Lu Tai Zong·Da Ji Liu Fan (Four Dao Ku Dian)
小吃快餐 · ⭐ 4.3
No. 01, Building 8, Xiwai Xueyuan South Road (15 meters north of Yonghe Dawang)
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. 01, Building 8, Xiwai Xueyuan South Road (15 meters north of Yonghe Dawang). 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: Braised Pork Belly Rice, Braised Pork Elbow Rice, Braised Lotus Root Cubes.
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: 4.3
- Address: No. 01, Building 8, Xiwai Xueyuan South Road (15 meters north of Yonghe Dawang)
- Popular dishes: Braised Pork Belly Rice, Braised Pork Elbow Rice, Braised Lotus Root Cubes, Braised Tofu Cubes, Braised Chicken Leg Rice
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Dishes
Braised Pork Belly RiceBraised pork belly rice features tender pork belly simmered with soy sauce, star anise, cinnamon, and bay leaves, then sliced and served over steamed rice with a drizzle of the rich braising liquid.
Braised Pork Elbow RiceBraised pork knuckle rice features tender pork knuckles simmered with soy sauce, star anise, cinnamon, and bay leaves, then sliced and served over rice with a drizzle of the rich braising liquid.
Braised Lotus Root CubesStewed lotus root cubes is a dish featuring lotus root as the main ingredient, simmered slowly in seasoned broth to absorb rich flavors. Common spices include soy sauce, star anise, cinnamon, and bay leaves for a soft, aromatic taste.
Braised Tofu CubesStewed tofu cubes is a dish primarily made with tofu slices. The tofu is cut into pieces and slowly simmered in a specially prepared braising sauce, allowing it to fully absorb the rich flavors of the sauce. The braising sauce is typically made by simmering ingredients such as soy sauce, sugar, star anise, cassia bark, and Sichuan peppercorns.
Braised Chicken Leg RiceStewed chicken leg rice features chicken legs simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, resulting in tender, flavorful meat. Served over steamed white rice with the rich sauce, sometimes accompanied by side dishes like greens or boiled eggs.
Braised EggStewed eggs are a classic Chinese dish primarily made with eggs. The preparation involves boiling the eggs, peeling them, and then soaking them in a seasoned sauce made from soy sauce and spices until fully flavored. Stewed eggs have a deep color and rich, aromatic taste, making them a common delicacy at both home meals and banquets.
Corn Soup with Pork BonesThe main ingredients of big bone corn soup are pork bones and corn. After blanching the pork bones, they are cooked with corn in a pot with water, simmered slowly for several hours to infuse nutrients from the marrow and corn into the broth, then seasoned with salt.
Beef and Pork Belly ComboBeef brisket and pork belly double dish is a dish featuring beef brisket and pork belly, separately prepared and then stewed or braised together for rich texture—tender beef and fatty yet not greasy pork.
Beef and Chicken Thigh ComboBeef and chicken thigh combo dish features beef brisket and chicken thighs, both blanched then stewed or braised with seasonings until tender. Often includes potatoes and carrots for enhanced texture.
Chicken Thigh and Pork Shank ComboChicken thigh and pork elbow stir-fry is a dish featuring boneless chicken thighs and pork elbows simmered together until tender. Seasoned with soy sauce, cooking wine, ginger, and scallions, slow-cooked to blend flavors.