One Bowl Low-Fat Hainan Chicken Rice (Wolong Ring Island Branch)
Southeast Asian cuisine · ⭐ 3.6
Room 212, 2nd Floor, Building 9, No. 2 Qianjing Road, Renhe Area, Courtyard No. 2
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 Room 212, 2nd Floor, Building 9, No. 2 Qianjing Road, Renhe Area, Courtyard No. 2. It is a Southeast Asian cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Boneless Chicken Sticks, Hainan Chicken, Chicken Oil Rice.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Southeast Asian cuisine, so check ingredients and flavors before ordering.
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: Southeast Asian cuisine
- Rating: 3.6
- Address: Room 212, 2nd Floor, Building 9, No. 2 Qianjing Road, Renhe Area, Courtyard No. 2
- Popular dishes: Boneless Chicken Sticks, Hainan Chicken, Chicken Oil Rice
China trip · China travel
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Dishes
Boneless Chicken SticksBoneless chicken salad features tender shredded chicken leg meat, mixed with vegetables like cucumber and carrot strips, seasoned with soy sauce, sesame oil, chili oil, garlic, and Sichuan pepper powder.
Hainan ChickenHainan Chicken is a traditional Hainan dish, using locally raised tender chicken as the main ingredient. After careful cooking, the skin turns golden and the meat becomes tender and delicious. During preparation, ingredients like ginger and garlic are added to enhance flavor, and it is served with a specially made sauce for a rich and satisfying taste.
Chicken Oil RiceChicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.