Heart Joy Tea Restaurant (Haidian Jiaotong University Branch)
Cantonese cuisine · ⭐ 3.6
B0101, 1st Floor, Building 2, No. 3 Courtyard, Jiaotong University Road
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 B0101, 1st Floor, Building 2, No. 3 Courtyard, Jiaotong University Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Anxin's Fresh Meat Rice Noodle Roll, Dry-Fried Beef Rice Noodles, Qiangge's Pork Leg Noodles.
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: Cantonese cuisine
- Rating: 3.6
- Address: B0101, 1st Floor, Building 2, No. 3 Courtyard, Jiaotong University Road
- Popular dishes: Anxin's Fresh Meat Rice Noodle Roll, Dry-Fried Beef Rice Noodles, Qiangge's Pork Leg Noodles, Hong Kong Style Curry Fish Balls, Roast Goose with Steamed Chicken Rice
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Dishes
Anxin's Fresh Meat Rice Noodle RollFresh meat rice noodle rolls are made by steaming a thin layer of rice batter, then wrapping it around fresh pork slices. The batter is spread on a special steaming tray, steamed until set, peeled off as a thin sheet, filled with sliced pork, rolled up, and finished with soy sauce or seasoning.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Qiangge's Pork Leg NoodlesQiang Ge's pig trotter noodles feature tender pig trotters and noodles, slow-cooked with soy sauce, star anise, and cinnamon. The rich broth infuses the noodles, while the trotters offer a gelatinous texture.
Hong Kong Style Curry Fish BallsHong Kong-style curry fish balls are made with fish balls, curry sauce, onions, carrots, and more. Fish balls are formed from minced fish mixed with starch and egg white, then simmered in curry broth to absorb the rich flavor.
Roast Goose with Steamed Chicken RiceRoast goose and poached chicken rice is a Cantonese-style main dish featuring roast goose and poached chicken served with rice. The goose is marinated and roasted until crispy-skinned and tender, while the chicken is boiled, cooled, and sliced to retain its natural flavor. Both are enjoyed with soy sauce or ginger-scallion dipping sauce alongside rice.
Pork Knuckle NoodlesPork knuckle noodles feature pork knuckles and noodles. The knuckles are blanched, then stewed with seasonings until tender, then mixed or layered with cooked noodles. The broth is rich, the pork is fatty yet not greasy, and the noodles absorb the flavorful sauce.
Freshly Pulled Shrimp Egg Noodle RollFresh egg and rice batter are used to make a thin skin, wrapped around shrimp and other fillings, then steamed. The mixture is poured into a special mold and steamed to form a semi-transparent sheet, then topped with shrimp and scallions, finished with soy sauce or sauce.
Smiling Pork Belly BunsXiaokou char siu bao is a Chinese dim sum with fermented dough skin and marinated barbecued pork filling. The pork is diced, seasoned, wrapped in dough, pinched open, then steamed until translucent and soft, with a savory flavor.
Premium Soy Sauce ChickenSteamed chicken in soy sauce is marinated, boiled, then soaked in a special soy sauce made from light soy sauce, dark soy sauce, rock sugar, ginger, scallions, and star anise for rich flavor and red color.