Hejian Donkey Meat Fire Cake (Xindong Road Branch)
地方菜 · ⭐ 3.5
No. 5, Flat No. 8, Buildings 23 and 8 others, No. 303 Xindong 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 No. 5, Flat No. 8, Buildings 23 and 8 others, No. 303 Xindong Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Beef Tripe Biscuit, Bāngcháng Huǒsháo, Dumpling Soup.
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: 地方菜
- Rating: 3.5
- Address: No. 5, Flat No. 8, Buildings 23 and 8 others, No. 303 Xindong Road
- Popular dishes: Stewed Beef Tripe Biscuit, Bāngcháng Huǒsháo, Dumpling Soup, Donkey Offal Soup
China trip · China travel
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Dishes
Stewed Beef Tripe BiscuitOral fire cake is a traditional Chinese pastry made primarily from flour and pork tongue. The preparation involves mixing the dough, allowing it to rise, wrapping it with pork tongue filling, and then baking until the surface turns golden and crispy.
Bāngcháng HuǒsháoBanche肠火烧 is a traditional snack made primarily from pork intestines and flour. The pork intestines are cleaned and braised, then sliced into segments; the flour-based fire cake is baked until golden and crispy. Finally, the intestines are placed inside the fire cake, accompanied by an appropriate amount of seasonings.
Dumpling SoupGedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
Donkey Offal SoupDonkey offal soup is a soup made primarily with donkey meat, combined with donkey bones and spices simmered to create a rich broth. The preparation involves boiling donkey bones to make a high-quality stock, then adding donkey meat and spices to slowly stew until the broth becomes rich and the meat is tender and fall-off-the-bone.