Original: 原造甲街.老董烤串(丰台南路店) English: Yuanzao Jia Jie. Lao Dong Kuaishui (Fengtai Nan Lu Dian)
Barbecue · ⭐ 4.1
No. 193, Liujia Village, Fengtai South Road, Building 2, Unit 1001
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. 193, Liujia Village, Fengtai South Road, Building 2, Unit 1001. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Small腰, Dumpling Soup, Lamb Skewers.
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: 4.1
- Address: No. 193, Liujia Village, Fengtai South Road, Building 2, Unit 1001
- Popular dishes: Small腰, Dumpling Soup, Lamb Skewers, Goat tendon, Mutton Collar Bones
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Dishes
Small腰Xiao Yao is made primarily from fresh pig kidneys, which are carefully processed and marinated before being grilled. The pig kidneys are cut into bite-sized pieces and seasoned with a special blend of spices, resulting in a golden and appetizing appearance.
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.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Goat tendonMutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
Mutton Collar BonesMutton cartilage, made from fresh mutton cartilage, is marinated and then cooked by grilling, frying, or stir-frying. The dish has a golden yellow appearance, with a crispy texture and tender meat.
Beef Tail筋腰筋 is the ligament part of pig kidneys, usually blanched, sliced or shredded, then stir-fried with chili, scallions, and ginger. Remove fishy smell and maintain crisp tenderness.
Spicy Stir-Fried ClamsSpicy stir-fried clams is a dish featuring clams as the main ingredient, stir-fried with green and red chili peppers and minced garlic. First, clean the clams thoroughly, then quickly stir-fry them at high heat with seasonings to preserve their fresh and tender texture.
Grilled Squid BeakSquid beak steak is a dish primarily made with squid beaks. After cleaning the squid beaks thoroughly and slicing them, they are quickly stir-fried in a preheated iron plate together with garlic, ginger slices, green and red peppers, etc. The high heat locks in the freshness of the ingredients, preserving a crisp and tender texture.
Grilled Squid TentaclesSizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
Chicken JointChicken joint is a dish made primarily from chicken joints, marinated and then grilled or fried. The skin is golden and crispy, while the meat inside remains tender and retains the original flavor of the chicken.