四季烧烤 (Sìjì Bàokǎo)
Barbecue · ⭐ 3.7
2nd Floor, F2, Xiangyunju, No. B2, Tonghui North Road
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 2nd Floor, F2, Xiangyunju, No. B2, Tonghui North Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Beef Tendon Stew, Hot Pot Instant Noodles, Goat Plate筋.
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: 3.7
- Address: 2nd Floor, F2, Xiangyunju, No. B2, Tonghui North Road
- Popular dishes: Beef Tendon Stew, Hot Pot Instant Noodles, Goat Plate筋, Lamb Skewers
China trip · China travel
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Dishes
Beef Tendon StewBeef tendon is a dish primarily made with beef tendons, typically sliced and stewed with seasonings until tender and flavorful. Ingredients like scallions, ginger, garlic, soy sauce, and cooking wine are often added, then slowly simmered to absorb the broth.
Hot Pot Instant NoodlesHot pot instant noodles are made by placing instant noodles in a clay pot and cooking them with water or broth. The main ingredients include instant noodles, vegetables (such as cabbage and carrots), meats (like sausages and chicken), and seasonings. To prepare, heat the ingredients in the clay pot until they are cooked through, allowing the noodles to absorb the flavorful broth, resulting in soft and chewy noodles with a rich, savory sauce.
Goat Plate筋Mutton plate筋 is a dish primarily made with mutton plate筋. To prepare it, first clean the mutton plate筋 thoroughly, then stew it until tender. Afterward, it can be grilled or stir-fried and seasoned with various spices and seasonings to create a rich flavor and chewy texture.
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.