Xi Jia Fresh Dumplings (Xinhua International Center Store)
小吃快餐 · ⭐ 3.5
B1, Xinhua International Center
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, Xinhua International Center. 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: Shrimp Dumplings, Braised Fish Dumplings, Fresh Pork and Scallion Dumplings.
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: B1, Xinhua International Center
- Popular dishes: Shrimp Dumplings, Braised Fish Dumplings, Fresh Pork and Scallion Dumplings
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
Shrimp DumplingsShrimp dumplings are filled with fresh shrimp and pork, wrapped in delicate dough to create traditional Chinese wontons. The freshness of the shrimp blends harmoniously with the rich flavor of the pork, while the soft and tender wrapper and clear broth deliver a simple yet pure taste.
Braised Fish DumplingsBraised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.
Fresh Pork and Scallion DumplingsFresh meat and scallion dumplings are made primarily with pork and scallions. The pork is minced and mixed with chopped scallions, then seasoned with salt, soy sauce, ginger, and other seasonings. The filling is wrapped in dough made from flour, sealed by pinching the edges, and boiled until cooked through.