Texas-Style BBQ (Beijing 042 South Railway Station Branch)
小吃快餐 · ⭐ 3.8
Basement Level 1, Beijing South Railway Station, No. 12, Chezhan Road, Yongwai Street, Fengtai District
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 Basement Level 1, Beijing South Railway Station, No. 12, Chezhan Road, Yongwai Street, Fengtai District. 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: Shandong Steamed Bun, Torn Sichuan Pepper Chicken, Old Soup Chicken Blood.
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: 3.8
- Address: Basement Level 1, Beijing South Railway Station, No. 12, Chezhan Road, Yongwai Street, Fengtai District
- Popular dishes: Shandong Steamed Bun, Torn Sichuan Pepper Chicken, Old Soup Chicken Blood
China trip · China travel
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Dishes
Shandong Steamed BunShandong steamed buns are a traditional Chinese wheat-based food made by fermenting dough with yeast and steaming it. The dough is mixed, kneaded, fermented, shaped, and then steamed until soft, elastic, and chewy.
Torn Sichuan Pepper ChickenHand-teared Sichuan pepper chicken is a dish made with chicken, where cooked thigh or breast meat is torn by hand into strips and mixed with Sichuan pepper, scallions, ginger, garlic, chili, and other seasonings. The chicken is usually boiled or steamed first, then seasoned and combined to highlight the unique numbing aroma of Sichuan pepper and the tender texture of the chicken.
Old Soup Chicken BloodOld broth chicken blood is a dish made by stewing chicken blood with old hen broth or high-quality stock. After cutting the blood into pieces and blanching in boiling soup, it's slowly cooked with chicken, ham, mushrooms, and other ingredients to absorb the essence of the broth, resulting in a smooth and tender texture.