Zheng Huai Feng Minsu Restaurant
农家菜 · ⭐ 3.6
No. 146, East Street, Jianyan Village
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. 146, East Street, Jianyan Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Chicken with Chestnuts, Pan-fried flatbread, Roasted Sweet Potato Slices.
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: 农家菜
- Rating: 3.6
- Address: No. 146, East Street, Jianyan Village
- Popular dishes: Braised Chicken with Chestnuts, Pan-fried flatbread, Roasted Sweet Potato Slices, Braised Bighead Fish in Sauce
China trip · China travel
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Dishes
Braised Chicken with ChestnutsChestnut stewed chicken is a炖 dish featuring wild chicken and chestnuts. Chicken is cut into pieces after processing, then simmered with shelled chestnuts, water, ginger slices, and green onions until tender. The broth is rich, the chicken is tender, and the chestnuts are sweet and soft.
Pan-fried flatbreadPancakes are a traditional flour-based dish made by pan-frying. The preparation involves mixing flour and water to form a dough, rolling it into thin sheets, and then heating it in a flat pan or electric griddle until both sides turn golden and crispy.
Roasted Sweet Potato SlicesRoasted sweet potato slices are a food made by slicing sweet potatoes thinly and then baking or roasting them. The main ingredient is sweet potato, and during preparation, no additional seasonings are typically added—only the natural sweetness of the sweet potato and the aroma developed through roasting.
Braised Bighead Fish in SauceStewed bighead carp is a dish featuring bighead carp as the main ingredient, simmered with doubanjiang, ginger, garlic, and other seasonings to absorb the rich sauce flavor, resulting in tender and soft fish meat. The fish is typically cleaned, pan-fried until lightly golden on both sides, then slowly stewed with seasonings and water.