Lu Zhu is a traditional Beijing snack primarily made from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning and blanching the pig intestines and lungs, then simmering them together with tofu skin and pig trotter tendons in a secret-spice broth over low heat until fully flavored. When serving, the cooked ingredients are sliced and paired with grilled flatbread or pancakes, drizzled with the rich broth for a complex and satisfying taste.
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  Old Beijing Fried Sauce Noodles

  Old Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Old Changsha Large Sausage

  Old Changsha large sausage is a traditional cured meat made from pork, seasoned with chili, Sichuan pepper, salt, sugar, and liquor, then stuffed into casings and air-dried or smoked.
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  Chongqing Noodles

  Chongqing Xiaomian is a traditional noodle dish primarily made with noodles, chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other ingredients. The cooked noodles are served with specially prepared chili oil and seasonings, then topped with chopped green onions and crushed peanuts.
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  Jinji Nianpi

  Jinji Nianpi is a specialty snack made from flour, fermented, steamed, and cut into strips. It is usually served with chili oil, vinegar, and garlic paste, offering a smooth texture and unique flavor.
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  Gong and Drum Roast Duck Roll

  Luo Gu Dong Tian Roast Duck Rolls feature thin slices of roast duck with cucumber sticks, scallion strips, and sweet bean sauce wrapped in thin pancakes and rolled into a卷.
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  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.

Reviews

• obsidian_tenrec
  This spot near Wangfujing is kinda a hidden gem for food — tons of different stalls, way more variety than I expected. I was wandering around and got hungry pretty fast lol. Tried the Chongqing noodles first and wow, super spicy but not the kind that hits you back. The sauce was really rich and the noodles had a great chewy bite to them. Also grabbed the candied hawthorn on a stick — the sugar shell was perfectly crispy and the sour-sweet balance was honestly addictive, great for cutting through the heavier stuff. The noodles with soybean paste were solid too, sauce was really well seasoned, came with thick handmade noodles and fresh cucumber strips on top. The whole place felt clean and even when it got busy I never felt cramped, plenty of room to walk around between the stalls. Definitely worth checking out if you're in the area.