Jing Si Xuan Folk Private Cuisine
特色菜 · ⭐ 3.5
Nearby
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 Nearby. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Loofah with Shrimp, Chopped Chili Fish Head, Large Bone-in Pork Rib.
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: 特色菜
- Rating: 3.5
- Address: Nearby
- Popular dishes: Loofah with Shrimp, Chopped Chili Fish Head, Large Bone-in Pork Rib, Braised Fish, Braised Bighead Fish in Sauce
China trip · China travel
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Dishes
Loofah with ShrimpLoofah with shrimp is a dish featuring loofah and shrimp as main ingredients. Peel and slice the loofah, devein and clean the shrimp. Heat oil, blanch shrimp, then stir-fry loofah until tender. Combine both, season, and serve.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Large Bone-in Pork RibPork knuckle bones, using pork knuckles as the main ingredient, are simmered to produce a rich bone broth and tender marrow. During cooking, ginger slices and scallions can be added for flavor, making it a nutritious traditional dish.
Braised FishBraised fish is a dish made with fresh fish, marinated and pan-fried until golden on both sides, then simmered with soy sauce, sugar, and cooking wine. Main ingredients include fish, ginger, scallions, garlic, and seasonings.
Braised Bighead Fish in SauceStewed bighead carp is a dish featuring bighead carp as the main ingredient, simmered with doubanjiang, ginger, garlic, and other seasonings to absorb the rich sauce flavor, resulting in tender and soft fish meat. The fish is typically cleaned, pan-fried until lightly golden on both sides, then slowly stewed with seasonings and water.