Jingmen Street Food - Small Lamb (Mentougou Branch)
Barbecue · ⭐ 3.5
Ground-floor commercial unit, Building 1, No. 19 Courtyard, Jinsha West Street; also located at Building 5, No. 17 Courtyard, Xincheng East Street
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 Ground-floor commercial unit, Building 1, No. 19 Courtyard, Jinsha West Street; also located at Building 5, No. 17 Courtyard, Xincheng East Street. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Beef Flavor, Spicy Crawfish with Thirteen Spices, Spicy Twelve-Flavor Crawfish.
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: Barbecue
- Rating: 3.5
- Address: Ground-floor commercial unit, Building 1, No. 19 Courtyard, Jinsha West Street; also located at Building 5, No. 17 Courtyard, Xincheng East Street
- Popular dishes: Spicy Beef Flavor, Spicy Crawfish with Thirteen Spices, Spicy Twelve-Flavor Crawfish, Grilled Small Yellow Croaker, Bestselling Lobster Tails
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Dishes
Spicy Beef FlavorSpicy beef flavor is a dish primarily made with beef, typically using tenderloin or shank sliced or shredded, stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Beef is marinated first, then quickly stir-fried with chili and pepper to absorb the spicy aroma.
Spicy Crawfish with Thirteen SpicesSpicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Grilled Small Yellow CroakerGrilled small yellow croaker is a dish primarily made with small yellow croaker. Typically, the fish is cleaned, marinated, and then grilled in an oven or over charcoal until the skin turns golden and crispy, while the inside remains tender and juicy.
Bestselling Lobster TailsLobster tails are cleaned, marinated with cooking wine and ginger to remove fishy smell, then deep-fried until slightly golden. Finally, they're stir-fried with a secret sauce to absorb rich flavors.
Bao Fu BagBai Fu Bag is a dim sum made by wrapping a filling of pork, shrimp, mushrooms, and other ingredients in thin dough and steaming it. The seasoned filling is mixed, wrapped in the dough, sealed, and then steamed until cooked.
Spicy ClamsSpicy clams is a dish featuring clams as the main ingredient, cooked with spicy and numbing seasonings. The clams are fresh and tender with plenty of juice, blending perfectly with the spicy seasoning to create a unique taste.
Spicy Wuhua ShellfishSpicy花螺 is a dish primarily made with花螺. After cleaning and blanching the花螺 to remove fishy odor, it is stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. The finished dish has a bright red color, tender螺肉, and a rich flavor.
Spicy Drunk Crab LegsSpicy drunken crab legs made with fresh crab legs marinated in白酒, Sichuan pepper, and chili for a tender texture and rich spicy flavor.