Xiao Yin Jasmine Restaurant
其他美食 · ⭐ 3.9
No. 62, Dashuiyu Village
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. 62, Dashuiyu Village. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Cauliflower in Hot Pot, Stir-fried Pig Intestines, Charcoal-grilled Lamb Ribs.
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: 其他美食
- Rating: 3.9
- Address: No. 62, Dashuiyu Village
- Popular dishes: Spicy Cauliflower in Hot Pot, Stir-fried Pig Intestines, Charcoal-grilled Lamb Ribs, Braised Rainbow Trout, Crispy Sichuan Pepper Shoots
China trip · China travel
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Dishes
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
Stir-fried Pig IntestinesStir-fried intestines is a Chinese dish primarily made with pork intestines. First, the intestines are boiled until cooked, then cut into segments. Next, they are stir-fried with seasonings until the surface becomes glossy and the color shines.
Charcoal-grilled Lamb RibsCharcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
Braised Rainbow TroutBraised rainbow trout is made from fresh fish, pan-fried until golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to infuse flavor, finally reduced to a glossy glaze.
Crispy Sichuan Pepper ShootsSpicy fried花椒芽 is a deep-fried dish made primarily from fresh Sichuan pepper buds. After washing and drying, the buds are lightly coated in starch or batter and fried in hot oil until golden and crispy. The result is a dish with a crunchy exterior and tender interior, preserving the unique aroma of the Sichuan pepper buds.