Xianmen Shawarma (Xinghong Branch)
Hot pot · ⭐ 4.4
No. 1, Ground Floor, West Gate Commercial Space, Xingguang Jiayuan Residential Complex, Xinrong South Street
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at No. 1, Ground Floor, West Gate Commercial Space, Xingguang Jiayuan Residential Complex, Xinrong South Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Ginger-Flavored Century Egg, Hand-Cut Lamb Leg Meat, Braised Beef Tendon and Brain.
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: Hot pot
- Rating: 4.4
- Address: No. 1, Ground Floor, West Gate Commercial Space, Xingguang Jiayuan Residential Complex, Xinrong South Street
- Popular dishes: Ginger-Flavored Century Egg, Hand-Cut Lamb Leg Meat, Braised Beef Tendon and Brain, Charcoal-grilled Lamb Skewers, Fried Corn Cake
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Dishes
Ginger-Flavored Century Egg姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
Hand-Cut Lamb Leg MeatHand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
Braised Beef Tendon and BrainStewed beef tendons and offal is a dish made primarily with beef tendons and brisket, slow-cooked until tender and flavorful. Ingredients are blanched to remove odor, then simmered with scallions, ginger, garlic, star anise, bay leaves, soy sauce, and cooking wine until the broth thickens.
Charcoal-grilled Lamb SkewersCharcoal-grilled lamb skewers are primarily made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and then marinating before grilling over charcoal. During preparation, spices such as cumin and chili powder are typically added to make the meat crispy on the outside and tender inside with a rich aroma.
Fried Corn CakeFried mantou is a traditional snack made primarily from mantou, which is sliced and deep-fried until golden and crispy. Mantou is usually made from cornmeal or mixed flour, and after frying, it becomes香脆 (fragrant and crispy), leaving a lasting回味 (aftertaste).
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Goat Spine Hot PotThe lamb spine hot pot features lamb spines as the main ingredient, slow-cooked with various spices and vegetables, resulting in a rich broth and tender meat.
Beijing Sesame Sauce Dipping SauceOld Beijing sesame sauce dipping sauce is made from sesame paste, soy sauce, vinegar, garlic paste, sugar, sesame oil, and a little chili oil. It's based on sesame paste, diluted with water, mixed well, then other seasonings added to taste. Simple to make, commonly used for cold dishes, dumplings, or grilled meat.
Sesame FlatbreadSesame flatbread is a traditional Chinese pastry made primarily from flour and leavened with yeast to form the dough. It is sprinkled with black sesame seeds on the surface and baked until the aroma of sesame fills the air. The crust is golden and crispy, while the inside is soft and flaky, making it suitable to be paired with various fillings or enjoyed alone—it's an excellent choice for breakfast or afternoon tea.
Soy Sauce BeefSteamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
Reviews
- cranky_vultureHit up this old Beijing-style copper pot hotpot place recently and honestly had a great time. The hand-sliced lamb leg was super fresh — once you swished it in the broth it came out so tender with this kinda milky flavor that was really good. They use a charcoal copper pot so the broth stays clean and light, and they throw in some goji berries which is a nice healthy touch. The sesame paste dip with the fresh-fried chili oil on the side was legit, tasted super authentic. Servers brought everything out fast and were really friendly, the whole flow just felt easy and chill. Parking was easy too and the vibe has that old Beijing feel going on, which makes it perfect for hanging out with friends. Definitely coming back.
